Melted ice cream cake
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Melted ice cream cake
Melted ice cream in the mix of this Madeira sponge gives a delicious rich vanilla flavour. Then decorate with your favourite toppings
Serves: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
353Kcal
Fat
13gr
Saturates
4gr
Carbs
52gr
Sugars
31gr
Fibre
1gr
Protein
5gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 175g good-quality vanilla ice cream (such as Taste the Difference)
- 100g strawberry jam
- 175g soft margarine, plus extra to grease
- 175g caster sugar
- 3 medium eggs
- 300g self- raising flour
- 1 tsp vanilla bean paste or extract
To decorate
- 100g icing sugar, sifted
- 3 waffle ice-cream cones
- sugar sprinkles
- 8-12 Flake 99 mini bars (or regular Flake bars, cut into short pieces)
- strawberry dessert sauce
Step by step
- Weigh out the ice cream and set aside to melt. Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 900g loaf tin (10cm x 20cm base, at least 7cm deep). Put the jam in a small saucepan and heat gently until it becomes loose; set aside to cool.
- Beat the margarine and sugar together until light and fluffy, then add the eggs, one at a time, beating well between each addition. Add the flour and beat well, then add the melted ice cream and vanilla and beat for a further minute until well combined. Gently swirl through three-quarters of the jam, taking care not to stir it into the batter too much, then spoon into the tin. Level the top of the batter then swirl through the remaining jam. Bake the cake for 55-60 minutes, testing with a skewer. Remove from the oven; cool in the tin.
- To decorate, mix the icing sugar with 3-4 teaspoons of cold water until you have a smooth pourable icing; make sure it isn’t too runny as you want it to keep its shape on top of the cake.
- Trim the edges of the cones with scissors so that they are level across the rim. Pour three pools of icing across the top of the cake and stick a cone in each of the puddles, so the icing resembles melted ice cream. Scatter over the sugar sprinkles, add the Flake bars and then drizzle over some strawberry sauce. Serve immediately.
