Ice Cream Cake with Bournville Layers: A Chocolate Lover’s Dream

Ingredients

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Make Crust

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix crushed cookies with melted butter. Line it into the base of a greased springform pan to make a thick layer. Freeze.

Chocolate Ice Cream Layer

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Once the crust is set, spread a layer of chocolate icecream over it. Top it with melted Bournville chocolate ganache.

Vanilla Ice Cream layer

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Once the chocolate layer is frozen and solid, spread evenly. Freeze again for 2 hours.

Garnish

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour remaining Bournville ganache over the top and garnish with nuts to serve.