June 23, 2019

Celebrate with an ice-cream cake

Ice-cream cake

The longer you stay away, the harder it is to come back. That has been the case for me with blogging. Once it became infrequent, the time used for blogging was filled up with other kid activities and as a consequence, it became harder to find time for blogging.

Visiting my blog last week, I came across nice messages left by readers about recipes they had tried. It inspired me. And when a friend wants a recipe, you know that you have to write it down. So here I am writing the recipe for an ice-cream cake I recently tried for a little girl's piano recital.

There are 4 main layers when it comes to a ice-cream cake.

1. The base layer - it can be a cookie layer or a ice-cream layer

2. The ice-cream layers - you can choose your favorite flavors, colors, this is really fun. Have at least two, but you can make it as high as you want.

3. The crunchy layer - this is the secret no-one will tell you about. Between two ice-cream layers, it's important to have a crunchy layer. It can be cookies like oreo, graham cracker or even nuts.

4. The topping layer- This has whipped cream and any kind of topping you want - cherries, sprinkles or anything else.

Another tip before we begin... make sure all the layers are made in the same cake tin. It will get the cake ready easier.

Ingredients and Method:

1. Base Layer: There are many cake recipes on my blog, so I am just going to link to a few here.

1. Confetti cake: http://ahaar.blogspot.com/2018/11/confetti-cake.html

2. Cardamom and almond cake: http://ahaar.blogspot.com/2013/09/cardamom-and-almond-flour-cake.html

3. Orange and Lemon cake: http://ahaar.blogspot.com/2014/02/orange-and-lemon-birthday-cake-for-4th.html

2. Ice-cream layers: This is the hard part, choosing the flavors of ice-cream for the cake. For mine, I went with the classic - a layer of vanilla and and a layer of chocolate ice-cream.

Since I don't have a ice-cream maker, I decided to make the vanilla ice-cream using the freeze and stir method and bought the chocolate ice-cream. Make the ice-cream layers at least overnight so it freezes well.

Making ice-cream with freeze and stir
  • 1 1/4 cups cold whole milk
  • 2 cups cold heavy cream
  • 3/4 cup granulated sugar
  • 1 tbspoon vanilla extract 
  • pinch of salt  
Take a stainless steel baking dish and put it in the freezer for at least 30 minutes before you have to use it. Mix all the ingredients in a blender and put it in the cold dish and freeze it for an hour. Then, take it out, mix it and put it back in the freezer.
Then take it out again for repeat a couple more times. This reduces the ice formation in the ice-cream. 
Once the ice-cream is done, take the same cake pan in which you make the cake and put a layer of cling wrap leaving edges out. Then add ice-cream on top of that, smooth with a spatula and freeze overnight.
Do the same with any other ice-cream layer. For the chocolate layer, I semi-melted the ice-cream, put it on top of cling wrap in a cake pan, smoothed it and froze over night.
Tip: putting a cling wrap under the ice-cream helps take it out without breaking it. 
3. Crunchy layer: For the crunchy layer, I used graham crackers. Break them coarsely and keep it. Use right before you are ready to take it.
4. The top layer: For the top layer, I used whipped cream and sprinkles. Your can also use jellies, fresh fruits and nuts.
Making whipped cream 
  • 1 pack of heavy cream 
  • 1 tspoon  vanilla extract
  • 1/2 cup powdered sugar
 Mix all the ingredients till soft peaks form. 
Ice-cream cake
When you are ready to assemble, put the cake, 1st layer of ice-cream, crunchy layer, second layer of ice-cream and then cover it whipped cream.
Keep it frozen till about 20 minutes before you have to serve. If it is really humid and hot, 10 minutes should do it.


  1. happy to know ice-cream cake

    Maggi receipes

  2. Ice Cream cake pic is looking delish. Will the cake layer not get hard after freezing 20 minutes?


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