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Amazing Cold Ice Cream Cake

Making layered ice cream cake with natural ingredients like organic butter, whole milk, honey, cream cheese, ice cream and eggs.
Moist Vanilla Sponge Cake

Layered ice cream cake

Ingredients
  • Flour
  • Natural cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Butter
  • Sugar
  • Brown Sugar
  • Eggs
  • Milk
  • Dark chocolate
  • Vanilla Extract
  • Olive oil
  • Cream cheese
Preparation

Dry Ingredients

In a bowl add 190 g of flour through a sieve, 2.5 tbsp of baking powder and 1.5 tsp of salt and whisk, adding 180 g of pure natural sugar/ honey and mix well.

Wet Ingredients

Now pour in 3 eggs with 150 ml warm milk, 50 g of yogurt or sour cream, and 30 ml of olive oil, 50 ml honey, 1 tsp of rose water, 100 g of melted butter, 1 tsp of almond oil/ extract (for white cake) and mix until smooth and ingredients properly incorporated.

  • Next mix the wet & dry ingredients together until everything is smooth and incorporated.

Baking

  • Now pour the batter in a pan and put in a preheated oven at 180o C for around 30 minutes. After that let it cool for about 15 minutes. Create three of these cakes for layering, simply divide the batter into three pans.
  • Next create a layer of desired ice cream on top and in between the sponge cakes and refrigerate.
  • Thereafter, decorate with buttercream frosting as needed.

Vanilla Butter Cream Frosting:

  • In a bowl take 225 g of unsalted butter (room temperature) and mix for a couple of minutes, add 190 g of powdered sugar or honey, 1.5 tsp of salt and a tbsp of organic vanilla extract (15 ml) or natural vanilla bean paste and mix again until smooth. Next add 4 tbsp of heavy cream (60 ml) and mix (if a stiff frosting is required skip the cream).

Italian Silky smooth Buttercream: (silky smooth and less sweet):

  • In a bowl take 5 egg whites, add in a tsp of vinegar and a pinch of natural salt and mix until the texture changes and the mixture foams up, slowly add 50 grams of pure sugar.
  • Next in a pan take 190 g of sugar with 100 ml of water mix and put it on heat, once the temperature reaches 114o C, pour it into the egg whites mixture and mix well.
  • After that bring the mixture to room temperature and gradually add 500 grams of unsalted butter (room temperature) while mixing, until it changes texture and becomes stiff. And add in a tsp of natural vanilla extract. Alternatively melted dark chocolate can be added.

Pure White or Swiss Buttercream:

  • In a bowl take 5 room temperature egg whites, add in a tsp of vinegar and a pinch of natural salt, 225 g of granulated sugar and mix. Then steam cook (72o C) the mixture while mixing, until the mixture becomes silky smooth.
  • Next put it in the mixer and mix until foams up and becomes incorporated.
  • Then add 450 g of pure natural butter gradually while mixing. And mix until mixture becomes smooth.
  • Then add in a tsp of natural vanilla extract.
  • Alternatively melted dark chocolate can be added.

Making a Fondant:

  • Melt some marshmallows and mix in some dark or white chocolate and mix until smooth. And then mix it with some powdered sugar and knead it, then roll it out.
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