Making ice cream cake at home: different variations

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Photo of the dish: Ralph Smith

Combine your favorite flavors to make this wonderful summer dessert – ice cream cake.

Time: 6 hours 10 minutes
Complexity: easily
Servings: 8 – 10

Here are a few variations of ice cream cake. Start with strawberry or chocolate, choose your favorite layer, top with sauce, and refrigerate.

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Recipe:

1. Choose your favorite ice creamChoose 2 flavors; you'll need 2 liters of ice cream. Store in the freezer until ready to use.

Vanilla
Chocolate
Strawberry
Coffee
With chocolate chips
Pistachio
With the taste of cookies

2. Prepare your crispy crust: Coarsely chop one of the following ingredients, you will need 3 cups of crumbs.

Chocolate sandwich cookies
Crispy chocolate chip cookies
Crispy oatmeal cookies
Vanilla or chocolate wafer cookies
Ginger
Graham crackers
Pretzel
Sweetened cornflakes

3. Choose a sauce: Choose one of the following options: You will need 3/4 cup (If necessary, microwave until smooth).

Hot fudge (chocolate toffee)
Dolce de leche or caramel sauce
Butterscotch sauce (creamy caramel)
Marshmallow cream
Cookie butter
Jam or marmalade

4. Assemble the ice cream cakeLine the bottom of an 8-inch round springform pan with parchment paper and freeze for 10 minutes. Meanwhile, cut half (1 liter) of ice cream into pieces and beat in a stand mixer fitted with the paddle attachment on low speed until smooth, about 30 seconds.

Spread 1 cup crumbs into the chilled pan. Spread the softened ice cream over the crumb crust and press the pan several times to remove any air pockets. Sprinkle with another 1 cup crumbs and smooth them evenly. Spread the sauce evenly over the top. Freeze the ice cream cake until firm, 1 to 2 hours.

Cut the other half (1 liter) of ice cream into pieces and blend in a mixer until softened. Spread over the sauce layer, then sprinkle with the remaining 1 cup crumbs. Freeze until firm, at least 2 hours or overnight.

5. Decorate the cakeTo freeze: Wrap the outside of the pan with a warm kitchen towel to loosen the cake from the sides of the pan. Remove the ring; invert or slide the cake onto a serving plate and freeze for 15 minutes. Whip 2 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread the whipped cream on top and sides of the cake. Decorate with fruit, sprinkles, or crumbs. Freeze the ice cream cake until firm, at least 3 hours or overnight.