How to make ice cream cake/Eggless ice cream cake recipe/Homemade ice cream pound cake recipe
Updated: Dec 30, 2020
Okay let me describe this delicious treat!! Layers of vanilla sponge cake sandwiched between homemade salted caramel ice cream, chocolate ice cream, and vanilla ice cream, topped with your favorite chocolate pieces!! How does that sound! 😋 Don't deprive yourself of this deliciousness!!
Yield: 8-10 servings
Cane sugar... 1/4 cup
Salt... 1/4 tsp
Heavy cream... 1/2 cup
Semi sweet chocolate... 1/4 cup
Heavy cream... 1/4 cup
Heavy whipping cream...2 cups
Sweetened Condensed milk... 1 can ~400 ml
Pieces of any chocolate like Snickers... 1/2 cup
All purpose flour... 1.5 cups or 24 tbsp.
Sugar... 1 cup
Oil... 1/2 cup or 8 tbsp.
Salt... 1/4 tsp.
Milk... 1 cup
White vinegar... 1 tbsp.
Baking powder... 1 tsp.
Baking soda... 1 tsp.
Vanilla extract... 1 tsp.
Quick buttermilk for the cake
Add vinegar into the milk and mix thoroughly
Keep it aside for five minutes
Pour oil in a big bowl
Add sugar and combine well
Add vanilla extract, salt and mix well
The milk should be slightly curdled by now
Add baking soda to the buttermilk and mix well.The buttermilk will immediately turn frothy
Add this into the batter bowl
Whisk thoroughly till all the sugar dissolves
Sift flour and baking powder into the bowl
Gently fold the flour into the wet ingredients
Whisk briefly to get rid of any lumps, don’t over whisk
Smooth batter done!
Baking the cake
Line the 9 x 5” loaf pan with parchment paper
Add in the cake batter
Gently tap the pan and swirl around a chopstick to get rid of air bubbles
Ready to bake!
If you’re using an oven bake it at 350°F for 45 minutes
Line a pan with a layer of salt
Place a perforated metal plate on it
Set the heat on low and let it preheat for five minutes
When the pan feels warm put the cake pan in
Place the lid on and let it bake for 40 minutes
Make sure the heat is low
The cake is done when the sides turn slightly dark
A toothpick should come out clean when pricked in the center of the cake
Let the cake cool down completely
Making 3 flavors of ice cream
Caramel sauce for the salted caramel ice cream
Add 1/4 cup of cane sugar to a heavy bottom pan (preferably deep pan)
Set the heat to low and let the sugar melt for 3 minutes (It is very important that the heat is set to low if not the sugar can burn)
Once the sugar starts to melt, turn off the heat and stir well, so the rest of the sugar melts
Once the sugar has melted stir in lukewarm heavy cream little by little. (The caramel my crystallize a little but will melt as you keep stirring)
Once all the caramel crystals have dissolved, stir in 1 teaspoon of butter. Butter makes the sauce velvety smooth!
Add 1/4 teaspoon of salt. (Sea salt gives the best taste).
Add heavy cream to the chocolate morsels
Melt the chocolate in the microwave (for approximately 20 seconds)
Stir till all the chocolate melts and mixes evenly with the heavy cream
Whip the heavy cream on medium speed till soft peaks form (whip for approximately two minutes)
Add one can of condensed milk
Whip for another minute till stiff peaks form
Divide the cream into three parts for the three flavors of ice cream
Add half of the salted caramel sauce to one of the cream bowls and fold it into the cream
Add half of the chocolate sauce to another whipped cream bowl and fold it in. If you want your ice cream to be more chocolaty, add 1 tablespoon of cocoa powder and mix that in.
If the caramel sauce and the chocolate sauce is too thick to pour, heat it in the microwave for five seconds
To the last bowl add one and a half teaspoons of vanilla essence and mix
Keep all the bowls refrigerated
Building the cake
De-mold the cake and cut 3 equal layers with a leveler or a serrated knife
Line the same cake pan with a long cling wrap
Add the first layer of sponge cake and then add in the salted caramel ice cream
Drizzle the rest of the caramel sauce on the ice cream
Add the next layer of sponge cake and then add the chocolate ice cream. Drizzle the rest of the chocolate sauce
Add the last layer of sponge cake followed by the vanilla ice cream
Top it with bits of your favorite chocolate. I used a chocolate macadamia caramel chocolate
Let this freeze for 8 to 12 hours
Pull out the cling wrap to take the cake out
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