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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The Best Chewy Chocolate chip cookies ever!

 

I am currently living in Wroclaw,Poland and have had a hard time finding chocolate chips. So, I would bake my cookies sans chips or with chocolate pieces. One sunny Saturday morning, my hubby and I went for grocery shopping at Hala targowa, a fresh produce marketplace in Wroclaw.

MarketPlace

MarketPlace

While we were strolling along the many stalls,we discovered a cute little stall in a nook run by a young and friendly Polish girl who was selling candies and some cake decorating ingredients.
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Being me, I always like to scout for different things that I can incorporate in my baking.As i began gazing at the different colors of edible glitter, my eyes fell upon a box of chocolate chips.I was ecstatic and yes,you guessed it right.I had to make chocolate chip cookies right away!

Chocolate Chip Cookies

Chocolate Chip Cookies

In this recipe I have used butter straight from the refrigerator and microwaved for 15-20 seconds to get the chill off it.This means you do not need to chill the dough.Chill for about 20-30 minutes if the dough is very soft.

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Makes about 12-14 cookies

Ingredients:

113 g butter
55 g caster sugar
100 g light brown sugar
1 egg
1 tsp pure vanilla extract
150 g all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
100 g semi sweet chocolate chips

Instructions:

Preheat the oven to 190°C/Gas 5.Line two baking sheets with baking paper.

Remove the butter from the fridge and microwave for about 20 seconds.

In a bowl sift together all the dry ingredients except sugar.

In another bowl, beat the butter until smooth and creamy.Add the white and brown sugar and beat until light and fluffy.Beat in the egg and vanilla extract until incorporated.

Add the dry ingredients to the egg mixture and beat until incorporated.

Add in the chocolate chips and mix through.

Chocolate Chips

Chocolate Chips

Refrigerate the dough for 15 minutes.

For the cookies,use an ice cream scoop and arrange on the baking tray leaving enough space for the cookies to spread.

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Bake for 9-10 minutes or until the edges are golden brown in color.

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Just out of the oven!

Just out of the oven!

Cool completely on wire rack.

Cool before serving

Cool before serving

Chocolate Chip Cookies

Chocolate Chip Cookies

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The chocolate chip cookies were crisp at the edges and chewy at the center,just as I like it.They were perfect and can satisfy your cravings for a chewy yummy chocolate chip cookie anytime.

Chewy Chocolate Chip Cookie

Chewy Chocolate Chip Cookie

Bon apetit!