3 Layer Ice Cream Cake Recipe
This easy Vanilla Ice Cream Cake recipe has everything that you love, creamy vanilla ice cream on top of a soft vanilla sponge cake & luscious ganache. If you are looking for a showstopper dessert recipe, then you have come to the right place.8
Servings 8 servings
Equipment
- Springform Cake Tin
- Mixing Bowl
- Parchment Paper
- Clingfilm Sheet
- Electric Hand Mixer
- Heat proof Mixing bowl
- Sauce Pan
- Convection Microwave Oven
Ingredients
For Vanilla Sponge Cake Base
- 1 cup All-Purpose Flour With 2 tbsp of it replaced with an equal amount of Cornflour
- 1/2 cup Refined Oil
- 1/3 cup Granulated Sugar
- 1 tsp Baking Powder
- ¼ cup Milk
- 1 tsp Vanilla Extract
- 2 Eggs
For the Dessert
- 2 cups Vanilla Ice Cream Around 500ml
- 200 gms Dark Chocolate compound
- ¼ cup Fresh Cream
- Chopped Pistachios to garnish
Instructions
Bake the Vanilla Sponge Base
- Prepare the cake pan by lining the bottom and the sides with baking parchment paper.
- Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
- Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy.
- Now, add the dry ingredients in three parts, alternating with the milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
- Now, pour the batter in the springform cake tin and bake it at 170c for 30 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
- Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
To Prepare the Ice Cream layer
- In the same springform pan, line the inside with clingfilm sheet.
- Now, line the bottom with the ice cream. Press it to make a layer of it. Gather the ends of the clingfilm sheet and wrap it to cover the ice cream.
- Freeze the ice cream layer for 3-4 hours.
To Prepare the Ganache
- In a heatproof bowl, add the finely chopped dark chocolate compound and fresh cream or heavy cream.
- Put the bowl in Microwave and turn it ON on High Power for 30 seconds. Bring it out and whisk. If you see there are lumps of chocolate in it, then put it back for 15 seconds. Repeat if needed till you get a smooth and luscious ganache.
To Assemble the Dessert
- Place the vanilla sponge cake at the bottom. Trim the top if needed to make it flat
- Take the frozen ice cream layer and place it on the top of the sponge cake.
- Pour the ganache on the top to cover the entire dessert.
- Garnish with chopped pistachio nuts.
- Serve chilled immediately. Or put it in the freezer till you are ready to serve