Need a yummy Irish-themed dessert to finish off your St. Patrick’s Day celebrations? Look no further than this delicious option from Katie Quinn Davies via taste.com.au
125g unsalted butter
1/3 cup (35g) cocoa, sifted
1/2 cup (125ml) Guinness
135g plain flour, sifted
1 tsp baking soda
200g caster sugar
2 tsp vanilla extract
1/3 cup (80g) sour cream
1.5L (6 cups) good-quality vanilla ice cream, softened
Preheat the oven to 180C. Grease and line an 18cm spring form cake pan.
Combine butter, cocoa and Guinness in a saucepan over medium heat. Stir until butter melts, then set aside to cool.
Place flour, baking soda and sugar in a bowl and stir to combine. Add Guinness mixture and stir to combine. Beat in vanilla, egg and sour cream until combined.
Pour into prepared pan, then bake for 50-60 minutes until cooked and a skewer inserted in the centre comes out with a few moist crumbs attached. Cool for 10 minutes before turning out onto a wire rack to cool completely.
Finely crumble the cake. Place the softened ice cream in a bowl, add the cake crumbs and stir to combine. Transfer to a large plastic container, cover and freeze for 3-4 hours until set.
Soften ice cream before serving.