Ice cream cake with base of sponge cake

There ice cream cake with base of sponge cake it is the perfect dessert not only for hot summer days but, for those who love ice cream, also for the rest of the year! A very scenographic dessert, made with a base layer of cocoa sponge cake, a layer of fiordilatte ice cream and a final layer of chocolate ice cream, all home made. To prepare the cocoa sponge cake base, we refer you to the step-by-step recipe that you can find by clicking here. With a crunchy pistachio or hazelnut-based decoration, this ice cream cake will delight the palate of family and friends during dinners or birthday parties. The ice cream we offer you it is made without an ice cream maker, so it will be very easy to do it at home, but you can also prepare the cake using an ice cream in a tub. The preparation of the cake will take little time and most of the waiting will be to let the ice cream consolidate before creating the next layers. But the time spent is worth the result of this recipe: your ice cream cake with sponge cake will really make everyone happy!

Ingredients for 6 people

Sponge cake: 1 sponge cake 18 cm in diameter
Sweetened whipping cream: 600 ml
Condensed milk: 550ml
Whole milk at room temperature: 100 ml
Icing sugar: 80 g
Grain of pistachio or hazelnuts: to taste
Strawberries or raspberries: 100 g

Preparation: 1 hour
Cooking: 15 minutes
Total: 1 hour, 15 minutes
Calories: 346 kcal/portion

Preparation

Prepare the sponge cake base: whip the egg whites with the sugar, add the yolks and obtain a smooth mixture. Sift the flours, then add half the egg mixture to half the dose of flour, mix and add the remaining egg mixture and the remaining powders. Add the melted butter, bake at 180° for 15 minutes in static mode. Find the complete and detailed recipe on our website.

Preparation of fiordilatte ice cream

Whip 300 ml of cream in a bowl with an electric mixer or a stand mixer equipped with a whisk and whisk until stiff at medium speed.

In a bowl, pour the milk at room temperature and the icing sugar. Add the freshly whipped cream.

Also add 300 ml of condensed milk. Mix well with a spatula making movements from bottom to top so as to mix everything without disassembling the cream. Let the mixture rest in the freezer for at least 2 hours. During this rest period, mix it quickly for a few seconds, then immediately put it back in the freezer.

In the meantime prepare the tray where you will serve the cake. Place a ring that can be opened on the tray and insert the sponge cake base inside.

When the fiordilatte ice cream has rested for two hours, remove it from the freezer and check the consistency. The ice cream should be very creamy, not runny. Pour it on the sponge cake base and put it back in the freezer for at least 1 hour. It must rest long enough for it to become firm and compact.

Preparation of chocolate ice cream

Cut the chocolate into small pieces. Transfer it to a bowl suitable for cooking in a bain-marie (preferably glass) and melt it with 100 ml of liquid cream.

Place the bowl over a saucepan filled with hot water and heated over low heat. Melt the chocolate, stirring constantly.

When the chocolate has completely melted, move the bowl and place it on a work surface. Let it rest for 5-6 minutes, then add the condensed milk and mix with a spatula.

Sift the bitter cocoa and add it to the mixture of chocolate, cream and condensed milk. Mix thoroughly to incorporate the cocoa powder well.

Whip the remaining 200 ml of sweetened cream in a bowl with electric whisks or a stand mixer at maximum speed until stiff.

Add the whipped cream to the chocolate and mix with a spatula until well blended.

Take the cake out of the freezer and pour in the chocolate ice cream, leveling the surface well. Place back in the freezer for at least 4 hours, until the ice cream is firm.

Decorate the surface of the cake with chopped pistachios or hazelnuts, adding fresh fruit such as strawberries or raspberries.

Advice and tips

You can prepare the sponge cake base the day before and leave it covered with cling film or a clean tea towel in a cool, dry place.

The leftover sponge cake can be reused in various preparations by freezing it for up to 2 months. A part of the leftover can also be crumbled and used as a decoration on the ice cream cake.

Do you want an alternative base? You can prepare a cheesecake base by following the recipe with biscuits and butter that you can find in the preparation of our New York Cheesecake by California Bakery!

If you want to make a simple ice cream cake, you can use packaged ice cream: you will need 1 kgof the flavor you prefer.

You can make different flavors starting from the fiordilatte base and adding dried fruit creams such as hazelnut or pistachio.

You can decorate the ice cream cake with fresh fruit, dried fruit, macarons or caramelized dried fruit.

storage

The ice cream cake with a sponge cake base must be kept in the freezer and consumed within 2 months. We advise against refreezing it in case it melts due to having remained at room temperature for too long.