As Christmas day looms, Christmas cake, Christmas pudding , Panettone and mince pies pop up everywhere as festive celebratory desserts. However for me, if it was a toss between ice cream or Christmas cake, I definitely would do a double somersault pike into the ice-cream option. Trifle is typically served for a kiwi or aussie Christmas dessert as well, but I haven't yet come across a trifle recipe that I truly love.
So here's a twist on a Christmas themed dessert, perhaps a little lighter and soothing on the palette for all those that intend to stuff your faces proper over Christmas lunch and dinner. As Christmas is spent over the summer for us kiwi /aussie folks, a cool dessert is also a great option to serve yourself, your family and your friends.
RED VELVET AFTER DINNER MINT ICECREAM CAKE RECIPE
Adapted from a recipe in Donna Hay Issue 72 magazine
Prep time: 45 mins baking time, 1 day freezing time | Equipment: 22cm springform cake tin, Medium size loaf tin (20cm x 10cm x 6cm) , Electric standing mixer / Electric beater, small palette knife
INGREDIENTS
- 150 gm Unsalted butter, softened at room temperature
- 165 gm Caster (superfine) Sugar (1/4 cup)
- 1 tsp Vanilla extract
- 185 gm Self-raising flour, sifted (1 1/4 cup)
- 25 gm Cocoa powder, sifted (1/4 cup)
- 125ml Buttermilk, room temp (1/2 cup)
- 2 tbsp red food colouring
- 500 gm / 500 ml Peppermint Choc Chip Ice-cream
STEPS
1. Preheat oven to 160 degrees celsius. Place a layer of plastic wrap in your loaf tin and place in the freezer to chill.
2. Place the butter, sugar and vanilla in the bowl of an electric standing mixer or electric beater and beat for 8 minutes or until pale and creamy in colour
3. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition
4. Add the flour, cocoa, buttermilk and food colouring and beat on a low speed until just combined.
5. Spoon the mixture into a lightly greased 22cm lined spring form tin and smooth the top with a palette knife. Place in oven to bake for 45 minutes
6. Allow the cake to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
7. Using a serrated knife, cut a 2cm thick layer from the cake, and cut out a 20cm length X 10cm width oblong. Crumble the remaining cake with your fingertips to create fine crumbs and set aside
8. Scoop 500gm of your peppermint ice-cream and place in the bowl of your electric mixer and beat on a low speed for a couple minutes until the ice-cream has softened up.
9. Working quickly, layer half your ice-cream mixture into the base of your chilled tin, smooth the top with your palette knife. Top this layer with your oblong piece of red velvet cake, then cover with the remaining ice-cream. Smooth out the top with your palette knife, place a piece of glad wrap over the top and place in the freezer for 3-4 hours (or overnight) until completely set
10. Place the red velvet cake crumbs on a tray, bring out the ice-cream log from the freezer, remove from the tin and press the crumbs into the ice-cream to cover the whole thing. Kinda like pressing on play-dough.
11. Wrap-up the red velvet log in a couple layers of plastic wrap + one outer layer of tin-foil and return it to the freezer until you are ready to serve.
Make this dessert a day ahead and you will have no dessert worries on Christmas day. Just whip it out of the freezer 5-10 minutes before serving up in slices! It looks kind of ugly as a log cake on its own, but once you slice it up, it's a nice pretty surprise :)
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