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How to make Ice cream Cake without an ice cream machine
5 from 15 votes

How to make Ice cream Cake without an ice cream machine

This ice cream cake recipe creates a no-machine frozen dessert with a biscuit and cocoa base topped by a whipped, condensed milk and vanilla bean ice cream layer, finished with a smooth dark chocolate glaze. The cake offers creamy, cold texture layered over a slightly crunchy base ideal for homemade frozen treats.

Course: Dessert, Others

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

    Cup of Yum
  1. set the Oven 170C
  2. For the base, put the all the dry ingredients into a food processor and combine till fine. Add the melted butter.
  3. 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.
  4. 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.
  5. Pour the cream into the cake tin and freeze over night or until you are ready.
  6. To glaze, heat the cream till hot, cool a little then add the well chopped chocolate and stir till dissolved.
  7. 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.
  8. Decorate with strawberries, raspberries or chocolate lollies what ever you like