Chocolate and Vanilla Ice Cream Cake
This decadent ice cream cake is the perfect treat for any celebration, offering a rich combination of creamy chocolate and vanilla ice cream layers, complemented by crunchy biscuit and chocolate layers. It’s a showstopper dessert that will impress your guests. The cake requires some patience but is well worth the wait, combining smooth and velvety textures with a delicious balance of flavors.
Category: Desserts
Serves: 10
Preparation Time: 30 minutes
Freezing Time: 4 hours
Ingredients:
| Ingredient | Amount |
|---|---|
| Digestive biscuits | 100g |
| Butter | 50g |
| Dark chocolate | 40g |
| Whole milk | 500ml |
| Fresh liquid cream | 150g |
| Sugar | 160g |
| Egg yolks | 6 |
| Glucose syrup | 15g |
| Unsweetened cocoa powder | 50g |
| Carob flour | 5g |
| Whole milk (for vanilla layer) | 600ml |
| Fresh liquid cream (for vanilla layer) | 250ml |
| Vanilla pod | 1 |
| Sugar (for vanilla layer) | 250g |
| Carob flour (for vanilla layer) | 5g |
| Dark chocolate (for decoration) | 150g |
| Fresh liquid cream (for chocolate layer) | 150ml |
| Dark chocolate (for additional layers) | To taste |
Instructions:
Step 1: Prepare the Chocolate Ice Cream
- In a saucepan, combine 500ml of whole milk, 150g of fresh cream, and 15g of glucose syrup. Whisk the mixture to combine.
- Sift the 50g of cocoa powder into the milk mixture and whisk until fully incorporated.
- Gradually add the hot milk and cream mixture to the cocoa mixture, stirring continuously.
- Transfer the mixture back into the saucepan and cook, stirring constantly, until the temperature reaches 85°C. This will help thicken the base for the ice cream.
- Once the desired temperature is reached, remove from the heat and let it cool.
- Chill the chocolate base in the fridge for at least 2 hours before using it in the cake.
Step 2: Prepare the Vanilla Ice Cream
- In a separate saucepan, pour 600ml of whole milk and 250ml of fresh cream. Add 250g of sugar and 5g of carob flour to the milk mixture.
- Split the vanilla pod in half and scrape the seeds into the milk mixture. Add the pod as well for extra flavor.
- Heat the mixture over low heat, stirring with a whisk, until it nearly reaches boiling point (85°C). Do not allow it to boil.
- Remove from the heat and allow the mixture to cool. Once it reaches room temperature, transfer it to the fridge to chill.
Step 3: Prepare the Chocolate Slabs
- Melt the 40g of dark chocolate using a double boiler or microwave.
- Pour the melted chocolate into a flat, lined tray, ensuring it is spread evenly to a thickness of about 7mm.
- Place the tray in the freezer to harden for at least 30 minutes.
Step 4: Prepare the Biscuit Base
- Crush the digestive biscuits into fine crumbs using a food processor.
- Melt 150g of dark chocolate in a double boiler or microwave.
- Combine the crushed biscuits and melted chocolate in a mixing bowl. Stir until the mixture is well-combined.
- Spread the mixture evenly over the bottom of a cake tin, pressing it down to form a solid base.
Step 5: Assemble the Ice Cream Cake
- Once both the chocolate and vanilla ice creams have cooled and thickened, churn the chocolate ice cream in your ice cream maker.
- While the chocolate ice cream is churning, remove the chocolate slabs from the freezer and cut them to fit the size of the cake pan.
- Once the chocolate ice cream is ready, spoon a layer of it into the cake tin over the biscuit base. Smooth it out with a spatula.
- Add a layer of chocolate slab over the ice cream.
- Follow with a layer of vanilla ice cream. Repeat the layers until all the ice cream is used up.
- Top with another chocolate slab and cover the cake with plastic wrap. Return it to the freezer and freeze for at least 4 hours.
Step 6: Final Touches
- Just before serving, melt additional dark chocolate and drizzle it over the top of the cake for an extra touch of decadence.
- If desired, chop up a piece of dark chocolate and scatter the chunks over the top of the cake for a decorative finish.
Step 7: Serve
- Allow the cake to sit at room temperature for 20 minutes before serving to ensure it’s easy to slice.
- Serve and enjoy your luxurious chocolate and vanilla ice cream cake!
Tips:
- If you don’t have an ice cream maker, you can also freeze the ice cream mixture in a shallow tray, stirring it every 30 minutes to break up the ice crystals.
- To add extra flavor to the chocolate layers, you can mix in a little bit of espresso powder or a splash of vanilla extract.
- For a fun twist, feel free to layer in some crushed nuts, fruit, or a swirl of caramel sauce.
This Chocolate and Vanilla Ice Cream Cake is the perfect balance of textures and flavors. With its rich, creamy ice cream layers and crunchy biscuit base, it’s a showstopping dessert that’s sure to become a favorite for any occasion!
