We celebrated our anniversary recently and this Ice cream cake was the highlight of the party with everyone wanting triple serves and one guest actually wanting to lick the platter clean!(Believe me I am not joking)
This dessert features layers of delicious cake alternating between layers of different kinds of Ice cream in a wow combination which is too addictive for words!You can change the flavours of ice cream according to your preference.If you want a faster bargain buy your favourite ice cream and sponge cake and make this for a super quick dessert.I wanted the flavours to look homemade so got plain vanilla ice cream and my choice of flavourings and colours.
You can make plain vanilla ice cream at home if you want something more substantial!
Preparation Time : 3 hours
Chilling Time : 24 hours
Makes : 8 – 10 slices
For the Cake :
1 cup all purpose flour
1 cup soft butter/oil
1 1/2 cups powdered sugar
1 tsp Vanilla essence
1 tsp baking powder
Ice cream :
2.25 litre Vanilla Ice cream (store-bought/homemade)
You can use 3 ice cream bricks of 750ml available in stores
Ice cream Ingredients :
For the Tutti Frutti Ice Cream :
1 cup Tutti Frutti
(For Homemade Tutti Frutti check the link here)
1 tsp ice cream essence (optional)
1 tsp Orange food colour (optional)
For the Kesar Pista Ice cream :
1 tsp Saffron strands soaked in 1 tbsp warm milk
1 tsp green food colour(optional)
2 tbsp crushed Pistachio nuts
Other Ingredients :
2 tbsp Caramel syrup
2 tbsp crushed cashews
2 tbsp milk
4 – 5 Maraschino Cherries/preserved red Keronda
Bake the cake :
Preheat oven to 160°C.Prepare a 7 inch square or 6 inch round cake pan.
Mix butter/oil and sugar in a bowl and beat till creamy.Add eggs beating well after each addition.Add vanilla essence and mix well.Sift in flour and baking powder and fold well till combined.Spoon into the prepared cake pan and bake for 20 – 25 minutes till well risen and golden brown and a toothpick inserted in the cake comes out clean.Cool to room temperature and slice into squares.Use immediately or store in an airtight container for a maximum of 3 days in the summer season.
The delicious cake..:
Prepare the Ice Cream :
Divide the ice cream equally into three separate bowls and allow it to melt.Keep one bowl plain for vanilla ice cream.In one bowl mix the Tutti Frutti,ice cream essence and Orange food colour.In the last bowl add soaked saffron strands, green food colour and crushed Pistachio nuts.Mix well.
Layer the Ice cream cake :
Slit the cake cubes from the middle to make 2 neat squares.Take a loaf pan and arrange 6 – 8 of the slit squares on the base.Sprinkle 1 tbsp milk on top and press with a spoon to make the slices merge with each other.Pour the Tutti Frutti ice cream over this and cover with clingfilm.Let it set in the freezer for 1 hour or till the ice cream firms up.
Repeat the cake layer on top of the Tutti Frutti Ice cream and then pour the plain vanilla ice cream on top.Smooth the top and cover with clingfilm and freeze till set.
Repeat the last layer of cake soaked with milk and finish with the Kesar Pista Ice cream.Again cover with clingfilm and freeze till set.
Serve the Ice cream cake :
Run a knife around the edges of the Ice cream cake and leave it out for 5 – 10 minutes.(In cold regions you may need to put it out for a longer duration).
Take it on to a serving platter.It demoulds easily.Serve topped with Caramel syrup and Maraschino Cherries/preserved red Kerondas.