This cake looks especially cool when you cut in to it because of all of the distinctive and unique layers. When you repeat patterns and alternate colors and textures, you get an awesome looking cake. I like to make my cake taller-than-average for an over-the-top, wow-factor cake. I use a springform pan and then line the sides with a tall strip of acetate so as to extend the height of the pan to make the cake taller.
I always try to make an ice cream layer at least 1.5-inches tall. With other layers, my goal is just to make them tall enough that they create a discernible layer.
The cake in the picture above has brownie layers, vanilla ice cream layers, caramelized banana layers, Oreo crumble layers, and homemade fudge sauce layers.
- I prefer to put a brownie layer (see recipe below) as the base to create a sturdy foundation for building the rest of the cake. (You bake the brownie in a jelly roll pan and then cut out a circle of brownies the same size as the bottom of your pan.) If you want to make multiple brownie layers, be strategic when cutting your circles. Depending on the size of the springform pan you are using for your cake, you can usually get one whole circle and then two halves that can be placed side-by-side in the springform pan to make a whole.
- If using cake for one or more layers, be sure to use a cake with a sturdy crumb that will support the weight of the layers. A pound cake works well, as do mud cakes or cakes that are used for carving/sculpting.
- I use a 9-inch springform pan and an acetate sheet (available at specialty and baking stores) to make the sides taller than they would otherwise be. (Acetate is a food-safe, stiff plastic that comes in rolls and sheets of various sizes). If you wanted a shorter cake, or didn't have acetate on hand, you could just make the cake as tall as the depth of your springform pan.
- It's a good rule of thumb to freeze the cake for 20 minutes after each new layer is added (except for brownie layers, where it's unnecessary to freeze the layer before adding more layers).
- Clear sufficient space in your freezer ahead of time and put a piece of wax paper underneath your springform pan to catch any drips.
- Allow the ice cream to soften on the kitchen counter at room temp before attempting to add as a layer of the cake. You don't want the ice cream to be melted, but you do want to be able to easily manipulate it into a level layer that extends all the way to the edges of the pan. I aim to make my ice cream layers at least 1.5-inches tall, if not taller. And always, always put the springform pan back in the freezer for 30 minutes to an hour to allow the ice cream layer to freeze back up before adding additional layers.
LAYERS
Use in whatever combination strikes your fancy. Make a few layers or make a lot. I like to do a complimentary mix of flavors and textures in distinctive layers, resulting in a pretty presentation.
*Recipe Follows.
- Oreo Crumble*
- Caramelized Bananas*
- Hot Fudge Sauce*
- Caramel Sauce*
- Vanilla Butterscotch Sauce*
- Brownie Layer (thinner and denser than a normal brownie)*
- Blondie Layer (thinner and denser than a normal blondie)*
- Ice Cream (any flavor; don't be afraid to do your own mix-ins)
- Chopped candy bars (like Snickers or Twix)
- Chopped cookies (like Oreos or shortbread; homemade or store-bought)
- Stabilized Whipped Cream* (works best as the top layer)
- Maraschino Cherries (also makes a great decorative topper)
- Fresh berries like cherries, strawberries, raspberries, blueberries
- Ice Cream Sandwiches
- Chocolate Shavings (works best as the top layer)
- Sprinkles
Homemade 'Magic Shell'
For several variations (peanut butter, butterscotch, dark chocolate, etc.) of homemade magic shell topping (that gets poured on the ice cream in liquid form but sets with a hard shell), see my post
HERE.
Oreo Crumble
This makes enough for one 9-inch layer. If you do a very thin layer, you can get two layers out of one batch.
25 Oreo cookies (any flavor; you do not have to remove the filling)
5 tablespoons unsalted butter, melted
Break the cookies up a little with your hands and drop them in the bowl of a food processor. Process until the cookies are fine crumbs. Pour the melted butter over all and process again, in spurts, until the butter is evenly distributed and the crumbs resemble wet sand.
Caramelized Bananas
4 very ripe medium bananas, peeled (the riper the bananas, the more flavorful)
1 cup packed light or dark brown sugar
Combine the bananas and brown sugar in medium skillet and use a fork to smoosh them together into a nearly liquid paste. Put the pan over medium heat and cook, stirring frequently, until the mixture is dark golden brown and slightly reduced, 5 to 7 minutes.
Let cool briefly, then puree in a blender of food processor to make a smooth paste. Use immediately.
Stabilized Whipped Cream
This is whipped cream with gelatin added so that the cream doesn't weep after it's whipped. You can use it to frost your ice cream cake or just use it as a top layer for the cake (piped dollops of cream with maraschino cherries in the center looks great), or, you can put a dollop on the plate you serve a slice of the cake with.
2-1/4 teaspoons powdered unflavored gelatin (from one 1/4-ounce envelope)
1/2 cup sugar
3 cups heavy cream
Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in the cream. Beat to medium peaks.
Chocolate Whipped Cream
3 ounces bittersweet chocolate (52% to 60% cacao), finely chopped (heaping 1/2 cup)
1 cup heavy cream
Put about 2 inches of water in the bottom of a medium saucepan and bring to a simmer over medium-high heat. Put the chocolate in a heatproof nonreactive bowl and set over but not touching the simmering water.
Whisk the chocolate until melted, then whisk in 1/4 cup of the cream. When completely smooth, add the remaining cream in 1/4-cup increments, blending well after each addition
When all the cream is added and the mixture is completely smooth, remove from the heat and refrigerate for 1 to 2 hours.
Remove the bowl from the refrigerator and whisk by hand just until the mixture becomes fluffy. Be careful not to overwhip it, which will result in a stiff, grainy texture. Use immediately.
Stabilized Chocolate Whipped Cream
2 cups heavy whipping cream
1 (3.3-oz) box chocolate instant pudding mix
1/3 cup powdered sugar
In a chilled mixing bowl, whip whipped cream on high until soft peaks form. Add powdered sugar and mix at high speed. Just before you reach stiff peaks, add the chocolate pudding mix. Mix until granules dissolve and cream is of uniform appearance. Scrape down sides of bowl, ensuring mixture hasn't clumped on the bottom. Fold by hand to fully incorporate as needed.
Hot Fudge Sauce
I use this as one or more layers in my cake, but I also warm it up and serve a blob of it underneath a slice of ice cream cake when I plate it.
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons Dutch-processed cocoa powder, measured, then sifted
1/4 cup tapioca syrup or corn syrup
1/2 teaspoon kosher salt
2 ounces bittersweet chocolate (about 60% cacao), finely chopped (1/2 cup)
2 ounces unsweetened chocolate, finely chopped (1/2 cup)
1/2 teaspoon pure vanilla extract
In a medium, nonreactive saucepan, stir together the cream, sugar, cocoa, tapioca or corn syrup, and salt. Put the pan over medium-high heat, bring to a boil, and cook just until the sugar has completely dissolved. Remove from the heat.
Stir in both chocolates and the vanilla until the chocolate is melted and the sauce is completely smooth. (If you have any lumps, use a spatula to gently press and smear them against the bottom of the pan as you stir).
Serve right away or store in an airtight container in the refrigerator. To reward, heat in the microwave at half power for a minute or two.
Caramel Sauce
3/4 cup heavy cream, at room temperature
1 cup sugar
1/4 teaspoon kosher salt
Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan and put the pan over medium-high heat. When the sugar is melted around the edges and start to turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
Continue to add the remaining sugar 2 tablespoons at a time, stirring as needed and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
When the caramel becomes a light amber color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up , so wear oven mitts and be very careful to avoid splatters and steam burns). When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
Stir in the salt and let cool until just warm. (The sauce will stay rippin' hot for quite a while, so resist the urge to lick the spoon.) If not using with a few hours, transfer to a container and refrigerate. Rewarm before using. If using as a layer in an ice cream cake, it works best if it's just warm enough to pour, but not so warm that it melts the layers beneath it.
Vanilla Butterscotch Sauce
1/2 cup heavy cream, at room temperature
1/2 vanilla bean
1/2 cup water
1/4 teaspoon cream of tartar
1-1/2 cups sugar
1/4 cup unsalted butter, cut into 1/2-inch slices
pinch of kosher salt
Set the cream by the stove so it's at hand when you need it.
Split the vanilla bean lengthwise and use the knife to carefully scrape the seeds from the pod. Put the seeds and the split pod in a medium nonreactive saucepan.
Add the water and cream of tartar to the pan and carefully pour the sugar into the center of the bottom of the pan. Do not stir.
Put the pan over medium-high heat. At this point you must watch the sugar constantly because once the caramelization begins the mixture can burn in a matter of moments! Cook without stirring until the sugar begins to brown in spots, 8 to 11 minutes. Gently swirl the pan once to evenly distribute the contents.
When the caramel is a light amber color (just a little darker than honey), about 5 minutes longer, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns).
When the bubbling subsides, gently stir to completely blend the cream into the caramel, scraping the vanilla bean seeds from the sides of the pan back into the sauce. If you have lumps of gardened caramel in your pan, put the pan over low heat and stir until the caramel is melted.
With a fork, carefully remove the vanilla pd from the sauce (it will be very hot!). Add the butter and salt and stir gently to blend. let cool until just warm. If not using within a few hours, transfer to a container and refrigerate. Rewarm before using.
Brownie Layer for Ice Cream Cakes
(Thinner and denser than an average brownie and perfect for freezing)
3/4 cup all-purpose flour
1/4 cup cocoa powder
10 Tbs. (1 1/4 sticks) unsalted butter, cut into
1/2-inch pieces
4 oz. unsweetened chocolate, cut into pieces
1 1/4 cups sugar
1 tsp. salt
3 eggs
2 tsp. vanilla extract
Preheat an oven to 375°F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Over a sheet of waxed paper, sift together the flour and cocoa powder. Set aside.
In a heatproof bowl set over but not touching barely simmering water in a saucepan, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour mixture over the chocolate mixture and stir just until blended.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 8 to 10 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour.
Blondie Layer for Ice Cream Cakes(Thinner and denser than an average blondie and perfect for freezing)
2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room
temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
Preheat an oven to 350°F. Spray a baking sheet with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the long sides of the pan.
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Shape the dough into a rectangle and cover with plastic wrap. Refrigerate until firm, at least 2 hours or up to 2 days.
Using your fingertips or a small rolling pin, evenly press or roll out the dough so it just fits in the prepared pan. Bake until the blondie is golden brown, 13 to 15 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour.
Remove the blondie from the pan by lifting the overhanging edges of the parchment.
. They frost their cakes with whipped cream, which helps to slow down the melting process.
Tender, vanilla-scented chiffon and lush, billowy whipped cream help make this ice cream cake appealing and impressive, but their primary function is insulation. Both components are foams—liquids that trap millions of tiny air bubbles and hold them together in a solid shape—which make great insulators because the bubbles conduct heat poorly. Using chiffon, which is aerated by whipped egg whites, as the ice cream cake’s base layer, buffers the ice cream from the serving platter, and covering the assembled cake with whipped cream insulates the ice cream from all sides like a down jacket so that it stays cold and firm as the frozen ensemble is served.
CAKE
Baked cake isn’t always part of ice cream cake, but there are a few good reasons to include it. First, it insulates the ice cream, significantly slowing melting after the assembled cake leaves the freezer; it also absorbs some of the ice cream’s moisture when it starts to soften, helping the cake stay intact.
Cake also provides contrast—both textural and thermal. Not only does the tender crumb complement the creamy ice cream and chewy fudge, but it feels less cold in your mouth than ice cream does (even when frozen to the same temperature) because cake absorbs less heat from your tongue.
Why Chiffon Cake Works Well
Its fine, even crumb is full of tiny air bubbles that insulate very effectively.
- It’s oil-based and stays softer when frozen compared to cakes made with solid fat like butter.
- Its neutral vanilla profile works with any flavor of ice cream.
- It’s easy to make.
TEMPERING THE ICE CREAM
Start by tempering the ice cream in the refrigerator for 20 minutes or so, where it will soften gradually and evenly. (Do not place it on the counter, since the outer portion will melt quickly and turn icy when frozen). Then apply the fudge sauce and chiffon layer.
BUILD THE CAKE UPSIDE DOWN
Built upside-down in a springform pan, the triple-layer cake is easily released and inverted once frozen.
To incorporate inclusions, plan on 1 cup of the item per 11/2 quarts ice cream. Scoop a quarter of the ice cream into the prepared pan and drizzle or sprinkle with 1/3 cup of the item. Repeat, alternating layers of ice cream and inclusions, then press the ice cream into an even layer. Here are some suggestions and how to prepare them.
Cookies and candy: Chop into ¼” pieces
Cake and brownies: Cut into ½” chunks
Sauces: Chill until cold but still fluid enough to drizzle. Choose sweet sauces like chocolate sauce, caramel sauce, and marshmallow crème/Fluff, the high sugar content of which will keep the sauce from turning icy when frozen.
*Avoid crisp foods like pretzels and potato chips (they’ll absorb water from the ice cream and get soggy) and dense items (regular-size M&M’s, chocolate chunks, etc.) that will be too hard to bite through when frozen.
FROSTING THE ICE CREAM CAKEWhipped cream is ideal for frosting an ice cream cake: It complements the dessert like it does a sundae, and the air it contains makes it a great insulator—like a down jacket for the ice cream. In fact, it's so effective that it even slows melting in a cut slice of the cake.
Applying it is quick and easy with a piping bag and offset spatula. The key is to work quickly so that the whipped cream doesn't freeze before you're ready to smooth it out.
HOW TO SERVE ICE CREAM CAKE
Start preparing the cake for serving about 30 minutes ahead of time.
Temper the cake for 30 minutes in the refrigerator before serving, which will make it easier to slice and nicer to eat.
Microwave the remaining fudge sauce at 50 percent power for a minute or so until it’s fluid. This gets passed separately at the table.
Slice the cake with a sharp chef’s knife, wiping the blade between cuts.
Fudge Sauce1¼ cups (8¾ ounces/248 grams) sugar, divided
7 tablespoons unsalted butter, cut into ½-inch pieces
⅓ cup milk
½ cup (1½ ounces/43 grams) unsweetened cocoa powder
⅓ cup heavy cream
¼ teaspoon table salt
2½ ounces (71 grams)
unsweetened chocolate, chopped fine
1 teaspoon vanilla extract
Chiffon
⅔ cup (2⅔ ounces/76 grams) cake flour
½ teaspoon baking powder
⅛ teaspoon table salt
3 large eggs (1 whole, 2 separated)
3 tablespoons vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
Pinch cream of tartar
½ cup (3½ ounces/99 grams) sugar, divided
Cake
3 pints ice cream
1½ cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
For the fudge sauce
Combine 7 ounces sugar; 7 tablespoons unsalted butter, cut into ½-inch pieces; and ⅓ cup milk in small saucepan. Bring to gentle simmer over medium-low heat and simmer, stirring occasionally, for 3 minutes. Meanwhile, stir 1½ ounces unsweetened cocoa powder ⅓ cup heavy cream, ¼ teaspoon table salt, and remaining 1¾ ounces sugar in bowl until no lumps of cocoa remain. Reduce heat to low and whisk cocoa mixture into sugar-butter mixture in saucepan. Cook, stirring occasionally, until sugar dissolves, about 5 minutes.
Off heat, add 2½ ounces finely chopped unsweetened chocolate and stir until well combined. Stir in 1 teaspoon vanilla extract. Transfer sauce to bowl and let cool completely, about 1¼ hours. (Sauce can be refrigerated for up to 1 week. Let sit at room temperature for at least 1 hour before using.)
For the chiffon
Adjust oven rack to middle position and heat oven to 300 degrees. Lightly grease bottom only of 9-inch springform pan and line bottom with parchment paper. Secure collar to bottom of pan. Whisk 2⅔ ounces cake flour, 3 ounces sugar, ½ teaspoon baking powder, and ⅛ teaspoon table salt in bowl until well combined. Add 1 whole large egg and 2 large yolks, 3 tablespoons vegetable oil, 2 tablespoons water, and 1 teaspoon vanilla extract and whisk until smooth batter forms.
Using hand mixer, whip 2 egg large whites and pinch cream of tartar on medium-low speed in separate bowl until foamy, 30 to 60 seconds. Sprinkle remaining ½ ounce sugar over whites. Increase speed to medium and whip whites until glossy, stiff peaks form, 1 to 2 minutes. Transfer one-third of whites to batter; gently whisk until few streaks of white remain. Using rubber spatula, fold remaining whites into batter.
Transfer batter to prepared pan and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to wire rack and let chiffon cool completely in pan, about 45 minutes.
Run thin knife between chiffon and side of pan; remove side of pan. Invert chiffon onto wire rack and remove parchment. Reinvert chiffon. (Cooled chiffon can be stored in airtight container at room temperature for up to 12 hours or frozen for up to 1 month.)
For the cake
Twenty minutes before assembling cake, place 3 pints ice cream in refrigerator to soften. While ice cream softens, prepare your work station. Lightly grease 9-inch springform pan; line bottom with parchment; line sides with overlapping 3-inch-wide strips of parchment; and place pan in freezer. Measure out ¾ cup fudge sauce and place large spoon, clean dish towel, 12-inch length of plastic wrap, and chiffon nearby.
Working quickly, use large spoon to transfer ice cream to prepared pan. Place sheet of plastic directly over ice cream. Cover plastic with dish towel. Press firmly with your hands to flatten ice cream into even layer. Remove dish towel and plastic. Spread reserved fudge sauce evenly over ice cream. Invert chiffon on top of fudge and gently press chiffon into fudge. Wrap tightly with plastic and freeze for at least 4 hours or up to 1 week.
Freeze serving platter for at least 20 minutes. Whip 1½ cups heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in bowl until stiff peaks form, 3 to 5 minutes. Transfer two-thirds of cream to pastry bag fitted with ½-inch flat petal tip or ½-inch round tip and refrigerate remaining cream. Unwrap cake and remove side of pan. Remove parchment strips. Invert serving platter on top of cake. Invert cake onto platter; remove bottom of pan and parchment.
Working quickly, pipe whipped cream evenly onto sides and top of cake. (It's OK if there are small gaps between bands of whipped cream.) Using offset spatula, smooth whipped cream into even layer. Freeze cake until whipped cream at bottom edge of cake is firm, about 20 minutes (bottom edge will be last place to harden). Transfer remaining whipped cream to pastry bag. Pipe decorative border along top edge of cake. Freeze until cake is completely hardened, at least 1 hour or up to 24 hours.
To serve
Thirty minutes before serving, transfer cake to refrigerator. Microwave remaining fudge sauce at 50 percent power until fluid, about 1 minute, stirring halfway through microwaving. Slice cake, wiping blade between cuts, and serve, passing remaining fudge sauce separately.
To add mix-ins: Working quickly, use large spoon to transfer one quarter of ice cream to prepared pan and sprinkle with half of Oreo crumbs and one third of dulce de leche. Repeat, alternating layers of ice cream and mix-ins.
Decorate with Magic Shell. Pipe whipped cream rosettes around top edge of cake about. Lean 1 Oreo cookie half against each rosette.
To add mix-ins: Working quickly, use large spoon to transfer one quarter of ice cream to prepared pan and drizzle with ⅓ cup lemon curd. Repeat, alternating layers of ice cream and curd.
Decorate with two-toned frosting.
To add mix-ins: Working quickly, use large spoon to transfer one quarter of ice cream to prepared pan and drizzle with ⅓ cup apricot preserves. Repeat, alternating layers of ice cream and preserves.
Decorate with sprinkles. Using ¼-inch round tip, pipe whipped cream beads around top edge of cake and scatter surface with more sprinkles.
