The lovely Sophie Thompson, winner of Celebrity Masterchef 2014, has very kindly sent us this great recipe for Ice Cream Cake served with Joe & Seph's Chocolate & Hazelnut Sauce. We've tried it and it's a bit delicious...
Take your ice-cream from the freezer and leave on the side to soften a bit.
Gently melt the butter, either in the microwave or on a low heat on the hob
Whilst the butter is melting, get your biscuits into a plastic bag (make sure it has no holes!) and give them a good pummelling with a rolling pin until you have ginger nut crumbs. Put the ginger nut crumbs into a large bowl and add the melted butter. Mix in well.
Take the butter and ginger nut mixture and pour into the bottom of a 20cm tin (a tin with a removable bottom will make lifer easier later). Press the mixture into the base of the tin.
Place your softened ice-cream into another large bowl and stir until a smooth consistency. Next, stir the chocolate chips into the smooth ice-cream, and spread this mixture evenly over the ginger nut bottomed tin. Place the tin in the freezeruntil the cake is firm (2 - 4 hours)
When you’re ready to serve, remove your pudding from the freezer, and liberate from tin.
Give your Joe & Sephs a good stir to get it going, and drizzle it like a loon all over your ice cream cake.
Finally, lightly toast the flaked almonds and scatter over the pudding for an added texture.
Serve to the deserving
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won over 40 Great Taste Awards!
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