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Striped Ice Cream Cake: A Summer Favorite Lightens Up

Every party needs a gorgeous, show-stopping pièce de résistance–why not make this striking ice cream cake yours? The beauty of a homemade striped ice cream cake, besides just homemade ice cream cake!, is that you can tailor the colors and flavors to suit your tastes, match your dress, or coordinate with your party’s off-beat “Under the Sea” theme. And, like any good party cake, this one happens to be absolutely delicious.

Striped ice cream cake is super easy to make–it just takes time to set each layer and then cure overnight. Colorful stripes give you the chance to tailor the flavors exactly as you’d like them. Feel free to lighten things up with frozen yogurt or gelato, or add your favorite ice cream or sorbet flavors. Whatever your approach, you’ll end up with a vivid and tasty cake.

Striped Ice Cream Cake
makes one 12″ square ice cream cake

for the cake (adapted from The America’s Test Kitchen Healthy Family Cookbook)
3 oz. semi-sweet chocolate, rough chopped
3/4 cup unsweetened cocoa
1 1/4 cup boiling water
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
6 tablespoons olive oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease a 10 – 12″ square baking dish. Line the bottom with parchment, and make sure both sides are well-greased.

In a large heat-proof bowl, combine the chocolate, cocoa and boiling water. Cover the bowl and set aside for 5 minutes, until the chocolate has melted completely. Whisk the mixture until it is quite smooth. Meanwhile, combine the flour, baking soda, and salt in a small bowl.

Once the chocolate mixture has cooled a bit, whisk in the eggs, sugar, and vanilla. Drizzle in the oil, and continue whisking until fully combined. Fold in the flour mixture, stirring just until combined.

Spoon the batter into the prepared baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.

Remove from oven, and allow cake to cool completely (I cooled mine to room temperature and then put it in the freezer for a half-hour).

for the ice cream layers
1 pint vanilla ice cream, frozen yogurt, or this coconut sorbet
1 pint mango sorbet (try our homemade version here)
1 pint blackberry sorbet
3/4 cup raspberry jam

to assemble the cake
Set out the mango sorbet to soften, for roughly a half-hour. When cake is completely cooled, place on a cutting board and carefully trim the cake into two flat squares of cake. Wash out the square baking dish, dry completely, and line the inside of the dish with several layers of plastic wrap, leaving a 4″ length overhanging each side (you will use this to lift the finished cake out of the mold).

Set one of the cake squares in the bottom. Spoon the softened sorbet into a bowl and stir until mixture is smooth and spreadable. Use a silicone spatula to distribute evenly over the cake. Set cake in freezer and chill for an hour or two. Spread a thin layer of jam over the mango layer, and chill for another hour or two. Next, set out the vanilla to soften, stir until spreadable, spread over cake, and chill for another 1 – 2 hours. Do the same with the blackberry layer, chill for a half hour, add the top layer of cake, cover and chill overnight.

Remove the cake from mold and carefully trim the sides. Arrange on serving platter, and chill until about 20 minutes before serving.

Layer up with these earthy treats: 11 Delicious (and fun!) “Dirt” Recipes!

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