Cherry Ice Cream Cake

New to the world of ice Cream Cakes I’ve created this one, which has been simpler and more fun of what I ever thought. The Baking part of it, the sponge is a super easy foaming sponge, without fat. The Ice Cream part it’s a mixture of ice cream, cream cheese and cake crumbs. I also added as much natural cherries as I could!

You can use any fruit you love, anything that inspires you, a different color or flavor combination. This cake is a must! it’s all you’ll need to melt the cold heart of an ice cream lover. It’s delicate and not too sweet, just a pretty refreshing thing

1 Big Bowl
1 Wooden Spoon
1 Electric Hand Mixer
1 Oven
1 Freezer
1 Serrated Knive
1 7 ” Baking Mold with removable bottom
Parchment Paper
Plastic Wrap

4 medium fresh eggs at room temp
1/2 Cup Granulated Sugar
1 Dash Sea Salt
1 Teaspoon Baking Powder
3/4 Cup AP Flour
1 Tablespoon Vanilla Extract
1 Tablespoon Butter to grease the mold
30 Sweet/Black Cherries, pitted
6 Tablespoons Cream Cheese
1 Pint Cherry Ice Cream
Cocoa Dust

-Preheat oven to 370 F/ 180C
-Prepare the mold, grease with butter and dust with flour, cover the bottom with parchment paper and set aside
-Using your hand mixer, beat in medium speed the eggs and sugar together until they have increased 4 times in volume
-Add the vanilla extract
-By hand, and using a wooden spoon incorporate all the powders (AP Flour, Salt, Baking Powder) little by little making the shape of an 8
-Dust 10-15 Cherries in AP Flour and add them to the cake delicately
-Pour on your mold and bake until is golden and puffed and inserted pin comes out dry
-Cool in a cooling rack, then with a serrated knife cut the cake leaving 2 inches or less (this you’ll use as the bottom) place back in the mold
-Take a part of the cake remnants your cut out (a handful) and mix it in a bowl with the cream cheese and the ice cream (soften a bit), add some fresh cherry halves
– You should obtain a creamy mixture, pour over the bottom of the cake you have reserved in the mold
-Cover with Plastic wrap and refrigerate in the freezer for 6-7 hours
-Take the cake off the mold, dust with Cocoa Powder and place Cherries on Top

*You can have this cake ready 5 days in advance, before serving, let it out for 10-20 minutes and then slice!



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