Rose & Pistachio Ice Cream Cake


Approximately makes 24 

Ingredients for cake: 
225g caster sugar 
225g margarine 
225g self raising flour, sieved
Pinch of salt 
4 room temperature eggs 
1 tsp vanilla extract 
Ingredients for rose ice cream:
600 ml double cream 
1 397g can of condensed milk 
½ cup Rose Syrup 
2 tbsp Supreme Rose Water
⅓ cup Supreme Pistachio Kernels, finely chopped 
Ingredients for decorations: 
1 kg white chocolate (divide into 750g & 250g)
1 cup pistachio paste 
50g Supreme Pistachio Kernels, finely chopped 
Edible rose petals 

Method for cake: 

Preheat the oven at 180°c. Grease and line a 13in x 9in cake tin.

Add margarine and sugar in a large bowl. Beat using a stand / electric mixer until light and fluffy. Scrape the sides then crack in 2 eggs and add half of the flour. Whisk well and scrape down the side of the bowl. Crack in remaining 2 eggs, flour, pinch of salt and vanilla extract. Whisk until well combined then pour the batter into the lined tin. Bake in the centre of the oven for about 30 mins or until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack.

Method for rose ice cream:

In a bowl add double cream, rose syrup, rose water and condensed milk. Use an electric whisk and whisk until mixture reaches soft peak stage. Add chopped pistachio and give one final whisk so the pistachios are evenly distributed.

Assemble the ice cream sandwich: 

Place the cooled cake on a clean surface. Slice across so that you have 2 slices of cake. Gently remove the top layer and add the bottom layer back into the cake tin. Pour the rose ice on top and use a spatula and guide the ice cream across the cake to form an even layer. Now place the top layer of cake on top. Cover then place in the freezer until fully frozen. 

Fill a saucepan with 4-5 cm of water and place it on the stove over low-medium heat. Place the bowl on top of the pan to rest on its edges, creating a seal that will trap the steam from water when heated. Ensure the bowl doesn’t touch the water in the saucepan (double boiler method). Take 1 bowl of chocolate(750g) and add to the bowl (that is over the saucepan). Stir the chocolate regularly as it melts. Once the chocolate has fully melted remove the bowl from the saucepan. Add the remaining chocolate (250g) and stir until fully melted. Add pistachio paste and stir until well combined. 

Remove the frozen ice cream cake from the freezer and cut into 24 squares. (Work in batches)Use a wooden skewer and poke the sliced ice cream cake and spoon over pistachio white chocolate on all sides. Place the ice cream cake on a wire rack and remove the skewer. Quickly top with finely chopped pistachio and rose petals before the chocolate hardens. Repeat with remaining ice cream cakes. As soon as the chocolate fully hardens, place the ice cream cakes in the freezer. Slice in half and serve frozen. 

Store in airtight containers in the freezer. 

Note: you can mix in rice krispies or cornflakes in the leftover melted pistachio white chocolate. 

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