Did you know that cake in its oldest forms were merely bread alternatives? I’m not sure how I would’ve felt if I wanted cheesecake and received a plate of bread instead. Luckily, cakes have evolved and taken on innumerable variations for several millennia, spawning new levels of decadence. From chiffon cakes to flourless chocolate cakes, bundt cakes to mooncakes, and angel food cakes to ice cream cakes, I think we can all agree cake has come a long way from its bread-y beginnings. With so many options, the risk of becoming a serial self-indulger is real.
But there’s no shame in the cake game. If it’s good and delicious, why not treat yourself? One of my favourite treats is ice cream, and I also happen to love cake. So naturally, I’m a fan of ice cream cakes. But if you’re an ice cream snob like I am, if you might have probably noticed that ice cream cakes that are on the market are rarely made of good ice cream. This makes you wonder, how hard is it to make it yourself? The answer is, not hard at all!
How to make an easy ice cream cake at home.
First, you’ll want to make sure you get some of your favourite good-quality ice cream. At SPUD, we sell a wide range of ice cream products that will ensure your ice cream cake is the better than any of the store-bought stuff. You can also make easy no-churn ice creams to build your ice cream cake. Once you have your favourite ice cream flavours and ingredients, all it takes is some patience to allow things to set in between steps. You’ll also need a springform pan in order to form a nice mould.
Coffee Almond Crunch Ice Cream Cake
2 cups vanilla ice cream
4 cups coffee ice cream
1/2 cup roasted almonds
1 cup chocolate chip cookies crushed
2 cups heavy whipping cream
1/2 tsp vanilla extract
2 Tbsp agave syrup
How to prepare:
- Place a sheet of parchment paper on a baking sheet, and place a springform pan ring on top (without the bottom part).
- Allow the coffee ice cream to sit for a couple minutes and whip it to a softer consistency, but make sure it’s still frozen and not milky.
- Spread the coffee ice cream all up the sides of the springform ring at least 1 cm in thickness. Spread it around the bottom to at least 2 cm in thickness.
- Lay out the crushed cookies and half of the chopped almonds over the bottom ice cream later and gently press in. Place the sheet into the freezer and allow it to set for at least 4 hours.
- Take the vanilla ice cream and allow it to sit for a couple minutes before whipping it into a softer consistency.
- Spread it over the cookie and almond ice cream layer and smooth it out. Cover with a layer of parchment paper. Place in the freezer and allow it to sit for at least 4 hours.
- Take off the parchment paper. And with a plate sizable enough to fit the springform pan ring, flip the ice cream cake over so that the coffee layer is now on the top. Peel off the parchment paper and gently unmould the springform.
- Place the ice cream cake back into the freezer as you prepare the whipped cream.
- Whip the cream with agave syrup and vanilla extract until it forms peaks. Take a spatula and spread it evenly all over the cake, making it as smooth as possible. Sprinkle on the remaining half of the almonds as decoration. At this point, you can add any decorative treats you like, such as sprinkles, marshmallows, chocolate glaze, etc.
- Place the ice cream back into the freezer for at least 4 hours before serving, ensuring that it is completely frozen.
Ice cream cakes take a long time due to the refreezing, but it’s actually less work than making a traditional baked cake. And ice cream makes everyone happy! Let us know if you’ve made ice cream cakes at home, and how you did it!
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