Chocolate, Hazelnut & Baileys Ice Cream Cake

  • Total Time

    1h 25m
    • Prep Time

      1h 0m
    • Bake Time

      25m
  • Serves

    8

  • Skill Level

    Intermediate
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

    No ratings yet

This rich, indulgent chocolate, hazelnut and Baileys ice cream cake recipe is the perfect way to finish a dinner party or would be great served as an alternative celebration cake to wow your family and friends. You do need to make the ice cream the day before so make sure you leave enough time to create this showstopper!

Method

  1. To make the ice cream, beat together the cream, condensed milk and vanilla extract until thick.

  2. Carefully stir in the baileys and then pour into an 8” spring form round cake tin.

  3. Cover with cling film and freeze for 6 hours or overnight.

  4. Preheat the oven to 180°C (160°C /Gas Mark 4) and line one 8” sandwich cake tin.

  5. Beat together the sugar and butter until light and fluffy, then add the chocolate hazelnut spread and eggs, whisking after each egg.

  6. Fold in the flour and baking powder then pour the mixture into the tin.

  7. Bake the cake in the oven for 20-25 minutes.

  8. Once baked, leave to cool on a wire cooling rack.

  9. Before you are ready to serve the cake, heat the broken up chocolate over a pan of gently simmering water until melted.

  10. Remove the bowl from the heat and stir in the double cream. Leave aside to cool and thicken.

  11. To assemble the cake, remove the ice cream from the freezer and release from the tin.

  12. Gently place the ice cream round on top of the hazelnut sponge.

  13. Slowly pour the chocolate mixture over the top of the cake and spread to cover and drizzle down the sides.

     

    If you love Bailey's, try making these delicious bailey's shot glasses using our basic cookie recipe.

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