Unicorn Ice Cream Cake

Votes: 1

Time: 3 hours 5 minutes
Complexity: easily
Servings: 10-12

Nutritional value per serving:

Serving size: 1 of 18
Calories 327, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 53 G., fiber 2 G., cholesterol 23 mg, sodium 110 mg, sugar 41 G.

This massive cake may not have a horn, but it embodies the mythical unicorn in all its radiant glory. This ice cream cake perfectly combines vibrantly colored ice cream and sorbet, with chunks of sponge cake, white chocolate sauce, sprinkles, and a cotton candy ring. It can be made a day ahead, but omit the chocolate sauce and decorations. Decorate immediately before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups vanilla ice cream
2 cups strawberry ice cream
2 tbsp. raspberry sorbet
2 tbsp. mango sorbet
1 pound cake weighing 300 g, cut into 1 cm cubes.
1 cup multicolored breakfast cereal with marshmallows
1 cup pastel mini marshmallows
80 gr. white chocolate granules
1 tbsp. l. coconut oil
2 tbsp purple sprinkles
2 cups cotton candy, for serving
Special equipment: metal bowl with a diameter of 21 cm.

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Line a 21 cm (8.5 in) metal bowl with plastic wrap, leaving a 10 cm (4 in) overhang on all sides. Line 2 baking sheets with parchment paper. Place the bowl and baking sheets in the freezer until completely chilled.
Place a bowl of warm water on the counter to warm an ice cream scoop. Using a 1/4-cup measuring scoop, quickly scoop out even scoops of vanilla and strawberry ice cream, as well as raspberry-mango sorbet, rinsing the scoop thoroughly after each scoop to preserve the colors. Place the scoops flat-side down on chilled baking sheets and freeze for about 30 minutes.

Make an ice cream bomb: Place the ice cream and sorbet scoops into a chilled bowl, rounded sides facing the plastic liner, alternating colors and maintaining a crisp shape. Continue scooping until the inside of the bowl is completely coated with ice cream and sorbet. Return the bowl to the freezer until set, 30–45 minutes.
Soften the remaining balls slightly at room temperature, about 5 minutes. Place 1/2 cup of cake cubes and 1/4 cup each of marshmallow flakes and marshmallows in the bottom of a bowl. Fill with half of the softened balls of ice cream and sorbet. Evenly distribute another 1 cup of cake cubes and 1/4 cup each of flakes and marshmallows over the ice cream and sorbet, then top with the remaining softened balls, pressing firmly to fill all the gaps. Top with the remaining cake, then wrap in plastic wrap and freeze to set, about 1 hour.
To make the chocolate sauce, place the white chocolate and coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds, until the chocolate is melted and smooth, 1 to 2 minutes.
Invert the bowl onto a serving platter, remove the bowl, and peel off the plastic wrap. Drizzle the white chocolate sauce over the cake and immediately, while the chocolate is still warm, sprinkle with sprinkles and the remaining 1/2 cup of cereal and marshmallows. Arrange cotton candy pieces around the cake. Slice the ice cream with a hot, dry knife and serve immediately.

Categories:

recipe / Recipes for children's dishes / Calorie content of prepared meals / Birthday / Desserts / Ice cream cakes / Food Network - recipes

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