Chocolate, hazelnut and Baileys ice cream cake - recipe

Chocolate, hazelnut and Baileys ice cream cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the sponge

For the ice cream

For the decoration

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  1. 1

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

    For this step you'll need:

    • 300ml Double cream
    • 175g Condensed milk
  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

    For this step you'll need:

    • 100g Unrefined golden caster sugar
    • 50g Butter (unsalted) i.e. Nutella
    • 50g Chocolate hazelnut spread
    • 2 Egg(s) (free range) medium
  6. 6

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

    For this step you'll need:

    • 100g Self-raising white flour
    • ¼tsp Baking powder
  7. 7

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

  8. 8

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

  9. 9

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

    For this step you'll need:

    • 200g Milk chocolate
  10. 10

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

    For this step you'll need:

    • 50ml Double cream
  11. 11

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

  12. 12

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

  13. 13

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

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