Related CoursesThe Whole Scoop
We thought you would like this one! Part of The Whole Scoop Ice Cream course, we just love the colourful layers, the flavours are perfectly paired and isn't it just as pretty as a picture? The good thing about serving an ice cream cake is that you will nearly always have leftovers, because no one can take a piece home!
I hope you love this collection of flavours as much as we do. Don't forget to tag us in your efforts #thewholescoop
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 4-6 Amaretti Biscuits Recipe
- 1 Batch Easy Chocolate Ice Cream Recipe
- 1 Batch Pistachio Praline Ice Cream Recipe
- 60 Grams Shelled Pistachios crushed
- 250 Grams whole milk
- 500 Grams cream
- 1 Pinch pink salt flakes BUY
- 150 Grams white caster sugar (this is just for colour reasons!)
- 2 Teaspoons vanilla bean paste BUY
- 60-80 Grams syrup from jar of maraschino cherries
- 80 Grams maraschino cherries, stalks removed, plus some more with stalks for finishing
- 200 Grams Perfect Whipped Cream Recipe
- Simple Ice Magic to finish Recipe
- New Farm Confectionary raspberry chocolate bark to finish
- freeze dried red berries of choice
Make the Amaretti biscuits well in advance.
Line the sides of the tin you plan on using with acetate (a laminating sheet, in a single layer works really well). We used deep 2 x 5 inch tins. You can make one large one if you like, there are still leftovers on everything.
Make the chocolate ice cream and churn it. Place a few broken amaretti into the bottom of the tin. Spread ice cream on top, about 2 inches deep. Make it as level as possible. Freeze for a few hours before proceeding.
Make the pistachio praline ice cream, and churn, at the very end, add in the crushed pistachios. Spread on top of the chocolate layer, to about the same depth if possible and return to the freezer. Leave for a few hours.
To make the cherry layer, place milk, half the cream, salt, sugar and vanilla bean paste into the Thermomix bowl and warm 6 min/80ºC/speed 3.
Add the cherry syrup and blend 5 sec/speed 5. Check you are happy with the pinkness of the mix. Add more if you wish to add more colour.
Add remaining cream to the bowl and blend 10 sec/speed 3. Cool.
Churn according to manufacturers instructions and at the last minute add in the whole maraschino cherries, they will chop up a bit with churning. Spread this layer on top of the pistachio layer and freeze.
Finally, whip the remaining cream and spread it on top of the cherry layer. Reserve some in a piping bag for rosettes if you wish.
When the cake is fully frozen, and you are ready to finish or serve, remove the cake from the tin by placing the base of the tin into a dish of lukewarm water for a few seconds. This should loosen the frozen base enough to remove. Place directly onto the serving plate you plan on using and remove the acetate sheet. Return to the freezer while you make the Ice Magic. Drizzle down the edges and spread across the top of the cream. Finish by piping cream around the top of the cake and garnishing with sprinkles, cherries and freeze dried fruit. Anything goes!
Thermomix Method for Maraschino Layer; Pour ice cream into flat container and freeze several hours until solid. Whip remaining cream, 20-40 sec/Butterfly/speed 4 or until soft peaks hold. Remove from bowl and set aside. Break frozen mixture into chunks and place into Thermomix bowl. Blend 1 min/speed 9 with the aid of the spatula. Fold through the whipped cream and chopped maraschinos, and spread final layer on top of the pistachio layer and freeze.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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