2 litre tub vanilla ice-cream 30 g pecans, roughly chopped 30 g flaked almonds, toasted 30 g macadamia nuts, roughly chopped 100 g maraschino cherries, drained and chopped For the topping:
100 g 60% cocoa dark chocolate 125 ml cream 15 g each chopped pistachio and flaked almonds, toasted 6 maraschino cherries with stalk to garnish
How to make Speedy Ice Cream Cake : In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top. Transfer to the freezer for 4 hours or overnight until needed.
For the ganache topping : Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. Once melted remove from heat and stir in the cream. Leave to cool slightly.
To serve : Remove the frozen ice-cream cake from freezer. Invert on a serving platter and carefully peel off the silicon mould. Smooth any imperfections with a spatula or palette knife. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath. Sprinkle the nuts over the top. Top with cherries serve immediately cutting into slices .