Cool off and indulge in our Heavenly Ice Cream Cake, a perfect treat to beat the heat! This delightful dessert layers rich chocolate and smooth vanilla ice cream between soft, homemade sponge cakes. Each bite combines the creamy texture of frozen desserts with airy, cocoa-infused sponge, making it a favorite for all ages. Decorated with whimsical edible butterflies, fruit, and chocolate sprinkles, this cake isn’t just delicious—it’s also a feast for the eyes.
Why You’ll Love This:
- Refreshing and Creamy: Ideal for hot weather, offering a cool, sweet relief with its layers of ice cream.
- Dual Flavors: Enjoy the classic taste combination of chocolate and vanilla in one decadent dessert.
- Elegantly Decorated: Embellished with colorful toppings that make it as beautiful as it is flavorful.
Perfect Occasion: This ice cream cake is fantastic for summer parties, family gatherings, or as a weekend treat. It’s especially great for celebrations or as a fun dessert at barbecues and outdoor events where you want to impress and provide a cooling dessert option.
Decoration Tips:
- Edible Butterflies: Place edible butterflies on top for a playful and enchanting look.
- Fresh Fruit Topping: Arrange slices of fresh strawberries, kiwis, or any seasonal fruit for a refreshing and healthy touch.
- Chocolate Sprinkles: Add a generous amount of chocolate sprinkles for an extra chocolatey crunch.
Ingredients:
- Sponge Cake:
- 7 eggs
- 80g sugar
- 30g cocoa powder
- 30g all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- Chocolate Cream:
- 2 packets instant chocolate ice cream mix
- 200ml heavy cream
- 200ml milk
- Vanilla Cream:
- 2 packets instant vanilla ice cream mix
- 200ml heavy cream
- 200ml milk
- Decorations:
- Edible butterflies
- Fresh fruit
- Chocolate sprinkles
- Prepare the Sponge Cake:
- Beat egg whites until frothy, gradually add sugar, and continue beating until stiff peaks form. Fold in egg yolks, cocoa, flour, baking powder, and salt gently with a spatula. Pour into a large baking tray.
- Bake in a preheated oven at 180°C (356°F) for about 15 minutes. Let cool, then cut out two cake layers (23cm and 20cm diameter).
- Make the Ice Cream Layers:
- For the chocolate cream, whisk together the heavy cream, milk, and chocolate ice cream mix until thick. Repeat with the vanilla ice cream mix for the vanilla cream.
- Assemble the Cake:
- Place the larger sponge layer on a serving plate lined with a ring and acetate film or parchment paper. Spread the chocolate cream over it, top with the smaller sponge layer, and then add the vanilla cream.
- Freeze the cake for about 4 hours.
- Decorate and Serve:
- Once set, remove the ring and decorate with edible butterflies, fresh fruit, and chocolate sprinkles. Serve chilled.
Enjoy this heavenly ice cream cake, a cool and creamy delight that’s sure to be the highlight of your hot weekend!
