Ice cream cake
Ice cream cake delicious, easy and so tasty recipe. We all scream for ice cream « cakes »! They are spectacular make-ahead desserts and can be as simple or as fancy as you please.
Whatever you choose, they will appeal to adults and kids alike and are a delightful way to celebrate a birthday or end a dinner party.
Summertime means hot afternoons spent in the pool or trying to escape the heat. This Red Fruit Ice Cream Cake is a refreshingly cold treat that will cool you right down. No baking required for this ice cream cake, so you can leave the oven off.
Ingredients for 10 people
- 2 Jars of sorbets in jars (blackcurrant, blueberries, raspberries)
Almond and Walnut Meringues
- 500 g Liquid cream with 30% fat
- 10Spoon of icing sugar
- 70 g Raspberries
- 35 g Powdered sugar
Preparation steps for Ice cream cake
Prepare the almond and walnut meringues
Prepare the whipped cream:
Pour the liquid cream into a bowl and set aside 5 minutes in the freezer. Whip the cream with the icing sugar with an electric whisk at medium speed. When it is soft and light, the cream is ready.
The assembly of the cake:
First assembly of the dessert: use a metal frame 20 cm x 12 cm x 8 cm high. Place it on a baking sheet lined with parchment paper. Place a first layer of crushed meringue at the bottom of the frame.
Once the sorbet has a good texture, cover the meringue with a first layer of beet-blackcurrant sorbet 3 cm thick. Level the surface using a spatula. Sprinkle with the crushed meringue again. Reserve in the freezer. Repeat with the second sorbet. Then finish the last layer with the whipped cream up to the height of the frame. Smooth out the cream. using a spatula. Return the filled frame to the freezer.
In the meantime, prepare the coulis. In a saucepan, just bring the raspberries with the sugar to a boil. Reserve until completely cooled. Take the dessert out of the freezer. Cover the surface with raspberry coulis to a thickness of 2. 3 mm. Freeze 24 hours.
Second assembly: take the entremets out of the freezer and dismantle the frame. Start the 4 edges of the frozen dessert Using a large kitchen knife (22 cm blade) to clearly show the layers of color. This dessert can be stored in the freezer at -20 ° C. About 15 minutes before tasting, take the dessert out of the freezer and let it warm up to –10 ° C in the refrigerator.
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