Coming with the first cake of the year , And this time it is an Ice Cream Cake, Usually every New Year after the mid night mass we have this Custom of Cake Cutting ,this year we did celebrate our New Year with an Ice Cream Cake ,It was a Cake with Vanilla Sponge Cake as a base ,black currant ice cream and whipped cream in the top and it was decorated with some white chocolate and cherry and loads of nuts ,It was my inspiration for this cake. It was then I decided to try an Ice Cream Cake in Home.
I used my eggless and butter less chocolate cake as the base and homemade vanilla ice cream for this cake and layered with assorted nuts .We can modify and customize the layers as per our preference JNow let’s get started.
Similar Recipes:
ice cream cake recipe
Method:
1.Bake a Chocolate cake using a spring foam tin, if the cake is doomed on the top then slice the upper portion of the cake, now keep it aside and prepare the sugar syrup.
2.In a bowl add in water and then to this add in sugar once the sugar dissolves and the syrup starts to get thick switch off the flame. Now pour the sugar syrup on the chocolate cake and leave it for 5 mins next to the cake with nuts as you wish.
3.Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream).Let the ice cream become soft then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula .Freeze it for 2-3 hours until it is well set.
4.In a mixing bowl take the full fat cream (I used Milky Mist 40% Fat Cream).Beat it in high speed using a hand blended until it forms soft peaks. Next add in the rose essence and beat once again till it is well combined.
5.Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.
6.Once the cream is spread. Sprinkle with sugar balls and nuts throughout the cake. Cling wrap the cake.
7.Freeze the cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap. As we have used the spring foam tip the cake can be demoulded easily. Slice and serve.
Notes:
- You can experiment with any flavors of cake and ice cream as you wish.
- Only important thing is that we need to use a spring form tin for this cake for easy de molding.
- Cling wrap the cake is very important or the cream might crystallize while freezing.
- Give enough time for the cake to set.
- Any sprinkles or nuts of your choice can be used on the cake.
- I wanted to make everything from scratch hence I used my home made vanilla ice cream and chocolate cake.
- Any flavor Ice cream and cake can be used for the cake.
This is a part of Blogging Marathon #72. Posted under Kids delight Cakes and Cookies.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Linking this to SriValii's Kids Delight
Home Made Ice Cream Cake
Home Made Ice Cream Cake is a delicious dessert that has a cake as a base and ice cream as a topping. I have used chocolate and Rose Flavor.
Servings: 5
Calories:
Ingredients
- Chocolate Cake – 1
- Vanilla Ice cream – 1 cup
- Full Fat Cream – 1 cup
- Rose essence – few drops
- Nuts – ½ cup
- Sprinkles as needed
- For Sugar Syrup :
- Water – ⅛ cup
- Sugar – ¼ cup
Instructions
- Bake a Chocolate cake using a spring foam tin, if the cake is doomed on the top then slice the upper portion of the cake, now keep it aside and prepare the sugar syrup
- In a bowl add in water and then to this add in sugar once the sugar dissolves and the syrup starts to get thick switch off the flame. Now pour the sugar syrup on the chocolate cake and leave it for 5 mins next to the cake with nuts as you wish.
- Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream).Let the ice cream become soft then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula .Freeze it for 2-3 hours until it is well set
- In a mixing bowl take the full fat cream (I used Milky Mist 40% Fat Cream).Beat it in high speed using a hand blended until it forms soft peaks. Next add in the rose essence and beat once again till it is well combined.
- Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.
- Once the cream is spread. Sprinkle with sugar balls and nuts throughout the cake. Cling wrap the cake.
- Freeze the cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap. As we have used the spring foam tip the cake can be demoulded easily. Slice and serve.
Notes
- You can experiment with any flavors of cake and ice cream as you wish.
- Only important thing is that we need to use a spring form tin for this cake for easy de molding.
- Cling wrap the cake is very important or the cream might crystallize while freezing.
- Give enough time for the cake to set.
- Any sprinkles or nuts of your choice can be used on the cake.
- I wanted to make everything from scratch hence I used my home made vanilla ice cream and chocolate cake.
- Any flavor Ice cream and cake can be used for the cake.
Tried this recipe?Mention @happietrio or tag #happietrio
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