How to make Ice cream Cake without an ice cream machine
User Reviews
5
How to make Ice cream Cake without an ice cream machine
Description
The cake base is composed of self-raising flour, dark Dutch cocoa powder, caster sugar, and crushed plain biscuits, all combined and pressed into a cake tin before baking to form a lightly puffed foundation with a crunchy texture. After cooling, the ice cream layer is prepared by whipping condensed milk, thickened cream, and vanilla bean until thick and fluffy, then poured atop the base and frozen overnight to set firmly.
A dark chocolate glaze is made by gently heating cream and melting chopped dark chocolate into it until smooth, then poured over the frozen cake and allowed to set slightly. The cake can be decorated with fresh strawberries, raspberries, or chocolate candies as desired. The resulting dessert is creamy, cold, and chocolatey with contrasting textures from the biscuit base and smooth glaze.
This recipe avoids the need for an ice cream machine by using whipped cream and condensed milk to replicate a soft ice cream consistency that freezes well. It is best removed from the freezer shortly before serving to soften slightly for easier slicing.
Ingredients
- 150 gm self-raising flour or gluten free flour 1 cup
- 4 Tablespoons cocoa powder dark Dutch cocoa
- 70 gm caster sugar 1/3 cup
- 150 gm butter melted
- 100 gm Biscuits ( Marie granita, or any sweet plain biscuit will do-or rice cookies
Ice Cream
- 395 ml condensed milk 1 tin
- 600 ml cream thickened or pure
- 1/2 vanilla bean
Glaze
- 150 ml cream
- 100 gm dark chocolate 70% is perfect
Instructions
- set the Oven 170C
- For the base, put the all the dry ingredients into a food processor and combine till fine. Add the melted butter.
- Press this into the base of the cake tin. For a thinner base don't use all of the base. Bake this for 15 minutes or until it looks a little bit puffy.Cool in the fridge.
- To make the ice cream, put the condensed milk, vanilla and cream into the bowl of a mixer and beat till thick and fluffy. The mixture will hold peaks.
- Pour the cream into the cake tin and freeze over night or until you are ready.
- To glaze, heat the cream till hot, cool a little then add the well chopped chocolate and stir till dissolved.
- Run a knife around the cake and de-mould. Pour the chocolate glaze over the ice cream cake and spread with a smooth pallet knife. Let it set a little before quickly decorating. You can refreeze the cake with the glaze if you prefer.
- Decorate with strawberries, raspberries or chocolate lollies what ever you like
User Reviews
Overall Rating
5
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