I’ve never loved ice cream cakes, I had never tried a lot, but the ones I had were just never that good. So I just assumed I didn’t like ice cream cakes.
Until I started making my own.
I AM IN LOVE WITH THIS CAKE. The flavour of the ice cream, the cake, and then the oreos, it all just works so well together!!
Video Tutorial
The ice cream flavour
So for this cake I made a raspberry flavoured ice cream. I did plan to make a nutella flavoured one but last minute I decided to make it raspberry flavoured instead.
Honestly the main reason was because I thought the pink colour would look prettier. BUT THE TASTE, it worked out so well.
To flavour the ice cream, I just added some freeze dried raspberry powder, but you can flavour it however you like.
The three ingredients for the ice cream base is double cream, condensed milk and vanilla. After that, add whatever flavourings, spread, powders or even topping that you want.
If you do want to make it raspberry flavoured, the best way to do it is by using freeze dried raspberry powder. This will give it the strongest flavour. However, you could also just swirl in some raspberry jam.
Here’s the freeze dried raspberry powder that I use:
Tips on making the cake
The cake that it being made for this, is a cake that relies on the eggs to rise and give it that fluffy texture. There’s no rising agent being used.
With these types of cakes, there is a risk of them deflating after being baked, so here are a few tips:
Don’t grease your tins
Make sure not to grease your tins. Instead just add a square of baking paper to the bottom. This type of cake needs to be able to grip to the sides of your tins, whiles baking, in order for it to rise. Greasing your tins will stop the cake from doing this.
This isn’t a very sticky cake, so you won’t have problems taking it out of the tin afterwards.
Don’t open your oven door too early
Opening your oven door and taking the cake out too early are the 2 main reason why a cake like this can deflate.
Just make sure not to open the door for at least 40 minutes. At this point, you can check it, it should be done. If not though, let it bake for longer.
Run a knife around the edge of the cake once baked
I know I just gave tips on how to stop this from deflating, but these type of cakes will always deflate a little no matter what you do.
So as soon as the cake has been baked, take it out and run a knife around the edge of the cake, to release it from the tin. Then leave it to cool, in the tin, completely.
I do this because, since it is gonna deflate slightly, you want it to deflate evenly. If the edges are stuck to the tin, the centre will be the only part that deflates, leaving you with an uneven cake!
Why did you brush the cakes with a sweet milk?
Before layering the cakes, I brushed the tops of the cakes with a sweet milk that I made.
It was just milk, sugar and vanilla that I heated together until the sugar had dissolved.
This is fully optional. I love adding it to these types of cakes because it adds flavour and makes the cake a little more moist!
Dipping the oreos in milk
I added layer of oreos into the centre. Once again this is optional, you don’t have to add them.
But if you are, I recommend dipping them into some milk first. Just dip them for a few seconds on both sides.
This just makes the oreos a little softer, which makes them taste better in the cake.
Raspberry Ice Cream Cake
Ingredients
- For the cake:
6 egg whites
75g granulated sugar
6 egg yolks
75g granulated sugar
50ml any flavourless oil (I use vegetable)
50ml milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
120g plain flour
- For the ice cream:
480ml double cream
400g condensed milk
2 teaspoons vanilla extract
4 tablespoons freeze dried raspberry powder (optional)
- For the sweet milk:
100ml milk
1 teaspoon vanilla extract
1/2 tablespoon granulated sugar
- For the whipped cream:
250ml double cream
40g icing sugar
1 teaspoon vanilla extract
Plus around 20 oreos and some milk to dip them in
Directions
- Making the cake:
- Start by pre-heating your oven to 180c/350f, and also line the bottom of two 8 inch square cake tins with baking paper. Make sure not to grease this tin.
- In a bowl, add the egg whites and whip until they start turning foamy. Whiles mixing, slowly pour in the first 75g of sugar and then whip until stiff peaks form. Leave this aside.
- In a separate large bowl, add the egg yolks and the second 75g of sugar. Whip these together until the mixture lightens and almost doubles in volume.
- Whisk in the oil, milk, lemon juice and vanilla. Then add the flour and whisk until smooth.
- Now add half of your whipped egg whites into this, fold these in gently. Then add in the remaining egg whites and fold until you can't see any streaks of egg whites anymore.
- Add this into your tins and bake for around 40 minutes. Once they are baked, take them out of the oven and then straight away, run a knife around the edge of the cake to release it from the sides of the tin. The leave them to cool completely in the tin.
- Making the ice cream:
- In a large bowl, add all the ingredients for the ice cream and then whip this until the mixture becomes quite thick. Leave this aside.
- Making the sweet milk:
- Mix together the milk and sugar, then heat this in your microwave for about 30 seconds to 1 minutes. You don't need this to get too hot, you just want to heat it enough so that the sugar dissolves.
- Now mix in the vanilla.
- Making the whipped cream:
- Add the cream, icing sugar and vanilla into a bowl and whip this until medium peaks form. Try not to over whip this, it will make it hard to spread onto the cake.
- Assembling the cake:
- Once the cakes had cooled, I cut off the tops, just to get rid of the browning but you don't have too.
- With one of the 8 inch cake tins you just used, wash it, then line it with baking paper again. This time line the bottom and the sides.
- Add one of your cakes into this, brush the top with some of your sweet milk, then add half of the ice cream mixture and spread this out.
- Dip your oreos into some milk, just for a few seconds, then arrange these on top of the ice cream layer. Add the rest of the ice cream, spread it out, then add the other cake and brush with the rest of the sweet milk. Finally, add the whipped cream on top.
- Cover and leave this in the fridge for at least 12 hours.
- The next day take it out of the tin, then leave it at room temperature for around 20 minute before cutting into it and serving!
