Chocolate Easter Ice Cream Cake Recipe
With Easter around the corner, Simply Ice Cream, Kent’s premier artisan
ice cream producer has created a Divine Chocolate Ice Cream Cake recipe.
Cream Cake is such a family favourite, this recipe combines Simply Ice Cream’s
Divine Chocolate flavour with a simple tasty sponge recipe and decadent
marshmallow swirl. It’s easy for anyone to make and guaranteed to be enjoyed by
the whole family.” Said Sally Newall,
Managing Director of Simply Ice Cream. “We wanted to create a recipe that is
delicious and a little bit different to add to the Easter festivities.”
Simply Ice Cream is made by a small team in Kent
producing ice cream the old fashioned way, by hand, in small batches using only
locally sourced Kent ingredients (where possible), natural flavours and
seasonal fruits. The ice cream is free from any syrups,
mixers, additives or preservatives, offering just pure natural goodness and
flavour for all the family. Simply Ice Cream Divine Chocolate is available for
£4.99 in 500ml pots Waitrose and Morrisons.
Simply Ice Cream Divine Chocolate Cake
by Sally Newall
170g Caster sugar
225g Self-raising Flour
2 tablespoons Cocoa Powder
Decadent Marshmallow Swirl:
4 Egg whites
1 teaspoon Cream of Tartar
1 teaspoon of VanillaSimply Ice Cream Divine Chocolate ice cream
To make the cake: Combine all cake ingredients in a mixer and slowly blend until all the ingredients are combined. Then blitz on high speed for 1 minute. Divide mixture between two can tins and cook at 190 degrees for around 20minutes until sponge is firm and knife comes out clean. Leave one sponge in its pan and turn the other out and crumble it into a bowl.
To make the Decadent Marshmallow Swirl: Whisk egg whites, sugar and cream of tartar in a heat proof bowl over simmering pan of water. Whisk until sugar dissolves (should take up to 4 minutes) and remove from heat. Beat with a mixer increasing the tempo from low speed to high speed to form stiff glossy peaks and slowly beat in the vanilla.
Finally, stir Simply Ice Cream Divine Chocolate ice cream
and Decadent Marshmallow Swirl together in a large bowl. Fold in three quarters
of marshmallow mixture and all of the crumbled cake sponge and spread over cake
in pan. Using the remaining
marshmallow mixture, swirl on the top of the cake and freeze until firm. Then remove from ice cream cake pan and serve
after five minutes.
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For further information or samples please contact AJ Sharp of Sharp Relations on email@example.com
The Simply Ice Cream range includes nearly thirty taste sensations, including the award winning Heavenly Honeycomb Crunch, Divine Chocolate, Brown Bread and Stem Ginger and Marmalade, to name only a few. In fact, you can request to have a bespoke flavour made exclusively for an outlet, promotion or special occasion.