For an upcoming birthday, it was requested to make a chocolate icecream cake. I kept on checking, thinking we'd get back to our normal wierd icing on a vanilla cake, but no, this was quite consistent, for about 2 months. So, icecream cake...
I looked up recipes on the web, but the American versions all seemed to involve sauce/biscuits/nuts/cream exploding out of the middle, and therefore quite complicated cooking (freezing) regimes.
Finally, I got wise, and turned to Women's Weekly...and we (hubby and I) managed quite a show stopper, that definitely fulfilled the wish for chocolate icecream, but didn't involve more than transferring icecream from the tub to the cake dish and freezing in between layers. We are now the proud owners of a rather large springform pan, so I'm happily imagining cheese cake in the future.
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