Ice cream cake is a festive alternative to regular baking. Meringue, biscuit, fruit, crispy pieces (popcorn, chocolate, nuts) - together with ice cream, all this creates a harmony of tastes. Sour, sweet, soft and crunchy layers can be supplemented with original additives, surprise pieces.

Chocolate ice cream cake

 

Structure:

  • purchased sponge cake - 1;
  • small stick biscuits - 0.3 kg;
  • fat cream - 0.6 l;
  • dark chocolate - 85 g;
  • yolks - 6;
  • milk - 0.25 l;
  • sugar - 0.2 kg;
  • brandy - 35 g (2 tablespoons);
  • vanilla - at the tip of a tsp;
  • bitter chocolate chips - 85 g (4 tbsp);
  • Cocoa - 65 g (3 tablespoons).

Stages of preparation:

  1. Milk is boiled with vanilla.
  2. Sugar is dissolved in yolks with a mixer, brought to a strong foam.
  3. Warm milk is introduced into the yolk mass, put on fire, whipped during a gentle boil, until the mass becomes dense, like a cream.
  4. Put dishes with cream in cold water, stir.
  5. Brandy and the cooled cream are stirred, left in the freezer.
  6. Slices of chocolate are placed in a water bath to melt.
  7. Whip the cream.
  8. Chocolate is introduced into 0.5 cream.
  9. Half a portion of ice cream (cream) is mixed with cream and chocolate.
  10. The second half of the ice cream is mixed with “clean” cream.
  11. Collect the cake: cut across the cookie spread on a biscuit, cover with light ice cream, leave in the refrigerator (from 2 hours).
  12. Pour the light layer with dark ice cream, put in the refrigerator (from 2 hours).
  13. Garnish with a mixture of cocoa and chocolate chips.

Cake made from homemade ice cream cream with wet biscuits has a rich creamy caramel flavor, which is complemented by the bitterness of dark chocolate.

Festive ice cream dessert with berries

Structure:

  • purchased (light) ice cream - 0.6 kg;
  • cherry (frozen / fresh) - 3 tbsp;
  • any bright (not very acidic) berries (raspberries, blueberries) - 3 tablespoons;
  • purchased biscuit pastries (without fillers) - 3 tablespoons;
  • thin store tubes (with cream) - 6;
  • sugar - 2.5 tbsp;
  • cognac - 55 ml.

Stages of preparation:

  1. Ice cream in a bowl is left to soften in the room.
  2. The berries are kneaded with sugar, warmed at a low temperature, stirring for 7 minutes.
  3. Cognac is introduced into the berries, boiled.
  4. The biscuit is thinly cut.
  5. Build a dessert: at the bottom - 2 tbsp. ice cream, then - biscuit and berries (with syrup). Repeat layers 3-4 times.
  6. Cream, biscuit “sand” is used as a decoration.

Ice cream cake with berries is a quick option for a homemade puff dessert with fruits and a purchased treat. Ice cream is the basis of taste, so you should take care of its high quality, naturalness.

Step-by-step recipe from Julia Vysotskaya

Structure:

  • store ice cream (with vanilla, without additives) - 1 kg;
  • chocolate ice cream - 0.6 kg;
  • sour cream (from 30%) - 0.4 l (you can have thick yogurt);
  • currant jam - 0.1 kg;
  • Oreo cookies - 18-20 pcs.;
  • hazelnut chocolate - 120 g;
  • popcorn (caramel) - a small package (or to your taste).

Stages of making DIY ice cream cake:

  1. The deep form is covered (at the bottom) with a layer of chocolate ice cream.
  2. Cookies, individual crunchy “grains” of popcorn are immersed in it.
  3. Put 1 "cake" in the freezer.
  4. The rest of the ice cream is slightly whipped with sour cream (yogurt).
  5. 0.5 portion of ice cream with sour cream is left clean (you can enhance the taste of vanilla).
  6. Jam is added to 0.5 sour cream and ice cream, beautiful stains are made with a spoon (without mixing until smooth).
  7. Frozen 1 cake is poured with “pure” ice cream, frozen for 15 minutes.
  8. Popcorn is spread on two-layer ice cream, pieces of chocolate are pressed.
  9. Pour two layers of the third - vanilla-berry (with stains).
  10. They put the product in the freezer, take it out, sprinkle with popcorn.
  11. Wrap the product with a food whip, close it in the freezer.

In 25 minutes everything will be ready. All tastes, different textures (creamy, crispy) of the cake complement each other. The colorfulness and surprise pieces inside the product will appeal to children.

Mousse Ice Cream Cake

Structure:

  • butter (soft) - 3 tbsp;
  • short pastry (without additives) - 0.2 kg;
  • cream (fat content - from 30%) - 0.6 l;
  • ice cream - 0.35 l;
  • icing sugar - 75 g (4 tbsp);
  • water - 4 tbsp .;
  • gelatin - 12 g.

Stages of preparation:

  1. The cookies ground in sand, knead warm butter (as dough).
  2. The culinary ring is coated with a layer of "dough".
  3. Korzh freeze for 25 minutes.
  4. The gelatin is left to swell in water, then they melt it in a water bath.
  5. From cream and powder make a dense cream (mixer).
  6. Soft ice cream, gelatin, 0.5 servings of cream (whipped) are gently mixed (do not whisk).
  7. “Korzh” is covered with ice cream mousse.
  8. The product is frozen for 2 hours.
  9. The cake is “painted” with cream on top (it is possible with dyes).

This is an open basket cake filled with ice cream with cream. Shortbread dough goes well with airy mousse.

Tasty recipe:ice cream at home

Strawberry enjoyment

 

Structure:

  • strawberries (necessarily juicy, sweet berries) - 0.6 kg;
  • cream (from 34%) - 0.5 l;
  • sugar - 165 g;
  • yolks - 4.

Stages of preparation:

  1. Strawberries are ground in mashed potatoes (with 2/3 of sugar) in a blender.
  2. 1/5 puree set aside.
  3. The yolks, the remaining sugar, are whipped during heating in a water bath. While the mass cools, they continue to whisk it quickly.
  4. Cold cream is adjusted with a mixer to the consistency of a dense cream.
  5. 4/5 strawberry puree, yolks, cream are mixed.
  6. 0.5 of the resulting cream is distributed in a cake pan (on cling film).
  7. Cream is frozen for 25 minutes.
  8. The remaining strawberry puree is greased with a frozen layer, frozen for 20 minutes.
  9. The remaining 0.5 cream is laid on top of the workpiece.
  10. The assembled product is frozen for 5 hours.
  11. Take out the cake, immersing the form in boiling water (for several seconds).
  12. A pair of strawberries is distributed (in the form of decorations) on the cake, and painted with cream.

The saturation of the taste of the cake depends on the quality of the berries. The taste of berry ice cream is emphasized by a surprise layer of pure berry puree.

With pineapple and cream

 

Structure:

  • ripe juicy pineapples (medium) - 2 pcs.;
  • sugar - 0.2 kg;
  • egg whites - 3 pcs.;
  • cream (from 33%) - 0.75 l;
  • dark chocolate - 160 g.

Stages of preparation:

  1. The pineapple pulp (without a hard core) is cut into cubes.
  2. Let boil 1 liter. water.
  3. Pieces of pineapple are poured into a slotted spoon (in portions) and kept in boiling water for 30 seconds.
  4. ¼ pineapples are left in pieces, the rest is ground in mashed potatoes with a blender.
  5. From a third of the cream (cold) whip the cream.
  6. Proteins, sugar are adjusted to the texture of the cream, mixed with cream.
  7. Pineapple puree, whipped cream with proteins, slightly add pineapple pieces.
  8. The mass is frozen overnight under a cling film.
  9. Rub the chocolate.
  10. The rest of the cream is put on the fire, stirring, grated chocolate is introduced.
  11. Chocolate in hot cream is completely dissolved by stirring.
  12. Cool in the room, put in the refrigerator for the night.
  13. After a night, whip the chocolate cream.
  14. The cake form is heated for several seconds in boiling water, the cake is taken out.
  15. The cake is covered with chocolate cream, frozen for 4 hours.

The basis of the taste of this cake is juicy pineapples. Creamy chocolate complements pineapple ice cream well.

Sponge cake with ice cream

 

The composition of the test:

  • sugar, flour - 1 stack each. and 4 tbsp .;
  • eggs - 6;
  • vanilla - at the tip of a tablespoon

Syrup (impregnation):

  • water, sugar - 1 glass each.
  • lemon juice - 2.5 tbsp

To lubricate the cake:

  • apricot jam (thick) - 5 tbsp.

Cream:

  • dry ice cream - 1 sachet;
  • sour cream - 0.4 l;
  • sugar - 100 g.

Decoration:

  • chocolate chips, coconut.

Stages of preparation:

  1. Beat sugar with eggs in a strong foam (4 min.).
  2. Put the oven at 160 ℃ to warm up.
  3. Next, beat the mass, introducing a little flour (choose a nozzle for the test).
  4. The mass is baked for 40 minutes, removed from the mold.
  5. 0.5 sugar (for syrup) is melted in a saucepan, stirring.
  6. Turn on a minimum fire, slowly introduce water into the caramel (stir).
  7. The remaining sugar is added to the caramel liquid, boiled for 15 minutes, lemon juice is added.
  8. The syrup is left to cool.
  9. The finished cut biscuit is soaked in syrup, covered with apricot jam.
  10. Whip cream from sour cream with sugar, add dry ice cream, whip for 5 minutes.
  11. Put 0.5 cream-ice cream on jam, cover with cake.
  12. Cover the cake with the remainder of the ice cream, a mixture of chocolate and coconut flakes.
  13. Put the product for impregnation in the cold for 5 hours.

Layers of wet biscuit, ice cream, jam with sourness complement each other. This cake with a layer of air ice cream and jam is served with juice, iced tea.

Homemade ice cream cake is suitable for children's and adult parties. Such multilayer desserts in frozen form hold their shape well, but also in soft form it is an excellent delicacy.

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