Chocolate and salted caramel ice cream cake recipe

The secret to keeping cool, calm and relaxed in the kitchen when you’re entertaining is to choose a few dishes that can be prepared in advance, leaving you to just add a garnish or decoration before serving. This chocolate and salted caramel ice cream cake is one of those ideal puds you can make up to a week in advance, pop in the freezer and forget about until you need it. Simply scatter chocolate curls over the top before serving and you’ve got a real showstopping pud. Allow it to soften slightly for 30 mins before cutting into slices to serve.

Ingredients

• 600ml double cream
• 397g can condensed milk
• 397g can caramel or dulche de leche
• 1/2tsp salt flakes
• 150g plain chocolate, melted
• 12-14 sponge finger biscuits
• 4tbsp Irish cream liqueur such as Baileys
• White and dark chocolate curls, to decorate

Method

1. Grease a 900g silicone loaf mould or line a 900g loaf tin with cling film. Whip half the cream with half the can of condensed milk until just thick enough to form soft peaks. Fold in the caramel and salt flakes until evenly mixed them pour into the mould or tin. Level the surface and freeze for 3-4 hours until firm.
2. Whip the remaining cream and condensed milk together until thick enough to form soft peaks. Fold in the melted chocolate and spoon over the frozen caramel ice cream. Level the surface and arrange the sponge fingers over the top in a single layer. Drizzle the liqueur over the biscuits. Freeze for 3-4 hours or overnight until firm.
3. To serve, remove from the mould or tin by dipping the loaf into a bowl of hot water for 30 secs, and peel off the cling film if using. Scatter the chocolate curls over the top and leave in the fridge for 30 mins to soften slightly before slicing.