Ice Cream Cake
User Reviews
5
Ice Cream Cake
Description
The Ice Cream Cake recipe builds a layered frozen dessert starting with a vegan chocolate loaf cake baked in a greased loaf pan. After baking and cooling, the cake is reversed from its pan to create a flat base. The pan is prepared again and lined with parchment, and the cake is placed back inside, then frozen. Softened pints of pistachio gelato, salted caramel ice cream, and raspberry sorbet are each spread as layers over the cake, freezing for several hours between each addition to set well.
The finished cake has contrasting textures of moist vegan chocolate cake and the creamy, smooth frozen layers of diverse flavors — nutty pistachio, sweet caramel, and tart raspberry. Fresh raspberries add a final touch of fruitiness and a fresh burst to the ensemble.
This cake is served frozen, making it a refreshing dessert. The three types of ice cream and sorbet provide a range of taste and texture, ideal for those seeking both rich and fruity notes in one treat.
Using commercial gelatos and sorbets as listed provides specific flavors and quality, but other brands could be substituted as desired. The multiple freezing steps ensure each layer is firm before applying the next. This layered technique requires careful time management to achieve the solid structure essential for slicing.
Ingredients
- ½ vegan chocolate cake recipe
- 1 pint pistachio gelato
- 1 pint salted caramel ice cream
- 1 pint raspberry sorbet
- 6 ounces raspberries fresh
Instructions
- Preheat the oven to 350°F and grease a 9x5” loaf pan.
- Prepare the cake batter according to the directions in this post. Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely. Run a knife around the edges of the pan and flip the pan over (bang it onto your work surface) to remove the cake from the pan. If desired, use a sharp serrated knife to slice off the domed part of the cake to create a flat surface for the next layer. Wash and dry the loaf pan, lightly grease it, and line the bottom and sides with parchment paper. Place the cake back into the pan. Freeze for at least 3 hours.
- When ready to add the first ice cream layer, allow the pint of ice cream to soften, then scoop into a bowl and stir until it’s evenly spreadable. Pour the softened ice cream onto the cake and use a spatula to smooth it. Freeze for 4 hours. Repeat with the remaining 2 ice cream layers, freezing 4 hours between each layer. Top the final layer with the raspberries and freeze overnight.
- When ready to serve, let the cake sit at room temperature for 5 minutes, then flip it over and bang it out onto a large baking sheet. Use a second baking sheet to flip the cake right side up. Slice and serve right away or freeze.
Notes
- The original recipe used Talenti Pistachio Gelato, 365 Brand Salted Caramel ice cream, and Talenti Raspberry Sorbet; similar flavors and brands can be chosen based on availability.
- Be sure to thoroughly freeze each ice cream or sorbet layer before adding the next to maintain clean, distinct layers.
- For ease of serving, allow the cake to soften slightly at room temperature before slicing.
User Reviews
Overall Rating
5
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