Sweetie pops folded into creamy chocolate ice cream, a sweetie pops base and chocolate ganache, this my friends is the best, most decadent and chocolatey ice cream cake you’ll ever make!
I am the biggest sweetie pops fan in the world! I am always looking for excuses to stock up on these delicious morsels even if it’s just for packing away the groceries!
Beyers Chocolates Sweetie pops are cream filled wafers, coated in chocolate, they are bite sized gems of wonder!
So when the guys at Beyers Chocolates asked me to create 3 extra chocolatey recipes for them I jumped at the chance, sweetie pops in hand!
Here is my recipe for this delicious ice cream cake.
For the ganache
150 g Beyers dark chocolate, 70%
60 ml cream
For the ice cream
300 g Beyers Sweetie Pops
125 ml cocoa powder, sifted
1 x 385 g condensed milk
500 ml double cream
5 ml vanilla extract
2 ice cream cones
2 wooden skewers
Extra Sweetie Pops to decorate
1. Whisk the double cream, condensed milk, cocoa powder and vanilla together until smooth and thickened.
2. Chop up 100 g of the Sweetie Pops and fold it into the ice cream mixture. Pour into a container and freeze for 2 hours.
3. Place the remaining 200 g of the Sweetie Pops into a food processor and blitz until it resembles crumbs.
4. Place the crumb mixture into the base of a spring form pan (I used an 18 cm sized cake pan). Using the back of a spoon gently press the crumb mixture evenly forming a base. Pop the cake pan into the fridge.
5. Spoon the ice cream over the Sweetie Pops base keeping aside 2 scoops for the sugar cones. Using the back of a spoon gently smooth the top so you have a nice even layer. Freeze until set 4 hours, overnight is best.
6. To make the ganache heat up the chocolate and cream and stir till smooth. Allow the ganache to get to room temperature before pouring over ice cream cake.
7. Scoop the remaining ice cream into the ice cream cones (I like dipping the rims of my cones in chocolate and sprinkling nuts/sprinkles on them this is optional). Insert a wooden skewer in each ice cream cone and push the ends into the ice cream. Freeze.
8. Before serving remove from the freezer and allow to sit on the counter for 10 minutes. Decorate with extra Sweetie Pops.
1. If you don’t own a springform pan, line a loaf tin with baking paper or cling wrap and pour your ice cream mixture in it to set and unmold before serving. Topping with the ganache and extra Sweetie pops.