Ice cream and chilled desserts
A classic at Canadian birthday celebrations, this layered ice cream cake is made by freezing maple syrup ice cream and chocolate ganache in successive layers over a biscuit base. Letting each layer freeze completely is essential for neat slices.
Mix the crushed biscuits with the melted butter and press firmly into the base of the pan. Put in the freezer to set.
Mix the softened vanilla ice cream with the maple syrup and spread evenly over the biscuit base. Level the top and leave in the freezer until firm.
Pour the hot cream over the chopped dark chocolate. Once it has melted into a smooth mixture, pour it over the cake and return to the freezer for a little longer.
Remove from the pan and cut into neat slices with a hot knife. Serve immediately.
Wait for each layer to freeze completely before adding the next, otherwise they will mix together and the cake will fall apart when sliced. Warming the outside of the pan with a hot cloth helps release the cake. Allergens: contains wheat (gluten), milk and dairy products.
Tarifte ganaj katmanının 20 dakikada donacağı yazan yerde, benim dondurucumda tam 45 dakika sonra donabildi; yine de sonuç kesim yaparken hiç dağılmadı ve tadı harikaydı.
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