Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a delicious ice cream cake and as it is made in a loaf tin, it is easy to slice and serve. It also does not need to be put through an ice cream machine as it is made from natural yoghurt as opposed to milk or cream, and therefore will set perfectly. The white chocolate chips will give a lovely crunchy texture and the honey and ricotta add the perfect amount of sweetness and a creamy texture to the cake. Serve with a drizzle of extra honey and some extra sliced almonds, with a sprig of fresh mint.
500g natural yoghurt
400g ricotta cheese
200g fresh peaches, stone removed and diced
100g sliced almonds
100g white chocolate chips
2 tsp. vanilla extract
Start by lining the sides of a loaf tin with cling film, leaving an overhang.
In the bowl of an electric mixer, whisk together the ricotta cheese, honey and vanilla until completely smooth. Then fold in the natural yoghurt.
Place the sliced almonds in a dry pan over a medium heat. Toast for 2 to 3 minutes, shaking the pan continuously, then remove from the heat and allow the nuts to cool completely. Add the nuts to the mixture.
Add the white chocolate chips to the mix, followed by the diced peaches folding all the ingredients together.
Spoon the mixture into the lined loaf tin, and press in firmly. Fold the cling film over the top and seal. Place immediately into the freezer, and freeze for a minimum of 6 hours.
When ready to serve, peel back the cling film and discard. Slice with a warmed sharp knife.