Nowadays, ice cream cake is becoming quite famous. The commercial ones are really good to look at. When one of my viewers asked me to make an ice cream cake for the channel, I decided to make an easier version. And without a cake base. The different flavour ice creams are layered and finished with a delicious chocolate drip on top. The recipe for base ice cream is so easy. It requires only two ingredients and it doesn’t need churning also. And it is also a no cook ice cream base. With the single base, you can develop so many flavours easily.
In this post, I will show you how to make the easiest ice cream ever and make the top three flavours of ice cream, i.e, vanilla, chocolate and strawberry. For vanilla, you use vanilla essence, for chocolate, you add a dark chocolate ganache to the base and for strawberry, add cooked strawberry puree to it. If you couldn’t source strawberries, then use strawberry essence and some pink colour to get the effect.
Make the puree and ganache well ahead and allow them to cool down completely before adding to the base. The base needs just whipping cream and condensed milk. As I don’t get whipping cream here, I used a medium fat cream but if you can get whipping cream or high fat cream, use it instead. If you have soy based non dairy whipping cream, you can use that too. In that case, reduce the amount of condensed milk added as the non dairy creams already have sugar in them.
Ingredients For The Ice cream Base:
Whipping Cream/ Medium Fat Cream – 450 ml
Sweetened Condensed Milk – 400 ml
For The Chocolate Ice cream:
Amul fresh cream – 25 ml
Dark Chocolate – 50 gm
For the Strawberry Ice cream:
Strawberry – 250 gm
Sweetened condensed milk – 50 ml
For the filling:
Whipping cream/ Medium fat cream – 350 ml
Vanilla Essence – a few drops
Icing Sugar – 25 gm For
The Chocolate Topping:
Amul fresh cream – 125 ml
Dark Chocolate – 100 gm
Coconut Oil – 1 tbs
Chocolate Chips for topping
For The Chocolate Ganache:
On low flame, combine cream and chocolate and when it melts 75% remove from flame and the remaining heat is enough to melt the chocolate fully.
Allow it to cool completely.
For The strawberry Puree:
Grind strawberry to a paste.
Add condensed milk and cook on low flame until it thickens.
Remove from flame and set aside to cool.
For The ice cream base:
Whip cream until soft peaks form.
Whip condensed milk for a while and add 1/3rd of the whipped cream to it.
Whip until it lightens up.
Now add the condensed milk back to the whipped cream and gently fold them together.
Divide it into three equal portions.
Line three 6″ cake tins with cling film.
Add vanilla essence to one portion, mix and pour into one cake tin.
Mix the chocolate ganache to one portion and pour into one tin.
Mix strawberry puree into one batch and pour it into another tin.
Freeze all the three for four hours.
Arranging The Cake:
Whip the filling cream until soft peaks form.
Add icing sugar and vanilla essence and beat until thick.
Place the vanilla layer on a cake board and with the help of two rectangular OHP sheets make a cylinder around the slice.
Secure the ends with a cello tape.
Now add 1/3rd of the filling on top of vanilla layer.
Place the strawberry slice on top and add another 1/3rd filling.
Place the chocolate one on top and add the remaining filling. Level the top and freeze over night.
Heat together cream and chocolate.
Once it melts, remove from flame and add coconut oil and whisk well.
Allow it to cool completely.
Remove the icecream cake from freezer, remove the OHP sheet lining and pour the chocolate on top.
USe a spatula to create the drips at the sides.
Top with lts of chocolate chips.
Freeze for two hours.
Use a serrated knife dipped in hot water and use it to slice the cake.