In The Kitchen With Escoffier Online – How To Make Ice Cream Cake

In the kitchen with Escoffier Online connects you with real chefs answering the world’s cooking questions one video at a time. In this video series, Chef Susie Wolak gives an online cooking lesson on how to make ice cream cake.

Ice Cream Cake Recipe:

8” chocolate cake
Butter cream

For the ice cream:
6 egg yolks
1 cup sugar
1 ½ teaspoon vanilla
3 cups cream
2 cups milk

1. Wisk the egg yolks, sugar and vanilla until well incorporated. Warm the cream and milk. Pour the cream and milk into the bowl with the egg yolk mixture and wisk together. Return to the pot and bring to simmer. Cool the mixture. Place in an ice cream maker and churn for about 20 minutes

2. Using a deep cake pan, line the bottom with parchment paper and put one ½ inch layer of chocolate sponge cake on the bottom and spread 1 inch of ice cream over the cake and repeat this step one more time finishing with a layer of cake. Freeze overnight, or for 4 hours

3. Unmold the cake with a blow torch or by placing the pan in warm water and running a spatula around the inside of the pan to loosen the cake. Turn on to a cake cardboard and ice completely with butter cream and press sprinkles or nuts onto the side and decorate the top with a star tip in a pastry bag and add more sprinkles or nuts. Serve right away or freeze until needed. The cake can be stored covered in the freezer for up to a week

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