topfood.cloud
All recipes
Ice cream cake
Desserts

Ice cream cake

300 min4 serv.19 февр. 2026 г.

Description

You can make this cake without using a sponge cake layer by placing the ice cream layers directly onto a serving dish. You can use walnuts, almonds, hazelnuts, or cashews as the nuts. Instead of strawberries, you can use other berries or fruits such as oranges, peaches, nectarines, or blueberries. I recommend using your favorite chocolate—dark, milk, or even white—as it will make the dessert even more delicious. Below you will learn,

Instructions

  1. 1

    Step 1

    Step 1

    1. Sift the flour and mix it with the baking powder. Beat the room-temperature eggs with sugar and vanilla sugar for 2 minutes until fluffy and pale. Add the flour mixture in two batches, mixing well.

  2. 2

    Step 2

    Step 2

    2. Line the bottom of a removable baking pan with parchment paper and pour in the batter. Bake in a preheated oven at 180 degrees for 10-12 minutes. Leave the sponge cake in the pan for 10 minutes, then cool completely on a wire rack.

  3. 3

    Step 3

    Step 3

    3. Puree the strawberries in a blender, transfer to a saucepan, and bring to a boil over low heat. Simmer for five minutes, add sugar, and cook for another five minutes from the moment it starts boiling. Cool the puree completely by placing the container in cold water.

  4. 4

    Step 4

    Step 4

    4. Line a wet bowl with plastic wrap and place it in the freezer for 15 minutes. Mix the strawberry purée with the ice cream and spread it evenly over the bowl's inner surface. Put the bowl into the freezer for 30–40 minutes.

  5. 5

    Step 5

    Step 5

    5. Melt the dark chocolate in a double boiler. Mix with chopped toasted nuts. Spread evenly onto baking paper and place in the refrigerator for 15 minutes. Once hardened, break into pieces and mix with the ice cream. Using a spoon warmed in hot water, smooth the first layer of ice cream.

  6. 6

    Step 6

    Step 6

    6. Spread the next layer over the sides and place in the freezer for 30 minutes. Cut the strawberries into small cubes and mix with the ice cream. Fill the center of the cake with the mixture, cover the bowl with plastic wrap, and refrigerate for 5–6 hours.

  7. 7

    Step 7

    Step 7

    7. Trim the sponge cake to the diameter of the bowl, place it on the frozen layer, and invert onto a serving plate. Cover the bowl with a towel soaked in hot water and carefully remove the bowl. Smooth out any irregularities with a spoon heated in hot water.

  8. 8

    Step 8

    Step 8

    8. Place the cake in the freezer for 15 minutes. Slice the strawberries and decorate the cake.