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Sophie Thompson's Ice Cream Cake

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...
3 hours 40 minutes
Serves 10


  • 300g Ginger nut biscuits
  • 100g Butter
  • 1.5l Vanilla ice-cream
  • 100g Chocolate chips
  • 25g Flaked almonds
  • Joe & Seph's Chocolate & Hazelnut Sauce


  1. Soften ice cream

    Take your ice-cream from the freezer and leave on the side to soften a bit.

  2. Melt butter

    Gently melt the butter, either in the microwave or on a low heat on the hob

  3. Crush biscuits, mix in melted butter

    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.

  4. Press mix into tin

    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.

  5. Mix ice cream and chocolate chips together, add to tin and refrigerate

    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)

  6. Take out of tin

    When you’re ready to serve, remove your pudding from the freezer, and liberate from tin.

  7. Drizzle over ice cream

    Give your Joe & Sephs a good stir to get it going, and drizzle it like a loon all over your ice cream cake.

  8. Top with toasted almonds

    Finally, lightly toast the flaked almonds and scatter over the pudding for an added texture.

  9. Serve

    Serve to the deserving


John Thomas
Oh-so delicious!
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