
Ice Cream Cake
COURSE:
Dessert
Ice Cream Cake
Graham Sharman
Ice Cream Cake
Graham Sharman
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 300 g ice cream
- 110 g self-raising flour
- 50 g caster sugar
- ¼ tsp of salt
- Butter or cooking spray for greasing loaf pan
- 250 ml of water for pressure.
Instructions
- Pour the defrosted ice cream into a large mixing bowl and stir until smooth.
- In a separate bowl mix the self-raising flour, caster sugar and salt, then add to the ice cream.
- Stir with a spatula, avoid over mixing (don’t worry a few small lumps).
- Pour the mix into a 16.5 cm greased loaf pan.
- Pour 250 ml of water into the Instant Pot, place a trivet into the pot and place the loaf pan on top of the trivet.
- Secure the lid, and select Pressure Cook on hight and program for 35 minutes.
- When the cooking program is complete, allow for 5 minutes natural pressure release, then quick release any remaining pressure.
- When pin drops, take out the loaf pan and let it cool for 10 to 15 minutes, then remove the loaf onto a plate.
- Slice and serve with butter or ice cream.