Ice cream cakes

Ice cream cakes

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

You can have as many flavours and layers as you like in this kind of ice cream ‘cake’, but remember that the flavours with ripples will melt more quickly than those without. Don’t mix sorbets with ice creams as they may well melt at different speeds. My favourite combination is a base of salted caramel with a chocolate centre and a mint ice cream to top it off.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Churn the ice cream of your choice, but remove it before it is too hard. Pour into a silicone cake mould – we use one that is 16 cm wide. The depth of each layer is up to you – our layers are usually about 1.5–2 cm deep, but it can be really pretty to vary the sizes.
  2. There are two ways to make up the cake. You can either make a layer, freeze it, then pour the next layer on top and repeat, but the layers will not be as sharp. If you have more than one mould, you can make the layers simultaneously depending on the freezer space available and type of ice-cream maker you have.
  3. If you make the layers individually then you will need a large spatula or cake slice to seal them together. To do this, remove the layers from the freezer and heat the spatula with some boiling water, then thoroughly dry it. If you leave the spatula wet then there will be ice between the layers.
  4. Place the bottom layer of the cake on a board (covered with a silicone mat, baking parchment or greaseproof paper). With the hot spatula, melt the top of this layer and the next layer. As the ice cream starts to soften, join the layers together. Once all the layers are joined, cover with waxed paper and another board. Placing a board on top, with weight, can help to join the layers together and stop them from separating once the cake is cut. Return to the freezer.
  5. Once your cake is assembled place on a cake board and decorate with fresh fruit (raspberries work very well) or as I have done, with almond nut brittle. For an extra wow factor, swirl some melted and cooled chocolate onto the base of the silicone mould before pouring in the mix and placing it in the freezer. You can tie a ribbon around the outside for extra effect.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again