A Show-Stopping Christmas Dessert Recipe

This extravagant ice cream cake promises to wow – and is surprisingly simple to make.

Iittala Kastehelmi Cake Stand. Maison Balzac Petite Pauline Candleholder, Grande Pauline Candleholder and Chandelles Tapered Candles. Cristina Re Crystal Coupe Set. Waterford Elegance Optic Champagne Coupe Pair.

Host a dream-filled Christmas with our festive menu: cocktails to start, a gorgeous glazed ham and moreish sides for feasting, and this show-stopping layered ice cream cake for dessert.

Hibiscus, raspberry and chocolate ice cream cake

The perfect make-ahead dessert, go as OTT or as minimal as you like with the toppings – we’ve added fresh raspberries and chocolate curls for the full festive effect.

Serves 12-15

Prep: 1 hour, Cook time: 5 mins plus freezing

INGREDIENTS

1 litre vanilla ice cream, softened slightly

2 punnets raspberries, plus extra to serve

Chocolate crumb

350g David Jones Shortbread Petticoat Tails

¾ cup (185ml) pouring cream

200g David Jones Dark Chocolate, finely chopped

Raspberry-hibiscus ice cream

1 punnet raspberries

4 hibiscus flowers in syrup, drained and finely chopped, reserving 2 tbsp hibiscus syrup (available at selected supermarkets and liquor shops)

1.5 litres vanilla ice cream, softened slightly

Chocolate semifreddo

50ml brandy

300ml pouring cream

200g David Jones Dark Chocolate, finely chopped

2 egg yolks

¼ cup (55g) caster sugar

2 tbsp David Jones Australian Organic Honey

Raspberry ripple ice cream

1 punnet raspberries

2 tbsp David Jones Raspberry Jam

1.5 litres vanilla ice cream, softened slightly

Chocolate sauce

⅔ cup (165g) caster sugar

¾ cup water

1 cup (250ml) pouring cream

150g David Jones Milk Chocolate, finely chopped

150g David Jones Dark Chocolate, finely chopped

Chocolate curls, truffles and crushed freeze-dried raspberries, to serve (optional)

METHOD

1. To make the chocolate crumb, process shortbread and 1 tsp sea salt in a food processor to fine crumbs, then transfer to a bowl. Bring cream to the simmer in a saucepan, add chocolate and remove from the heat. Stand for 5 minutes, then stir until smooth and combined. Add to biscuit crumb mixture and stir to combine.

2. Line the bases of two 22cm-diameter springform cake tins with baking paper. Divide chocolate crumb mixture evenly between prepared tins and press flat to cover base. Freeze for 30 minutes to set.

3. To make the raspberry-hibiscus ice cream, crush raspberries in a small bowl with a fork. Add hibiscus flowers and syrup and stir to combine. Stir into softened ice cream to just combine – work quickly so the ice cream doesn’t melt too much. Spread over the chocolate crumb in one of the prepared tins, smooth top and freeze until almost firm. Arrange extra raspberries over the top and freeze until solid. 

4. To make the chocolate semifreddo, bring brandy and 100ml cream to the simmer in a saucepan. Add chocolate and remove from the heat. Stand for 5 minutes, then stir until smooth and combined. Meanwhile, whisk egg yolks in an electric mixer until light and pale. Combine sugar, honey and 2 tbsp water in a small saucepan over medium-high heat and stir until sugar dissolves. Bring to the boil and cook for 3-4 minutes until syrupy (if you have a sugar thermometer, cook to 118°C). With mixer running on low speed, add sugar syrup to egg yolk mixture and whisk for 4-5 minutes until cooled to room temperature. Fold in chocolate mixture. Whisk remaining cream to soft peaks, fold in and spoon over the chocolate crumb in the remaining prepared tin. Smooth the top and freeze for 5-6 hours until firm.

5. To make the raspberry ripple ice cream, crush raspberries in a small bowl with a fork. Add jam and stir to combine. Stir into softened ice cream to form a ripple effect. Spread over chocolate semifreddo, smooth top and freeze until firm.

6. Spread remaining vanilla ice cream over raspberry ripple ice cream, smooth top and freeze until just firm.

7. Remove raspberry-hibiscus ice cream cake from tin, place on top of the other cake while the vanilla ice cream is still just firm (this will help it stick together), pressing slightly. Return to freezer and freeze until required.

8. To serve, remove ice cream cake from tin and place on a chilled plate. Top with toppings of your choice (we’ve used fresh raspberries, chocolate curls and truffles). Cut into pieces with a large, sharp knife dipped in hot water – if necessary, allow the cake to soften slightly before cutting.

9. For an extra-luxe touch, drizzle the cake with homemade chocolate sauce. To make, stir caster sugar and ¼ cup water in a saucepan over medium-high heat to dissolve sugar. Cook for 4-5 minutes until caramelised, remove from the heat and carefully add ½ cup water (caramel will spit). Add 1 cup pouring cream, return to heat and bring back to the boil. Add 150g each of finely chopped David Jones Milk Chocolate and David Jones Dark Chocolate. Remove from heat, stand for 5 minutes, then whisk until smooth. Cool to room temperature.

Veuve Clicquot

Yellow Label Brut NV

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WATERFORD CRYSTAL

Elegance Optic Champagne Coupe Pair

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IITTALA

Kastehelmi Cake Stand

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DAVID JONES

Shortbread Petticoat Tails

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Styling & Recipe: Emma Knowles, Photography: Pablo Martin