Bounty Ice Cream Cake Recipe of 18-07-2016 [Updated on 29-08-2018]
The bounty ice cream cake is my latest creation in terms of ice cream cakes: I saw the recipe here and, as a good lover of the coconut-chocolate combination, I couldn't resist the temptation to try it! A while ago I proposed the bounty, do you remember them? Well, if you loved those, this one coconut ice cream cake it will make you crazy, the filling is made with a cream of cream, condensed milk and coconut flour and on the outside you will obviously find crunchy chocolate.
Together with the twix cake they are my sweet smash for this summer and who knows, in the coming days, you won't try other snack flavors, we'll see: P
Girls I leave you with the recipe of the day and I get to work, I don't know where to start this morning, but I know for sure I have to do it, so I'll go, see you later: *
How to make the bounty ice cream cake
Whip the cold cream from the fridge, then add the condensed milk slowly and mix well.
Also add the rum and coconut flour and mix to mix everything well.
Line a plum cake mold with parchment paper (leave it a little long beyond the edges: it will be easier to take out the ice cream), pour the mixture, level well and let it rest in the freezer for at least 4 hours.
Melt the two types of chocolate (in a bain-marie or in the microwave) and let it cool a little, then brush the top surface of the cake, leveling well. In contact with the cold surface, the chocolate will solidify in a short time. Put in the freezer for a few minutes to allow it to solidify well.
Take back the mold, take out the cake and turn it upside down on a surface lined with parchment paper.
Cover the entire surface with the remaining chocolate (reheat it if necessary).
Put in the freezer for at least 1 hour, then serve the bounty ice cream cake.