in Dessert Recipes

Ice cream cake with After Eight

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Ingredients for 1 servings:

  • 300 g meringue(s)
  • 200 g chocolate, 60% cocoa content
  • 100 g brittle
  • 200 g chocolate mint bars
  • 750 g cream
  • Chocolate (bark)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

A summery, minty relative of the traditional Grillagetorte.

Finely chop the meringue, roughly chop the chocolate, and quarter the After Eight slices. Whip the cream until stiff and fold in the remaining ingredients. Line a loaf pan with cling film and pour in the cream mixture. Cover with cling film and freeze overnight. Remove from the freezer just before serving and slice. Garnish with chocolate chips, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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