Ice cream cake is an excellent sweet treat on the festive table. Especially if this delicacy is beautifully designed and complemented with a variety of components. Having done it in advance, then at any time you can surprise unexpected guests with such a magnificent dessert. In addition, the treat is stored for quite some time, and preparing ice cream cake at home is extremely easy.
Description
Such a dessert can be multi-layered, so that its appearance is simply gorgeous. The basis, usually, is a biscuit, chopped cookies with butter, as well as nut or waffle cakes. In principle, many different products are suitable for this purpose. Any homemade ice cream cake consists of standard components: a base, the coldest goodies and all kinds of fillers.
You can combine the various ingredients at your own discretion. And you can use the classic combinations and ready-made recipes for ice cream cake with a photo.
Chocolate Dessert Ingredients
Such an ice cream cake includes three main components: soft cake, directly chilled product and ganache - icing based on cream and chocolate. To make such a luxurious treat you will need:
- 70 g of flour;
- 20 g of cocoa powder;
- a third of a teaspoon of baking powder;
- 130 g of sugar;
- 80 g of refined vegetable oil;
- 2 eggs;
- vanillin;
- a pinch of salt;
- 50 g of dark chocolate.
Based on these products, you can prepare a biscuit for the future cake. And to make the ice cream itself you will need:
- half a liter of cream;
- as much fat milk;
- 10 egg yolks;
- a glass of sugar.
From such a quantity of ingredients you get a kilogram of ice cream. Separately stock up on glaze products:
- 2 grams of chocolate bar;
- 100 ml of heavy cream.
You can supplement your culinary work with a variety of sweets: for example, nuts, coconut, fruits or whipped cream. True, it is best to do this before serving the dessert directly.
Ice Cream Cake Recipe
So, the preparation of the whole dessert begins with its base - biscuit. Break the chocolate into small pieces and melt using a microwave or water bath. After that, set it aside so that the product cools slightly.
At this time, mix the dry ingredients: cocoa powder, baking powder, vanillin, flour and sugar in a separate container. In a deep bowl, beat the eggs with vegetable oil. If you work with a whisk, the processing time should take about 5 minutes. But if you use a mixer, a minute is enough.
Add the resulting lush mass to the dry ingredients, send melted chocolate here as well. Knead the dough until smooth. The mass should be thick, sticky and fragrant. The dough should be allowed to “rest” for half an hour, meanwhile turn on the oven, and at the same time prepare a baking sheet, covering its bottom and sides with foil.
Making biscuit
After the set time, transfer the dough to the surface, evenly distributing it. Bake a biscuit for 20 minutes at a temperature of 180 degrees. Readiness of the cake, as usual, check with a toothpick or wooden stick.
After cooking, do not rush to remove the biscuit from the pan, in just a few minutes its edges themselves will move away from the foil, and it will be much more convenient to get it. First, the cake should cool to room temperature, and after that it should be sent to the refrigerator. The cooler the biscuit will be at the time the ice cream cake is formed, the more accurate and more beautiful the whole dessert will be. That is why all the components of this dessert must be prepared in advance.
Making homemade ice cream
Now you can start preparing the main component. To do this, first crush the egg yolks with sugar until a clear white color is obtained, bring the milk to a boil at this time. Then enter it with a thin stream into the mass.
Then put the mixture on a slow fire and wait until it thickens. The mass must be absolutely homogeneous. Remove it from the stove and cool first at room temperature, and then in the refrigerator.
In the meantime, the cooked cream will cool, whip the chilled cream to a lush, light consistency. Keep in mind that they must be handled with extreme care so as not to overdo it. Otherwise, instead of a lush mass, you risk getting a consistency of butter, which is absolutely not suitable for making a cake. Then add the cooled milk mixture to the cream and mix well. On this process can be considered completed.
Place the prepared ice cream in the freezer. The first few hours, the mixture must be periodically stirred with a spoon to avoid the occurrence of unpleasant ice crystals. Ice cream should stand in the freezer for at least 5-6 hours. And it's best to leave the mixture all night. Of course, for the preparation of dessert, it is advisable to make ice cream in advance.
Glaze
The last thing you should do is ganache for decorating a chocolate ice cream cake. Please note that your goal is a rather thick, but not hard glaze, which can easily cover the dessert. The proportions of chocolate and cream in this case should be clear 2 to 1. You can change the volume of products used depending on the size of your cake. But the proportions should remain unchanged.
In a small saucepan, heat the cream until air bubbles form, but you do not need to boil them. Place the broken chocolate into pieces in a hot product. Stir and heat the mixture until the tile is completely dissolved. In this case, the mixture itself should acquire a smooth, uniform consistency. Allow the icing to cool slightly.
Cake making
After all the components of the cake are prepared and cooled, you can begin to assemble the dessert. For this, it is necessary to arm yourself with a suitable shape, the bottom and edges of which should be covered with plastic wrap. Cut a few pieces of the same shape and size from the biscuit. However, if you are not enough for one layer, you can make it from scraps of cake. As a result, you should get three pieces.
About half an hour before assembling the cake, ice cream must be removed from the freezer so that it softens, but does not completely melt. So working with him will be much more convenient. Put the biscuit and ice cream in the mold one by one, then send it to freeze again. It will take a couple of hours.
Decoration
Then take out the cake again and grease its entire surface with the prepared glaze. Try to do this as quickly as possible so that the ice cream does not have time to melt. If you get quite a lot of ganache, you can apply it in several layers, freezing each of them for 15 minutes. If your frosting suddenly thickens, melt it either in the microwave or in a water bath.
The formed cake must be kept in the freezer for several hours. You can decorate your culinary masterpiece as you like: coconut, grated chocolate, pieces of fruit, berries or chopped nuts. A beautifully decorated dessert will help you with a photo of an ice cream cake.