Thursday, 11 August 2011

Recipe for Baileys' Ice Cream Cake

I got the original recipe frm :

Made some modifications for it to fit into my 9' springform pan....
Recipe :

150 gm softened butter
3/4 cups icing sugar
2 eggs
300 gm chopped milk chocolate
2/3 cup thickened cream
1 litre softened vanilla ice-cream (i used Nestle's)
300 gm sponge fingers (split into half)
enough Bailey's to dip sponge fingers

Method :

- Cream butter and sugar till whitish, add one egg at a time
- Microwave choc with cream on 1000 W for 2 mins or until melted, check and stir occasionally
- Add choc to butter mixture
- Line a springform cake tin, pour half the mixture, let it set a while
- Dip half sponge fingers in Bailey's and arrange on top of chocolate base
- Spoon half-melted ice-cream on top of fingers
- Layer it with the other half of Bailey's dipped sponge fingers but do not press it in
- Pour remaining choc and freeze it (covered tightly with cling wrap)
- Serve straight out of freezer (as this melts fast in room temperature)

Enjoy !


  1. made a mistake with the recipe...
    its not enough Bailey's to dip the sponge fingers with BUT enough Baileys to dip AND drink afterward (once all the baking is done) LOL...great recipe though

  2. true no worries,there's always a bottle chilling in da fridge;-)