- 1 cup (100g) unsweetened cocoa powder
- ⅔ cup (65g) fine sugar
- ½ cup (110g) brown sugar
- 1½ cups (150ml) whole cream milk
- 3¼ cups (330ml) heavy cream
- 1 tsp pure vanilla extract
- ½ cup (40g) Mongarlowe Gourmet plain shredded coconut
- 1 packet of plain chocolate biscuits, crushed
- 1 tbsp melted butter
- 1 tbsp Mongarlowe Gourmet truffle coconut
- 1 tbsp rum
Chocolate ganache topping
- 1 cup (100ml) full cream
- 225g dark chocolate
- 5-6 fresh cherries
- Dark chocolate
- Mongarlowe Gourmet truffle coconut(external link)
- Use an electric mixer or food processor to mix the cocoa powder, sugars and milk until dissolved.
- Hand-blend in the thickened cream, and put into ice cream machine. You can use an empty ice-cream container, stir in the cream and sugar mix then place, covered, in the freezer. Then remove the mix from the freezer after an hour and a half to break-up ice and mix well.
- If using the ice-cream machine, leave it to mix for approximately 25-30 minutes, or until at least the consistency of a thick shake. Line a round cake tin base with cooking paper so that the biscuit base doesn’t stick.
- While ice-cream is mixing, prepare cookie base by mixing all ingredients in a bowl. It is important the cookie base isn’t too tightly packed or it will be hard to cut. It should be loose and crumbly. Place half of the base at the bottom of the tin.
- Prepare decorations by melting chocolate in a bowl over hot water, making sure the water doesn’t get into the chocolate. Dip cherries into the chocolate and then into the truffle coconut. Balance into a pile and put into the fridge to set.
- Take ice-cream from maker or freezer and scoop into the cake tin on top of the biscuit base. Freeze for 2 hours then put the other half of the biscuit base on the top. Re-freeze for at least 2 hours.
- Remove the ice-cream cake from the freezer and gently release. This is easily done by quickly running the sides of the tin under hot water but take care not to get water on the cake! Return to freezer.
- Prepare the ganache by breaking up chocolate and place in a large jug. Heat cream in a pan, taking care not to let it boil. Pour cream over the chocolate, cover with a plate or foil and allow to stand for 5-10 minutes to give the chocolate time to start melting.
- Stir mix thoroughly until smooth and allow to cool. Remove ice-cream cake from freezer and pour ganache over the top. Allow it to run over the sides for a more decorative finish. Lightly sprinkle the top with truffle coconut and refreeze. Add decorative cherries just before serving. To cut, use a knife dipped in hot water.
This recipe makes 6 to 8 serves.