You won't believe how easy it is to make an ice cream cake at home with your favorite cake, ice cream and whipped cream. This recipe is just like the Oreo Blizzard Cakes that everyone will love, not just the kids!
Make your own ice cream cake: ingredients
For the chocolate cake:
300 g Allzweckmehl
400 g granulated sugar
120 g Cocoa powder
1 1/2 teaspoons baking powder
2 Teelöffel Backsoda
1 teaspoon salt
2 large eggs at room temperature
230g buttermilk
230g hot coffee (or hot water)
120g vegetable oil
2 teaspoons vanilla extract
Stabilized whipped cream
450 g whipped cream
80g powdered sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons powder gelatin
2 tablespoons cool water
1 1/2 teaspoons heavy whipping cream
Ganache drops:
170 g dark chocolate
120g whipped cream
For the ice cream layer:
1360g ice cream
Accesories:
Two 20 x 5 cm cake tins
Table scraper
Offset spatula
Piping tip and piping bag (optional)
Instructions for preparation:
For the chocolate cake:
- Preheat the oven to 170ºC and line two 20cm cake tins with cake gum or another preferred baking tin.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda and salt in the bowl of the stand mixer with the whisk. Mix on low speed until well combined, 5 seconds.
- Add eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
- Turn the blender on low, add the hot coffee and blend until just combined.
- Divide the cake batter into the prepared cake pans.
- Bake the cakefor 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10-15 minutes, or until the pan is barely warm to the touch, then turn out onto a cooling rack to cool completely.
- Cut the dome off the top of the cake to make it flat, then wrap it in plastic wrap and place it in the freezer to freeze overnight or for at least 6 hours.
For the ice cream layer:
- Remove the ice cream from the freezer 30 minutes before using to allow it to soften.
- Line the inside of a 20cm cake tin with aluminum foil.
- Distribute the softened ice cream evenly in the cake pan and smooth the surface.
- Place in the freezer overnight or at least 6 hours.
Stabilized whipped cream:
Remember not to make the whipped cream until the layers are frozen andthe cakecan put together.
- Sprinkle the gelatin over the water and leave for 5 minutes.
- Melt the gelatin in the microwave for 5 seconds. If it is not completely melted, another 3 seconds. The gelatine has melted when no unmelted gelatine grains can be seen.
- After dissolving the gelatin, add 1 1/2 teaspoons of cream and stir. If the gelatin is too cold, heat it again until melted (5 seconds).
- In a cold mixing bowl, beat the cream on medium speed for 15 seconds until fluffy.
- Add the powdered sugar and vanilla and beat on medium speed until the peaks are very soft and barely hold their shape.
- Optional: Add a few drops of liquid food coloring to color your whipped cream.
Turn the mixer on low and drizzle in the gelatin. Continue mixing on medium speed until the peaks are firm and hold their shape, but do not over mix so that the whipped cream does not become chunky or turn into butter. Use within 1 hour.
Assembling the ice cream cake:
Before assembling the cake, make sure you have enough space in your freezer!
- Place the first cake layer on your plate. Add a thin layer of whipped cream to the top of your cake. This will fill any gaps or air pockets.
- Add your ice creamlayer, another thin layer of whipped cream and your second cake layer.
- Cover the entire cake with a thin layer of whipped cream to fill any gaps or holes.
Then apply the final layer of whipped cream. Smooth the edges with a scraper or spatula, then smooth the top.
- Make surethe entire cakeback into the freezer while you add the chocolate shavings.
Spread the chocolate chips along the sides of the frosted cake. Add the rest on top and smooth everything out with a spatula. - Using a star nozzle, add a few dollops of whipped cream to the cake and garnish with Oreos.
Serve immediately or freeze. - Remove the cake from the freezer and place it in the refrigerator or let it stand at room temperature for 30 minutes before cutting. Use a knife dipped in hot water before cutting.
Ganache drops:
These ganache drips are very easy to make, but you can also use store-bought hot fondant sauce if you prefer.
- Melt the chocolate in the microwave or over a double boiler for a minute.
- Heat the cream in the microwave or in a saucepan over medium-high heat for 1 minute until steaming (not boiling), then pour over the chocolate.
- Let the mixture stand for 5 minutes, then beat with the whisk until smooth.
- Allow the ganache to cool to 30ºC before usingon your cakesquirt. It's so easy to make this delicious ice cream cake yourself.
