I should apologize for not posting for the last few weeks. I think I mentioned that I’m an artist, and here in Canada’s National Capital Region the government offices have Aboriginal Awareness week during the week of May 20th, which is followed by Westfest festival on the weekend of June 14th, then National Aboriginal Day on June 21st. I had tables at various government offices and at Westfest selling my artwork. Unfortunately the economy is very slow and I barely made enough to pay for my materials, and certainly not enough to pay for my time. But having events like this keeps me productive, keeps my name out there, and allows me to meet people and make contacts. But it doesn’t leave much time for cooking. I’ve been making old favourites or worse, eating prepacked food and cafeteria and festival food. I’ve gained a couple of pounds along the way. I may be posting some diet foods in the coming weeks.
But THIS isn’t one of them! Yesterday, for Canada Day I made homemade burgers for the first time and they turned out really well. I followed it up with this amazing and super simple ice cream cake. The ganache topping was more like a fudge sauce and was too fluid and sticky so I would suggest cutting down on the milk and cream, maybe by as much as half. Nonetheless, who knew it was so easy to make ice cream at home and without an ice cream maker!? I am already dreaming up various versions of this easy dessert. All you really need is a base of sweetened condensed milk and heavy 35% cream. This recipe is from Chatelaine Magazine but you can find more variations on the Eagle Brand site.
Mocha Ice Cream Cake
- 1/3 cup 35% cream
- 2 tbsp sweetened condensed milk
- 3 cups chocolate-cookie crumbs
- 2 cups 35% cream
- 300-mL can sweetened condensed milk
- 1 tbsp instant espresso powder, such as Nescafé
- 113 g unsweetened chocolate, chopped
- 1/3 cup 35% cream
- 1/2 cup sweetened condensed milk
- 1/2 210-g pkg round chocolate candies, such as Coffee Crisp Bites or Maltesers (optional)
This silky, rich filling is so easy — you don’t even need an ice cream maker!
- FLIP the base of a 9-in. springform pan upside down. Line base with foil and wrap side band with plastic wrap. Assemble pan.
- STIR 1/3 cup cream with 2 tbsp sweetened condensed milk in a medium bowl. Stir in crumbs until combined but still crumbly. Press mixture onto bottom of prepared pan and midway up sides.
- COMBINE 2 cups cream with 300-mL can condensed milk and instant espresso in a large bowl. Beat, using an electric mixer on medium-high, until soft peaks form, 5 to 6 min. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferably overnight.
- MICROWAVE chocolate with 1/3 cup cream in a microwave-safe bowl on medium, 1 to 2 min. Stir until completely smooth and melted. Stir in 1/2 cup condensed milk until no streaks remain. Pour over frozen cake. Smooth top. Arrange candies 1/4 in. apart around border of cake. Freeze until ganache is just firm, about 15 min. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.