Is it a cake, is it ice cream? As the name says, it is ice cream cake. Ice cream filled into a cake base and frozen back to solid. This is recipe number 100, a big milestone for Food Of Interest. Thank you to all those who have liked Food Of Interest and for trying out my recipes. It is my humble effort to try out and document Vegetarian/Vegan recipes from India and all over the world. This decadent, indulgent ice cream cake is adapted from Chef Lorraine Pascale‘s ‘Indulgent Ice Cream Cake’. It has a Swiss roll cake base (plain cake with layers of jam or marmalade all rolled into a tight roll) and vanilla ice cream filling. Use Swiss roll cake if you get it or try homemade one (recipe will be posted on FOI), or use regular Pound cake for the base. Layering a bowl with cling wrap is very essential for the cake to be inverted from the bowl and that resembles a half-spherical cake. More details in the recipe below. Please do share recipes from FOI, try them out and leave feedback on the website in ‘Comments’ section and don’t forget to ‘Rate’ the recipes on the website! 🙂
- 1 Roll Swiss Roll Cake
- ¼ Tbsp orange marmalade
- 1 Tbsp lemon juice/orange juice
- 500 Ml or as required softened Vanilla ice cream
- Cling wrap
- 1 bowl (transparent preferably)
- Line a bowl with cling wrap, make sure the edges of the wrap are spread out of the bowl which will make the lifting of the cake easy. Use baking spray and lightly grease the cling wrap on the inside, this will prevent cake from sticking to the wrap
- In a small bowl, add the orange marmalade. Thin it by adding lemon juice/fresh orange juice
- Slice the Swiss Roll cake into thick rounds
- Line the bowl with sliced cake rounds into a single layer along the sides of the bowl (as shown in picture). Fill gaps with pieces of cake
- Drizzle the marmalade liquid all over lightly, ensure cake absorbs the orangey liquid before adding more. This keeps the cake moist even when it frozen
- Place cake in refrigerator for 15-20 minutes for all liquid to be absorbed
- Remove cake from fridge. Spoon the softened vanilla ice cream inside the cake bowl almost till the rim of the cake bowl
- Bring the cling wrap edges to fall back lightly on the cake ice cream
- Freeze the cake for 3-4 hours till ice cream is solidified back again
- Once cake is frozen, invert the cake onto a plate
- Lightly tug on the cling wrap and remove the glass bowl
- Pull off the cling wrap and there it is, beautifully set ice cream cake
- Drizzle some more of the orange liquid on the surface of the cake
- Cut slices, slivers, pieces of the cake and serve immediately
Use any flavour of cake, strawberry, vanilla, raspberry, chocolate. Here I have used 'Raspberry' as that is the only eggless one I got in the store
Use any flavour of jam/marmalade you like. Strawberry, mixed fruit or others
Keep the ice cream in the refrigerator for 1-2 hours to soften it
Layering a bowl with cling wrap is very essential for the cake to be inverted from the bowl and that resembles a half-spherical cake
Stepwise:
Line a bowl with cling wrap, make sure the edges of the wrap are spread out of the bowl which will make the lifting of the cake easy. Use baking spray and lightly grease the cling wrap on the inside, this will prevent cake from sticking to the wrap
In a small bowl, add the orange marmalade. Thin it by adding lemon juice/fresh orange juice
Slice the Swiss Roll cake into thick rounds
Line the bowl with sliced cake rounds into a single layer along the sides of the bowl (as shown in picture). Fill gaps with pieces of cake
Drizzle the marmalade liquid all over lightly, ensure cake absorbs the orangey liquid before adding more. This keeps the cake moist even when it frozen
Place cake in refrigerator for 15-20 minutes for all liquid to be absorbed
Remove cake from fridge. Spoon the softened vanilla ice cream inside the cake bowl almost till the rim of the cake bowl
Bring the cling wrap edges to fall back lightly on the cake ice cream
Freeze the cake for 3-4 hours till ice cream is solidified back again
Once cake is frozen, invert the cake onto a plate
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Lightly tug on the cling wrap and remove the glass bowl
Pull off the cling wrap and there it is, beautifully set ice cream cake
Drizzle some more of the orange liquid on the surface of the cake
Cut slices, slivers, pieces of the cake and serve immediately
