![]() For even stripes, slice off the top of the chocolate cake. This step is totally optional, but it makes for a super-cute ice cream cake.Removing it from the pan gives you a chance to wash and dry the pan and properly line it with parchment paper, which will help you remove the entire cake from the pan (in one piece!) later on. Why? It’s much easier to get the chocolate cake layer out of the pan on its own, before it’s attached to three layers of ice cream. Even though you bake the chocolate cake layer and assemble the ice cream cake in the same pan, you need to remove the chocolate cake layer from the pan after you bake it. Remove the chocolate cake layer from the pan after baking.…and then decorate it with fresh raspberries.įreeze the entire cake overnight. It’ll be ready to slice and serve the next day! Freeze for another 4 hours.įinally, add the raspberry layer. Smooth the top with a spatula… Then, pour the softened ice cream over the pistachio layer. Transfer it to a bowl and stir until it has an even, creamy consistency. Just like with the pistachio gelato, allow the salted caramel ice cream to soften at room temp. When the pistachio layer is frozen, add the caramel layer. Pour it over the frozen cake, and use a spatula to spread it into an even layer. Pour the pint into a mixing bowl and stir until it has an even consistency. Allow the pistachio gelato to soften at room temperature until it becomes spreadable, checking its texture every few minutes. Place the cake back in the bottom of the pan. Wash and dry the pan and line it with parchment paper. When the cake is cool, run a knife around its edges and invert the pan to release the cake. Bake a half recipe of this vegan chocolate cake in a 9×5-inch loaf pan. You can find the complete recipe with measurements below, but for now, here’s a quick overview of how you’ll make it:įirst, bake the chocolate cake. This ice cream cake has four layers: a raspberry layer, a salted caramel layer, a pistachio layer, and a chocolate cake base. I can’t think of a better treat for a hot summer day. It’s made with store-bought ice cream, so it’s really easy to put together, and it’s cool, creamy, and refreshing. I love its vibrant stripes and the variety of flavors: some tart, some sweet, some salty, nutty, or chocolatey. To me, this ice cream cake recipe does just that. I loved the idea of an ice cream cake that was more colorful and more whimsical – one that captured the essence of summer. I’ll admit that the combination is delicious, but when I started working on this ice cream cake recipe, I wanted to do something different. It has layers of chocolate and vanilla ice cream, cookie crumbles, and hot fudge, with swooshes of whipped cream frosting decorating the outside. Until I started making this ice cream cake recipe, every slice of ice cream cake I’d ever eaten was the same. It’s the start of a long summer weekend – what better way to celebrate than with a homemade ice cream cake?! ![]()
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