This chocolate ice cream cake is an adaptation from the phenomenal french silk. I change the ratio of the ingredients a little bit and add whipping cream to the filling. The texture is something in between ice cream and french silk. Heavier version of ice cream and lighter version of french silk. Can you imagine that? Hmm..
I give it to my family and some friends and all of them LOVE it. The first batch of this chocolate ice cream cake gone so fast and my sisters
asked begged me to make it again. Begged me all day, actually. Well, since they were willing to pay for the ingredients Id love to help their cravings! Oh and I had an opportunity to enjoy this ice cream cake again. For free. *evil grin*
And the crust. Please. For you out there. Please use marie biscuits. I often find crust recipes call for graham crackers as the main ingredient. But I have the reasons why I use marie biscuits:
1. Its quite hard for me to find graham crackers in where I live, and
2. I love the taste of marie biscuit more than graham crackers.
So marie biscuits all the way!
The real french silk contains raw eggs. I feel insecure eating raw eggs so I bain-marie the eggs until the temperature reach 160°F. Its the safe minimum temperature for eating eggs.
For this recipe, I whipped the heavy cream just until soft peaks. No more than that. Then fold it in with chocolate mixture until combined.
And for extra chocolatey-ness, I add dark chocolate ganache on top. Which make this recipe much more addictive! Add it just before serving please.
By the way, the confectioners sugar is only for presentation. I often omit it.
Make it at your home and youll find that this chocolate ice cream cake is definitely the crowd pleaser!
Chocolate Ice Cream Cake with Marie Biscuits Crust
Prep Time: 40 minutes Yield: 12
Cook Time: 5 minutes
250 g marie biscuit crumbs
50 g melted butter
2-3 tbsp water
For Ice Cream Cake:
125 g dark couverture chocolate, chopped
150 g butter, at room temperature
1 cup confectioner’s sugar
1 cup cold heavy cream
1 tsp vanilla extract
a pinch of salt
For chocolate ganache:
60 g dark couverture chocolate, chopped
1/4 cup heavy cream
1. In a bowl mix marie biscuit crumbs, melted butter and water. Press crumb mixture into bottom and up sides of a 9-inch pie dish firmly. Set aside.
Ice Cream Cake Filling:
2. Heat and whisk eggs on bain-marie over small heat until the temperature reach 160F. Turn off the heat. Add chopped dark chocolate. Wait 2 minutes to let the chocolate melt. Stir until combined. Let it cool.
3. In a bowl cream the butter and confectioner’s sugar with a mixer until light and fluffy for 5 minutes on high speed.
4. Reduce speed to medium. Add chocolate mixture to buttercream, 1/4 cup at a time. Scrape down the sides of the bowl.
5. In another bowl with a mixer whisk heavy cream until soft peaks.
6. Add half of heavy whipping cream to chocolate fillings. Fold it in just until combined. Add remaining half. Fold it in just until combined.
7. Put the chocolate fillings into the crust. Smooth the top. Cover with plastic wrap.
8. Put it in the freezer for 4-6 hours (overnight will be the best).
9. Heat the heavy cream over low heat. Bring to boil. Add to dark chocolate. Stir until smooth and well combined. Let it cool a little bit.
10.Remove the ice cream cake from the freezer.
11. Spread chocolate ganache on top.