Ice Cream Cake Batter

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Lemon ricotta dessert cake

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 125g butter, at room temperature, chopped
  • 155g (3/4 cup) caster sugar
  • 1 lemon, rind finely grated
  • 250g fresh ricotta (see note)
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 60ml (1/4 cup) fresh lemon juice
  • 100g (1/4 cup) lemon curd, plus extra to serve
  • Pure icing sugar, to dust
  • Vanilla ice cream, to serve

Method

  • Step 1
    Preheat oven to 170C/150C fan forced. Grease and line the base of a 20cm springform cake pan with baking paper.
  • Step 2
    Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. Add the ricotta and beat until just combined. Add the eggs, one at a time, beating well after each addition.
  • Step 3
    Use a large metal spoon to fold the flour into the mixture. Stir in the lemon juice. Transfer mixture to the prepared pan and dollop with lemon curd. Use a flat bladed knife to swirl the lemon curd into the batter. Gently tap the pan on the bench to settle the batter. Bake for 45 minutes or until the cake springs back when lightly touched (see note).
  • Step 4
    Cool the cake in the pan for 10 minutes, then release the side of the pan. Cut the cake into wedges and serve warm, drizzled with extra curd and topped with ice cream.

Iced VoVo-inspired ice-cream cake

Image Source: taste.com.au

Ingredients

  • 6 eggs
  • 400g caster sugar
  • 2 teaspoon vanilla bean paste
  • 4 cups (400g) almond meal
  • 1 cup (90g) desiccated coconut
  • 1/2 teaspoon baking powder
  • 1.5 litre vanilla or coconut gelato
  • 1 titanium-strength gelatine leaf
  • 500g raspberry jam
  • 1.5 litre strawberry gelato or raspberry gelato
  • 3 cups (750g) mascarpone
  • 1 cup (50g) coconut flakes

Method

  • Step 1
    Preheat oven to 160C. Grease and line base and sides of a 22cm square cake pan with baking paper. Using a stand mixer fitted with the whisk attachment, whisk eggs and sugar for 10 minutes or until thick and pale. Add vanilla bean paste and whisk to combine. Fold through almond meal, desiccated coconut and baking powder. Pour batter into prepared pan and bake for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan, then remove from pan and chill for 1 hour. Cut in half horizontally.
  • Step 2
    Grease and line the same cake pan with two long sheets of baking paper, leaving plenty overhanging. Return one half cake to pan to form the base of the ice cream cake. Spread vanilla gelato evenly over the top, then top with remaining half cake. Freeze until needed.
  • Step 3
    Soak the gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place jam in a saucepan over medium heat and stir until melted and warm. Squeeze excess water from gelatine, then stir into jam until melted and combined. Remove from heat and cool slightly, then spread over cake. Freeze for 30 minutes to firm up, then spread strawberry gelato over cake. Freeze overnight until firm and set.
  • Step 4
    Top cake with mascarpone and coconut flakes. Cut into slices to serve.

Ice cream cake

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 11/2 teaspoons vanilla extract
  • 500g peeled rockmelon, roughly chopped
  • 125g punnet raspberries
  • 1/2 cup (110g) caster sugar

Sponge cake (see Note 1)

  • 2 eggs
  • 1/3 cup (75g) sugar
  • 1/4 cup (60ml) milk
  • 30g unsalted butter
  • 2/3 cup (100g) self-raising flour
  • 1 1/2 tablespoons cornflour
  • 1/2 teaspoon cream of tartar
  • Mint leaves, to serve
  • Summer fruits, to serve
  • Honeycomb, to serve

Method

  • Step 1
    To make sponge cake: Preheat the oven to 180°C and grease and line a 20cm x 30cm lamington pan with baking paper.
  • Step 2
    Beat the eggs with electric beaters for 5 minutes or until thick and pale. Gradually add the sugar, beating constantly, until dissolved. Set aside.
  • Step 3
    Combine the milk and butter in a saucepan over low heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.
  • Step 4
    Sift the flours and cream of tartar into a bowl. Fold half the flour mixture into the egg mixture, then fold in the milk mixture. Fold in the remaining flour mixture, then pour the batter into the prepared pan. Bake for 10-12 minutes until lightly golden and firm to the touch.
  • Step 5
    Cool the sponge cake in the pan for 5 minutes, then invert on a wire rack and allow to cool completely.
  • Step 6
    Lightly grease a 26cm x 12cm x 8cm terrine or loaf pan and line it with baking paper, allowing plenty to overhang the sides of the pan.
  • Step 7
    Place the thickened cream in a bowl and beat with electric beaters until soft peaks form. Slowly add the condensed milk and beat for a further 1 minute until thickened and well combined. Place half the mixture in a bowl and stir in the vanilla extract. Divide the remaining cream mixture between 2 bowls, then cover and refrigerate until required.
  • Step 8
    Carefully pour half the vanilla mixture into the lined terrine, then place the terrine in the freezer for 1 1/2-2 hours until the vanilla ice cream is almost firm. Cover and chill the remaining vanilla mixture until required.
  • Step 9
    Whiz rockmelon in a blender until smooth. Pass through a sieve, pressing down on the solids to extract as much juice as possible. Discard the solids, then stir rockmelon juice into 1 bowl of remaining cream mixture. Remove terrine from freezer, then pour the rockmelon mixture over the vanilla layer. Return to the freezer for a further 1 1/2-2 hours until the rockmelon ice cream is almost firm.
  • Step 10
    Whiz the raspberries, caster sugar and 1/4 cup (60ml) hot water in a blender until a smooth puree. Pass through a sieve, pressing down on the solids to extract as much juice as possible. Discard solids, then fold raspberry puree into the bowl of remaining cream mixture until well combined. Remove the terrine from the freezer, then pour the raspberry mixture over the rockmelon layer. Return terrine to the freezer for a further 1 1/2-2 hours until the raspberry layer is almost firm.
  • Step 11
    Remove the terrine from the freezer and pour the remaining vanilla mixture over the raspberry layer. Return the terrine to the freezer for a further 30 minutes or until the vanilla layer is just starting to firm up.
  • Step 12
    Remove the terrine from the freezer. Cut the sponge cake to fit exactly over the top of the ice cream layers. Place on top of the vanilla layer, gently pressing down. Cover with overhanging paper and return to the freezer for a further 3-4 hours or overnight until completely firm.
  • Step 13
    When almost ready to serve, transfer the terrine to the refrigerator for 15 minutes to allow the ice cream to soften slightly.
  • Step 14
    Once softened, pull on the overhanging baking paper to loosen the ice cream cake, then invert onto a platter and remove the baking paper. Cut into slices and divide among serving plates. Garnish with mint leaves, summer fruits and crushed honeycomb, then serve.

'Spaghetti and meatballs' ice-cream cake

Image credit: Andrew Young – taste.com.au

Ingredients

  • 440g packet golden buttercake cake mix (with icing sachet)
  • 1.5 litres vanilla ice-cream
  • 250g punnet strawberries, hulled
  • 1 litre chocolate chip ice-cream, softened
  • 2 x 138g packets LCMs Split Stix Chocolatey
  • 1/4 teaspoon green sprinkles
  • 1/2 cup strawberry flavoured topping
  • 60g white chocolate, finely grated

Chocolate bowl

  • 1/2 teaspoon vegetable oil
  • 450g NESTLÉ BAKERS CHOICE Dark Choc Melts

Cream cheese icing

  • 250g cream cheese, softened
  • 180g butter, softened
  • 6 1/2 cups icing sugar mixture (see Notes)
  • 2 tablespoons milk
  • Lemon yellow gel food colouring

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 4cm-deep, 8cm x 25cm bar cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on 2 long sides.
  • Step 2
    Reserve icing sachet from cake mix. Prepare cake following packet directions. Pour enough batter into prepared pan to come 3/4 of the way up side of pan (discard remaining batter). Bake for 25 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
  • Step 3
    Meanwhile, make Chocolate Bowl: Grease a 2-litre (8-cup-capacity) heatproof glass bowl or pudding basin with oil. Freeze bowl for 10 minutes or until cold. Place melts in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 2 to 3 minutes or until melted. Pour chocolate into cold bowl, swirling to completely coat, until bowl is evenly coated and chocolate stops moving. Freeze for 10 minutes or until chocolate is completely set.
  • Step 4
    Carefully remove chocolate bowl in 1 piece (see Notes). Line the heatproof bowl or basin with plastic wrap, extending plastic 5cm above bowl. Return chocolate bowl to the lined bowl.
  • Step 5
    Place vanilla ice-cream in a bowl. Set aside for 10 minutes or until softened (ice-cream should not be melted).
  • Step 6
    Meanwhile, process 1/2 the strawberries until smooth. Strain puree over a bowl. Coarsely chop remaining strawberries. Add strawberry puree and chopped strawberries to ice-cream. Fold until just combined. Spoon half the ice-cream mixture over the base of chocolate bowl, spreading to level. Return chocolate bowl and remaining strawberry ice-cream mixture to freezer. Freeze for 1 hour or until firm.
  • Step 7
    Place chocolate chip ice-cream in a bowl. Set aside for 10 minutes or until softened (ice-cream should not be melted). Spoon on top of strawberry ice-cream layer in chocolate bowl, spreading to level. Freeze for 1 hour or until firm.
  • Step 8
    Remove remaining strawberry ice-cream mixture from freezer. Set aside for 10 minutes or until softened. Spoon on top of chocolate ice-cream layer, spreading to level. Cover surface with plastic wrap. Freeze overnight or until firm.
  • Step 9
    Place 2 LCMs bars on a microwave-safe plate. Microwave on HIGH (100%) for 10 seconds or until just softened. Shape into balls to resemble meatballs. Repeat with remaining LCMs bars.
  • Step 10
    Make Cream Cheese Icing: Using an electric mixer, beat cream cheese and butter until smooth. Gradually add reserved icing sachet and icing sugar, beating until well combined. Add milk. Beat until smooth. Transfer 3/4 cup icing to a small bowl. Using food colouring, tint icing pale yellow.
  • Step 11
    Cut slices, at 2cm intervals, into the top of the bar cake being careful not to cut the whole way through. Spoon yellow icing into each cut, spreading gently, to resemble butter. Top with sprinkles.
  • Step 12
    Remove plastic wrap from top of ice-cream cake. Place a plate over the top of cake. Invert cake onto plate and carefully remove glass bowl. Discard plastic wrap. Place a little remaining icing onto the centre of cake board or plate. Carefully turn cake, top-side up, onto centre of board.
  • Step 13
    Place remaining icing into a large piping bag fitted with a 7mm round nozzle. Working quickly, pipe icing over top of cake to resemble spaghetti. Arrange meatballs on spaghetti. Pipe extra strands of spaghetti over some of the meatballs. Drizzle with strawberry topping to resemble pasta sauce. Sprinkle a little grated chocolate for parmesan. Return to freezer until ready to serve.
  • Step 14
    Serve with ‘garlic bread’ and remaining grated chocolate (see Notes).

White chocolate and cake pop ice-cream dessert

Image credit: Al Richardson – taste.com.au

Ingredients

  • 440g packet golden buttercake cake mix
  • Rose pink gel food colouring
  • Leaf green gel food colouring
  • Golden yellow gel food colouring
  • 250g packet butternut snap cookies
  • 60g butter, melted, cooled
  • 1 cup NESTLE White CHOC BITS
  • 2 litres vanilla ice-cream
  • 2 teaspoons coconut essence
  • 1 1/2 x 375g packets NESTLE white chocolate melts
  • Coloured sprinkles, to decorate

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease 24 holes of 2 x 18-hole cake pop pans. Make cake following packet directions. Divide batter evenly between 3 bowls. Tint 1 portion pink, 1 portion green and remaining portion yellow. Spoon heaped tablespoons batter into each hole of pans. Place lids on pans and secure. Bake for 15 minutes. Stand for 5 minutes. Carefully remove lids. Turn cake pops onto a baking paper-lined wire rack to cool completely.
  • Step 2
    Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Process cookies until fine crumbs. Add butter. Process until combined. Add CHOC BITS. Process until roughly chopped. Press half the mixture over the base of prepared pan.
  • Step 3
    Place ice-cream in a bowl. Set aside for 10 minutes to soften (don’t allow ice-cream to melt completely). Stir in coconut essence. Working quickly, spoon half the ice-cream over base. Level top. Push 12 pops down into the ice-cream, alternating colours. Dollop with remaining ice-cream, making sure it goes around pops. Level top. Top with remaining biscuit mixture, pressing to secure. Cover. Freeze overnight.
  • Step 4
    Place 1/4 cup of melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip 2cm of 1 end of each lollipop stick into melted chocolate. Push 1 stick into each remaining pop. Place on a tray lined with baking paper. Freeze for 20 minutes or until firm.
  • Step 5
    Place 1/3 remaining melts in a heatproof, microwave-safe mug. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Dip 1 cake into melted chocolate. Rock backwards and forwards until cake is fully coated (don’t rotate stick or stir chocolate as this can cause crumbs to break off into the chocolate). Gently tap the stick on the side of the mug to drain excess chocolate and remove any air bubbles. Working quickly, sprinkle pops with sprinkles. Push stick into polystyrene. Repeat process with remaining cakes and sprinkles, melting remaining melts, as needed, in a clean mug. Stand for 10 minutes or until set.
  • Step 6
    Remove ice-cream from freezer. Stand for 3 to 5 minutes to soften slightly. Turn cake onto serving plate. Remove the baking paper. Decorate top with cake pops. Serve.

Ice-cream cone cupcakes

Image credit: Cath Muscat & Jeremy Simons – taste.com.au

Ingredients

  • 1 packet chocolate cake mix
  • 24 small flat-based ice-cream cones
  • 500g butter, softened
  • 1kg icing sugar mixture
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder, sifted
  • Hundreds and thousands, to decorate

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Make the chocolate cake mixture according to packet instructions.
  • Step 2
    Place 1 cone in each hole of two 12-hole, 1/3-cup capacity muffin pans. Two-thirds fill each cone with batter. Bake for 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pans.
  • Step 3
    Using an electric mixer, beat butter until pale and fluffy (about 5 minutes). Add icing sugar and milk in batches, beating well between additions. Transfer half the frosting to a separate bowl (see note). Add vanilla. Beat with a wooden spoon until well combined. Add cocoa to remaining frosting. Beat until well combined.
  • Step 4
    Spoon vanilla frosting into a large piping Ice-cream cone cupcakes bag fitted with a 1.5cm fluted nozzle. Using the picture as a guide, pipe frosting on top of each cone to resemble soft serve ice-cream. Repeat with chocolate frosting. Decorate with hundreds and thousands. Serve.

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