Description
Indulge in this Choco-Vanilla Ice-Cream Cake, featuring rum-soaked raisins and a drizzle of Baileys’ Irish Cream, perfect for impressing guests with minimal effort.
Ingredients
Units
Scale
- 500 ml vanilla ice-cream
- 1 pack Oreo biscuits
- 1 cup raisins soaked in rum for a couple of days
- 1 cup leftover chocolate fudge, brownie, or cake
- Chocolate shavings, for garnish
- Baileys’ Irish Cream, for drizzling
Instructions
- Remove the vanilla ice-cream from the freezer and let it sit in the refrigerator for about 15-20 minutes to soften slightly.
- Crumble the Oreo biscuits and the leftover chocolate fudge, brownie, or cake into small pieces.
- In a large mixing bowl, combine the softened ice-cream with the crumbled Oreos, chocolate pieces, and the rum-soaked raisins. Mix until well combined.
- Line a cake pan with plastic wrap, leaving enough overhang to cover the top of the cake later.
- Transfer the ice-cream mixture into the prepared cake pan, pressing it down evenly. Cover the top with the overhanging plastic wrap.
- Freeze the cake for at least 4 hours or until firm.
- Before serving, remove the cake from the freezer and let it sit for a few minutes to soften slightly. Unwrap and invert onto a serving plate.
- Garnish with chocolate shavings and drizzle with Baileys’ Irish Cream before serving.
Notes
For best results, soak the raisins in rum a couple of days in advance. This cake can be made ahead and stored in the freezer for up to a week. Feel free to experiment with different ice-cream flavors or add-ins like nuts or dried fruits. Serve with a drizzle of Baileys for an extra touch of indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 220
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 35