Mango, white chocolate and almond Christmas tree ice cream cake
Impress your guests by whipping up Kane Pollard’s Christmas tree ice cream cake, which is surprisingly easy to prepare ahead of time – ready to be delivered straight to your very merry table.
Mango, white chocolate and almond Christmas tree ice cream cake
makes approximately 20 serves
5L vanilla ice cream
400g slithered almonds
4 mangoes, cheeked and diced into roughly 1cm pieces
200g white chocolate chips
200g crushed amaretti biscuits
4 tsp fine salt
Pre-heat oven to 140C. Roast slithered almonds on a tray for 25 minutes until golden brown. Set aside to cool.
With a piece of cardboard, around 45cm x 45cm, roll into a cone shape and tape up to keep intact. Cut base of the cone flat so that it stands up like a Christmas tree. Create a double layered sheet of cling wrap about 80cm x 80cm and push into the inside of the cone right to the tip. Leave the overhang as it will help cover the base of ice cream cake later on. Pull vanilla ice cream out of the freezer and allow it to come up in temperature for about 15 minutes. In a large mixing bowl, place the softened ice cream, cooled roast almonds, chocolate chips, mango, crushed amaretti biscuits and salt. Mix thoroughly and pour into the lined cone. Make sure you push the first bit right down into the tip, this part is definitely a two-person job! Once the cone is filled to about 2cm below the top, use the overhang cling film to cover the base and place in the freezer (still pointed side down) and allow to freeze overnight.
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Turn cone out onto a chilled platter and garnish with spun toffee, pine needles, or any Christmas cheer that you like!
* For serving, the cake needs a few minutes to come up in temperature to best enjoy.
This article first appeared in the November 2023 issue of SALIFE magazine.
