Ice Cream Cake

While I was working in Singapore I would often pass by an Ice cream shop selling ice cream cakes. I always thought it was weird and never gave it a try. I now know what I have missed! Ice cream cakes are perfect for summer, especially after a good feast it will go down really well.

I made this cake for my friend’s actual birthday and everyone absolutely loved it including myself. I sneaked in a piece for myself to enjoy the next day. What can I say, pure Evil! 😉

It is super easy making it the perfect summer dessert. I have used vanilla and mango flavors as no other fruit sings the songs of summer to me than mango! Vanilla ice cream and Mango sorbet with some chocolate chips will transform you in a heavenly place altogether. Sigh!

LESSON LEARNT : Sometimes, rather unfortunately I can have a closed mind. Open up!

Meringue Ice Cream Cake

Meringue Ice Cream Cake

Ingredients :

Meringue:
100 g egg whites (2.5-3 eggs)
200 g icing sugar
1/8 tsp cream of tartar (optional)

Chantilly Cream:
250 ml heavy cream, chilled
50 g icing sugar, sifted
1/2 tsp vanilla extract

Vanilla Ice Cream
Mango Sorbet
Sprinkles (optional)
Chocolate Chips (optional)

Instructions :

Meringue:
Preheat the oven at 150°C.Line 2 baking trays with baking paper. Use a piping bag fitted with a plain round nozzle.

Put the egg whites and 30g of icing sugar in a large, clean, grease free bowl and using a hand mixer, beat the egg white at high speed until soft peaks form. Gradually add 70g of icing sugar , a couple of tablespoons at a time, and beat until stiff, glossy peaks form. Gently, fold in the remaining 100g of icing sugar.

Pipe two 7-inch(18cm) discs in a spiral shape, center out on the baking sheet. You could also use a spatula.
Bake in the preheated oven for 8 minutes. Reduce the temperature to 90 C and bake for another 2 hours.

Turn off the oven and leave the meringues inside the oven to cool completely. This can take about an hour or more.

Chantilly Cream:
Place all the ingredients in a mixing bowl and whisk until stiff peaks form. Chill until ready to use.

Assembling the Cake:
Place a cake ring on one meringue, remove the excess. Repeat with the second meringue.
Place a meringue disc on the cake board. Place the cake ring over it. Cover the meringue with Vanilla ice cream.
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Dust with some sprinkles for a fun look.
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Freeze for 30 minutes.
Spread a layer of mango sorbet on top. Sprinkle over some chocolate chips.
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Place the second meringue disc on the sorbet and press it down gently. Freeze for 30 minutes.
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Cover the cake with chantilly cream and smooth with the help of a spatula. Freeze for 2 hours. Decorate as you please.
Freeze again until 30 minutes before serving.

Bon Apetit

Bon Apetit

Note : You can crush up some oreos, cookies or chocolate wafers instead of using meringue for a no bake, fuss free ice cream cake.

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23 thoughts on “Ice Cream Cake

  1. What an awesome idea Radhika – I’ve done the usual ice cream cakes but the addition of the meringue is such a lovely idea! really takes it up a notch!

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  2. Yum! I bet this is so delicious and refreshing! I am curious..the meringue cake part, does it freeze rock hard? I’m guessing no? I really want to give ice cream cakes a try… 🙂

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    • You must definitely try this Bonnie! As u said it’s quite refreshing and required minimum effort to make..hehe and everyone loves it. Nopes, to the contrary it is crunchy, chewy just as it should be cutting effortlessly through the ice cream. 🙂

      Like

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