After Eight Ice Cream Cake

Aug 4

This After Eight flavoured ice cream cake is a delicious combination of homemade ice cream and cake, making each bite a heavenly experience. One that is definitely worth trying :)

The After Eight mints give the ice cream its signature cool peppermint flavour, and along with the soft and spongy cake, it makes for an absolutely delectable dessert. My dad used to get After Eight mints for my sister and I on his trips home from Germany, and making this cake reminded me of that time.

I made this for my son’s 14th birthday, and he absolutely loved it. It was something different from the traditional birthday cakes I’ve made for him in the past, and was super easy as well. It’s also a great way to beat the summer heat!

After Eight Ice Cream Cake Recipe

Prep Time: 45 minutes
Cooking Time: 30 minutes
Chilling Time: 4-8 hours
Servings: 6-8 servings
Author: Madhuri Aragam

Ingredients

For the After Eight ice cream:
200ml milk
3tbsp hot chocolate powder
2tbsp cornflour
200gm After Eight chocolate
100gm milk chocolate
300ml heavy whipping cream
3tbsp powdered sugar
1tbsp milk

Utensils
8-inch circular baking dish

For the sponge:
110gm all purpose flour
75gm powdered sugar
2tbsp cocoa powder
1 1/2 tsp cornflour
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp yoghurt
30ml vegetable oil
1/2 tsp vinegar
1 tsp vanilla extract
80ml hot milk

Directions

Preheat the oven to 170°C. Line an 8-inch baking dish with parchment paper.
Sift all the dry ingredients – all purpose flour, powdered sugar, cocoa powder, cornflour, baking powder, and baking soda – into a bowl.
Add in the yoghurt, oil, vinegar, vanilla extract, and milk and mix into a smooth batter. Pour the batter into the lined baking dish.
Bake at 170°C for 17-20 minutes or until a toothpick comes out clean.
Let it cool completely.
For the ice cream, add the milk, hot chocolate powder, and cornflour into a saucepan and combine. Place the mixture on the stove at a medium flame and cook until thick (it should coat the back of a spoon).
Take it off the heat and add the After Eight and milk chocolate into the mixture. Combine until the chocolate is fully melted. Set aside to cool.
In a large mixing bowl, whip the heavy whipping cream to stiff peaks. Fold in the cooled chocolate custard until fully incorporated.
Invert the fully cooled chocolate sponge in the baking dish. Add half the ice cream mixture, and then add a layer of after eight mints, and then the remaining ice cream mix.
Set in the freezer overnight. Melt some after eight mints and a tablespoon of milk to make the ganache.
Take out the fully set cake and wrap a towel soaked in hot water to remove the ice cream cake from the baking dish.
Pour the cooled ganache over the fully set cake just before serving. Decorate with cherries and more after eight mints.
Serve and enjoy!