Eggless Chocolate Ice Cream Cake Recipe
The Chocolate Ice Cream Cake is an irresistible, indulgent dessert that blends the richness of a soft lemon pound cake, smooth chocolate or vanilla ice cream, decadent chocolate ganache, and a touch of freshness from whipped cream and cherries. Perfect for all seasons, this cake is a showstopper at any gathering or celebration. Whether you’re hosting a summer barbecue or a cozy winter dinner, this dessert promises to impress with its delicious layers and elegant presentation.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon Pound Cake | 1 Cake |
| Chocolate Ice Cream | 1-1/4 liter (alternatively, Vanilla Ice Cream) |
| Chocolate Ganache | 1 Recipe |
| Chocolate Shavings | As Needed |
| Heavy Whipping Cream | For Garnish |
| Fresh Cherries | For Garnish |
Preparation Time: 20 minutes
Cook Time: 100 minutes
Total Time: Approximately 120 minutes
Instructions
-
Preheat and Prepare:
Preheat your oven to 180°C (350°F). Grease a square or round springform pan with butter and lightly dust it with flour to prevent sticking. Set it aside. -
Make the Pound Cake:
Follow the instructions provided in the linked recipe for an old-fashioned yellow pound cake. Once your cake batter is ready, pour it into the prepared pan and bake it in the preheated oven until it turns golden and a toothpick inserted comes out clean. Baking time typically takes about 60 to 80 minutes, depending on your oven and pan size. -
Cool the Cake:
Once the cake is baked, remove it from the oven and let it cool completely. This step is crucial for achieving clean slices and layering the ice cream without it melting. Allow the cake to cool for 2 to 4 hours at room temperature. -
Slice the Cake:
After the cake has cooled, carefully remove the springform pan’s side panel. Slice the cake horizontally into two equal halves. Place the bottom half back into the springform pan, ensuring it fits snugly on the base. Set the top half of the cake aside for later. -
Layer with Ice Cream:
Take a generous block of either chocolate or vanilla ice cream, depending on your preference. Slice it into thick pieces and spread it evenly over the bottom layer of the cake. Use the back of a spoon to smooth out the ice cream, making sure it covers the entire surface evenly. -
Assemble the Cake:
Once the ice cream layer is smooth, place the top half of the cake back on top of the ice cream. Press down lightly to ensure the layers adhere together. -
Apply the Ganache:
Next, spread a thick layer of chocolate ganache over the top and sides of the cake. This will add a rich, glossy finish to your cake. For extra texture and flavor, sprinkle the top of the ganache with grated chocolate shavings. -
Freeze the Cake:
Carefully transfer the cake into the freezer. Allow it to freeze for at least 10 to 12 hours, ensuring it sets properly and the layers firm up. -
Serve:
Once the cake has completely set, remove it from the freezer. You can cut it into the desired shape, or use dessert cutters for a fun and festive presentation. Top the cake with a dollop of whipped cream and fresh cherries for an elegant touch.This cake is perfect for special occasions and will definitely be a hit at your next party!
Serving Suggestion:
For an indulgent meal, serve the Chocolate Ice Cream Cake as the perfect dessert after a hearty main course like Creamy Stuffed Chicken with Pepper Cilantro Sauce and a side of Grilled Vegetables for a well-rounded and satisfying Sunday meal. The combination of flavors and textures is guaranteed to leave everyone asking for seconds.
Tips:
- If you’re in a rush, you can prepare the lemon pound cake a day ahead and keep it wrapped tightly in plastic wrap to prevent it from drying out.
- Experiment with different ice cream flavors or add layers of fruit, nuts, or candy for added texture and flavor.
- For a more festive touch, drizzle some caramel sauce over the top before serving.
Enjoy your Chocolate Ice Cream Cake – a delightful treat that brings smiles with every bite!
