When I started working on this post it was unbelievably hot in London; however today it’s raining and the thermometer is barely reaching 18°C! At the time of our mini heatwave, I needed to prepare a cake but couldn’t face having to put the oven on, so I decided to try making an ice-cream cake – basically a posh Viennetta.
I tried an Oreo biscuit/vanilla ice cream combo, which was lovely, but I really fancied making an adult/boozy version so I decided to try a Piña Colada-inspired Viennetta! It couldn’t be easier to make – all it involves is some biscuit bashing and layering of ingredients. It can be made with pretty much any ready-made ice cream and shop-bought biscuits, although for this particular exercise I made my own Malibu ice cream following Nigella Lawson’s recipe. It’s not very strong, so when I make it again I might add more Malibu to the mix.
A packet of coconut ring biscuits
500ml Malibu ice cream (you’ll find the recipe here)
500ml mango sorbet
Double cream and toasted coconut, for decorating
1. Take your Malibu ice cream out of the freezer. It needs to softened a little before using.
2. Line a bread tin with plastic film.
3. Crush your coconut rings: place your biscuits in a plastic bag and use a rolling pin to bash them to a sandy consistency.
4. Melt your butter and add to the crushed biscuits.
5. Press half of the biscuit mixture at the bottom of the tin to make your first biscuit layer.
6. Whisk you Malibu ice cream until it reaches a spreadable consistency, not a melted consistency!
7. Spread the ice cream and put the tin in the freezer for about 20 minutes, until set.
8. Repeat step 5 and 6 with the remaining biscuit mixture and the mango sorbet. Fold the plastic film over and leave in the freezer for at least an hour to set, then remove about 5 to 10 minutes before serving.
9. To serve, whisk your double cream and spread over the mango sorbet layer and sprinkle with the toasted coconut. Lift the film out of the tin and place your ice cream cake on a dish. Dip your knife in very hot water before slicing the cake.
Next time, for extra decadence, I am thinking of making a white chocolate ganache instead of the whipped cream…
Photography & styling: Emma Scott-Child and Clementine Larvor