It's almost Easter!!! Easter is one of our favourite times of the year (who doesn't love a holiday that involves a four day weekend and chocolate?) and the Easter desserts are some of our favourite. You can do a lot with Easter eggs and today we want to share this amazing ice cream cake, with a chocolate nest.
We love seeing all the creative ideas for Easter food and Easter craft and we hope you love this recipe. It's easy to make, looks great and your family will love it!
Here we have a triple layered Ice cream cake with a cookie crumble base, decorated with a chocolate nest and chocolate Easter eggs. There is no cooking or baking involved; use store-bought ice cream flavours of your preference to create this cake. Lots of finger licking guaranteed...
This ice cream cake can be customised according to your taste preferences using any flavour of ice cream you like. It’s all about assembly with this cake with plenty of freezing time in between so it would be ideal to start preparation a day or two before the celebration.
Contents
Ingredients
Magnum Matcha and white chocolate ice cream
Baileys Irish ice cream
Bulla strawberries and cream
thick cream suitable for whipping
caster sugar
gelatin
water
Light blue food colour
vermicelli noodles
dark chocolate
Sprinkles
Cadbury Mini Eggs
Instructions
To prepare the ice cream layers:
Line the bottom of a springform baking tin (10cm) with baking paper to enable the cake to slide out easily.
Crumble the cookies in a food processor to a coarse mixture and line the base of the tin. Press down with a ladle to even out and get a flat surface. Freeze for 30 minutes.
Meanwhile, allow the first ice cream flavour (Matcha) to melt lightly at room temperature. Transfer the measured quantities to a bowl and whisk lightly to loosen up; this makes it easy to add to the baking tin. Pour over the cookie crumble base, cover with cling film and freeze for 3-4 hours before adding the next layer.
Repeat the same process for all the layers, freezing well in between.
To prepare the buttercream icing:
Place the mixer bowl and whisk in the freezer for at least 30 minutes before whipping the cream. In a microwave safe bowl, add 1 tablespoon cold water and sprinkle the gelatin powder on top. Allow to sit for 10 minutes and then microwave for 20 seconds; stir to combine.
Add the cream and sugar to the mixer bowl and whip on medium speed for 30 seconds.
Then add the gelatin mixture in one go, increase the speed to medium high and whip till it forms medium stiff peaks (take care not to over whip).
Add 1-2 drops of the food colour, mix lightly and keep aside.
To prepare the chocolate nest:
Break the vermicelli noodles and place in the bowl. Microwave the dark chocolate in short bursts till completely melted. Pour over the noodle and mix lightly to cover the noodle strands well.
Line another bowl with cling film and place the chocolate noodle strands inside to form a nest. Press down with another bowl and refrigerate until serving time.
To assemble:
Remove the ice cream cake from the pan and place on a stand.
Cover well with the buttercream icing, coat the sides of the cake with sprinkles. Freeze the cake until it’s time to serve.
Just before cutting the cake, remove the chocolate nest from the bowl and place on top of the cake.
Add the mini Easter eggs to the nest.
Easter Ice cream Cake (with Chocolate Nest)
Ingredients
For the ice cream layers:
- 180 g chocolate chip cookies
- 200 g Magnum Matcha and white chocolate ice cream
- 200 g Baileys Irish ice cream
- 200 g Bulla strawberries and cream
- For the buttercream frosting:
- 300 ml thick cream suitable for whipping
- 30 g caster sugar
- 1 teaspoon gelatin
- 1 tablespoon water
- Light blue food colour
For the chocolate nest:
- 20 g vermicelli noodles
- 60 g dark chocolate
To decorate:
- Coloured chocolate mini Easter eggs
- Sprinkles
Instructions
To prepare the ice cream layers:
- Line the bottom of a springform baking tin (10cm) with baking paper to enable the cake to slide out easily.
- Crumble the cookies in a food processor to a coarse mixture and line the base of the tin. Press down with a ladle to even out and get a flat surface. Freeze for 30 minutes.
- Meanwhile, allow the first ice cream flavour (Matcha) to melt lightly at room temperature. Transfer the measured quantities to a bowl and whisk lightly to loosen up; this makes it easy to add to the baking tin. Pour over the cookie crumble base, cover with cling film and freeze for 3-4 hours before adding the next layer.
- Repeat the same process for all the layers, freezing well in between.
To prepare the chocolate nest:
- Break the vermicelli noodles and place in the bowl. Microwave the dark chocolate in short bursts till completely melted. Pour over the noodle and mix lightly to cover the noodle strands well.
- Line another bowl with cling film and place the chocolate noodle strands inside to form a nest. Press down with another bowl and refrigerate until serving time.
To prepare the buttercream icing:
- Place the mixer bowl and whisk in the freezer for at least 30 minutes before whipping the cream. In a microwave safe bowl, add 1 tablespoon cold water and sprinkle the gelatin powder on top. Allow to sit for 10 minutes and then microwave for 20 seconds; stir to combine.
- Add the cream and sugar to the mixer bowl and whip on medium speed for 30 seconds.
- Then add the gelatin mixture in one go, increase the speed to medium high and whip till it forms medium stiff peaks (take care not to over whip).
- Add 1-2 drops of the food colour, mix lightly and keep aside.
To assemble:
- Remove the ice cream cake from the pan and place on a stand.
- Cover well with the buttercream icing, coat the sides of the cake with sprinkles. Freeze the cake until it’s time to serve.
- Just before cutting the cake, remove the chocolate nest from the bowl and place on top of the cake.
- Add the mini Easter eggs to the nest.
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