While making my list for this A -Z Baking around the World, I had problem with just a few alphabets. ‘I’ was one of them. Initially I wanted a proper baked cake but somehow could not find one with it. Ice cream cakes are quite interesting and I made this while my grand kids were around. The flavor naturally had to be chocolate. Kids just wanted that.

The ice cream cakes are very popular in US as well as Australia. The original cakes were made with biscuits and ice cream, but now most of them are made with cake and ice cream. This reminds of the Cassata ice cream that I made a couple of years back as a Ode to my Dad. Back then I had used vanilla cake and two different flavors of ice cream. The Cassata had just a layer of cake but in this the ice cream is sandwiched between two layers of cake.

For this cake I used chocolate sponge and used ready Mocha flavor ice cream. once the ice cream was 50% set I cut the cake into pieces and then inserted ice cream sticks. These are not mandatory, but I felt it could be easy to lift the ice cream and eat. Lastly I drizzled some ganache and nuts over the cake before serving.

Ice Cream Cake

 

Ingredients

Chocolate sponge cake

Mocha brownie ice cream / ice cream of your choice

( it can be store bought too )

Nuts for garnishing

 

Chocolate Sponge Cake

 

Ingredients

11/4 cup all purpose flour

¼ cup cocoa powder

1 cup yogurt

¾ cup sugar

½ tsp baking soda

11/4 tsp baking powder

½ cup cooking oil

11/2 tsp vanilla essence

 

Method

Preheat the oven at 180 deg for 10 minutes.

Sieve the flour and cocoa powder and mix the two using a whisk.

Beat the sugar and curd till sugar has completely dissolved.

Add baking powder and baking soda, leave for 5 minutes.

You shall see bubbles coming up.

Add vanilla essence and oil.

Mix well.

Gradually add the flour which has been mixed with cocoa powder.

Beat the mixture with all the wet ingredients to a smooth batter.

Line and dust a loaf pan and pour the batter into it.

Bake for 40-45 minutes or until a skewer comes out clean.

Let the cake cool for about 10 minutes before de molding it.

 

Assembling the Ice Cream Cake

Use the same loaf tin in which the cake has been baked.

Line the tin with cling film , letting it overhang on either side.

Cut the cake into three equal slices.

Place the first slice in the loaf tin over the cling film.

Melt the ice cream and pour a layer of it over the cake.

Cover and place in the freezer till it sets.

Place another layer of cake and top with ice cream again.

Put it back in the freezer till the ice cream is nearly set.

Make sure you cover it back with the cling film.

Let the ice cream set about 75 %. At this point make incisions and insert ice cream sticks in the cake, so as to make it easy to cut the cake and pick it.

This is purely optional, you could simply slice the cake too.

Let the cake freeze for another hour or till serving time.

Pull the cake with the help of over hanged cling film. Drizzle ganache , nuts, cherries.

 

Notes

I finished making the cake by afternoon and served it after dinner. The cake was moist and I did not have to leave it outside to thaw. It was just perfect and we enjoyed it.

 



Print Recipe
I - Ice cream Cake
A popular cake from US and Australia, this is a double treat, for cake and ice cream lovers.
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 4 -6 hours
Servings
Ingredients
Chocolate Sponge Cake
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 4 -6 hours
Servings
Ingredients
Chocolate Sponge Cake
Instructions
  1. Preheat the oven at 180 deg C for 10 minutes.
  2. Sieve the flour and cocoa powder and mix the two using a whisk.
  3. Beat the sugar and curd till sugar has completely dissolved.
  4. Add baking powder and baking soda, leave for 5 minutes. You shall see bubbles coming up.
  5. Add vanilla essence and oil. Mix well.
  6. Gradually add the flour which has been mixed with cocoa powder.
  7. Beat the mixture with all the wet ingredients to a smooth batter.
  8. Line and dust a loaf pan and pour the batter into it.
  9. Bake for 40-45 minutes or until a skewer comes out clean.
  10. Let the cake cool for about 10 minutes before de molding it.
Assembling the Ice Cream Cake
  1. Use the same loaf tin in which the cake has been baked.
  2. Line the tin with cling film , letting it overhang on either side.
  3. Cut the cake into three equal slices.
  4. Place the first slice in the loaf tin over the cling film.
  5. Melt the ice cream and pour a layer of it over the cake.
  6. Cover and place in the freezer till it sets.
  7. Place another layer of cake and top with ice cream again.
  8. Put it back in the freezer till the ice cream is nearly set.
  9. Make sure you cover it back with the cling film.
  10. Let the ice cream set about 50 %. At this point make incisions and insert ice cream sticks in the cake, so as to make it easy to cut the cake and pick it.
  11. This is purely optional, you could simply slice the cake too.
  12. Let the cake freeze for another hour or till serving time.
  13. Pull the cake with the help of over hanged cling film. Drizzle ganache , nuts, cherries.
  14. I finished making the cake by afternoon and served it after dinner. The cake was moist and I did not have to leave it outside to thaw. It was just perfect .
Recipe Notes

11 thoughts on “I – Ice cream Cake”

  1. Omg literally drooling over this sumptuous ice cream cake. It’s almost midnight and I am craving for it now.

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