The Sweetest Treat: Ice Cream Cake

• 1000 ml / 35.27 oz Double Cream
• 794 ml / 28.00 oz Condensed Milk
• 30 g / 1.058 oz Liquid Glucose
• 15 ml / 0.53 oz Madagascan Vanilla Extract
• 15 ml / 0.53 oz Orange Extract
• 5 g / 0.17 oz Orange Food Coloring Gel
• 150 g / 5.29 oz Strawberry Jam
• 100 g / 3.52 oz Strawberries Finely Chopped
• 5 g / 0.17 oz Red Food Coloring Gel 

• 110 g / 3.88 oz Butter
• 110 g / 3.88 oz Caster Sugar
• 2 Medium Eggs
• 5 ml / 0.17 oz Madagascan Vanilla Extract
• 110 g / 3.88 oz Self-Raising Flour

• 4 Egg Whites
• 300 g / 1.58 oz Caster Sugar
• A pinch of salt

Method:

Making The Ice Cream

To allow the ice cream to set overnight, it must be made the day before. In a bowl, whisk the double cream until soft peaks form. Fold in the condensed milk carefully.

The mixture should be divided into three bowls. In one bowl, whisk in the vanilla extract. In the other, stir in the orange extract and a few drops of orange food coloring gel. Mix everything together. Add more orange food coloring gel until the mixture is the color you want. In the last bowl, combine the strawberry jam and Red Food Coloring Gel. Gradually add more Yellow Food Coloring Gel until the desired color is achieved. Gently mix in the chopped strawberries. Cover each bowl with cling film and place in the freezer the set overnight.

If you do not wish to make your own ice cream you can also use your favorite ready made ice cream.

Making The Sponge

Grease and line a 7-inch round cake tin, then preheat the oven to 180°C / 356 F.

In a bowl, combine the sugar and butter and beat until the mixture is light and creamy. Once mixed, add the eggs and vanilla extract and stir until all ingredients are combined.

Fold the flour into the mixture. When everything is well blended, pour the mixture into the cake tin and bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Let the sponge cool down.

Assembling The Cake

Line a domed bowl with a 7-inch diameter with cling film. Remove the frozen ice cream from the freezer, then spoon in the orange ice cream until a third of the bowl is full. Press down on the ice cream layer to fill up any spaces. The following third of the bowl should be filled with the vanilla ice cream layer, and finally the strawberry ice cream layer. Until used, store the bowl in the freezer.

Prepare the meringue by whisking the egg whites until firm peaks form. Add the custar sugar slowly while whisking. Once all the sugar is added you should have a thick, glossy mixture. 

After putting the sponge cake onto the serving plate, remove the ice cream bowl from the freezer and set it on top of the sponge cake. Take out the bowl and remove the plastic wrap.

Carefully spread the meringue from your bowl over the ice cream and sponge layer, making sure that there are no spaces left between the layers. Until it's time to serve, return your ice cream cake to the freezer.

Before serving use a blowtorch to caramelize the meringue. If you don't have a blow torch, bake the ice cream cake briefly for 5 to 8 minutes at 200°C / 392 F or until the meringue tips begin to turn a light brown color.

With a homemade ice cream cake, you can treat yourself and your loved ones to a delicious dessert that is sure to be a hit. So why not roll up your sleeves and get started on creating your own masterpiece today?

Recipe Source: Dr. Oetker

Like it? Share it!