Chilled Watermelon Ice Cream Cake
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 240g |
| Butter | 160g |
| Fresh Mint | to taste |
| Cream Cheese (spreadable) | 450g |
| Heavy Cream (liquid) | 300g |
| Greek Yogurt | 150g |
| Powdered Sugar | 50g |
| Gelatin Sheets | 14g |
| Chocolate Chips | 50g |
| Watermelon | 2kg |
| Cornstarch (cornflour) | 35g |
| Sugar | 25g |
| Ground Cinnamon | 1 tsp |
Instructions
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Begin by preparing the base of the chilled watermelon cake. Line the bottom and sides of a 24cm springform pan with parchment paper, ensuring a neat and secure fit.
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Melt the butter in the microwave or on the stovetop. While itβs melting, place the digestive biscuits into a food processor. Pulse until the biscuits are broken down into a fine, sandy texture.
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Transfer the crushed biscuits to a bowl, then pour in the melted butter. Stir well with a spoon until the mixture is well combined and slightly sticky.
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Press the biscuit and butter mixture into the base of the prepared pan, using the back of the spoon to even out the surface. Set aside to firm up in the fridge while you prepare the filling.
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For the cream layer, take the gelatin sheets and soak them in cold water for about 10 minutes. Meanwhile, let the other ingredients sit at room temperature.
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Pour the heavy cream into a mixing bowl. Using an electric mixer, whip the cream on medium-high speed while slowly adding in the powdered sugar. Once it starts to thicken, increase the speed until soft peaks form. Set aside.
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Gently heat the Greek yogurt in a saucepan over low heat, being careful not to bring it to a boil. Once the yogurt is warm, drain the gelatin sheets, and dissolve them into the yogurt, stirring well.
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Add the softened cream cheese to a large mixing bowl and stir it with a spatula until smooth. Gradually mix in the yogurt and gelatin mixture, followed by the whipped cream. Stir gently to incorporate the whipped cream without deflating it.
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Fold in the chocolate chips, reserving a few for decoration. Transfer this creamy mixture into the prepared springform pan, smoothing the top with a spatula. Set the pan in the fridge and allow it to chill for at least 1 hour, or until it begins to set.
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While the cake is setting, prepare the watermelon jelly (gelo di mellone). Cut the watermelon into slices and remove the rind. Strain the flesh through a fine sieve or cheesecloth into a bowl, aiming to extract around 500g of fresh juice.
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Pour the watermelon juice into a saucepan. Add the ground cinnamon and, while stirring with a whisk, slowly add the cornstarch and sugar. Stir constantly to avoid lumps.
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Place the saucepan on medium heat, whisking the mixture continuously until it thickens to a custard-like consistency. Once thickened, remove from the heat and allow it to cool, stirring occasionally to prevent a skin from forming.
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Once the watermelon jelly has cooled to room temperature (this should take about an hour of chilling), pour it over the chilled cream layer in the pan. Smooth the top with a spatula for an even finish.
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Let the cake chill in the fridge for at least 4 hours or overnight to fully set. When ready to serve, carefully remove the cake from the pan, peeling off the parchment paper.
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Decorate the cake by placing fresh mint leaves around the edges, resembling the watermelon rind. For an extra touch, sprinkle the remaining chocolate chips on top.
Serving Tips
This chilled watermelon ice cream cake is best served very cold, so be sure to let it set properly before serving. Its refreshing taste and smooth textures make it a perfect summer dessert. Enjoy!
