Introduction: Ice Cream Cake

Hi! My name is Sara and its my first time here. I love cooking for my family, especially deserts! It's also my first time doing Ice Cream Cake and I decided to share the recipe with you. Don't be frightened about the amount of steps because although they may seem to be a lot, they're quite simple.I was pleased with the result, hope you'll be too!

Step 1: The Cake

1- Heat the oven at 160°.

2- Separate the egg yolks and egg whites into two large bowls. Reserve the egg whites.

3- Simmer the six egg yolks with 210 grams of sugar, stirring constantly.

4- Put back the mixture of the yolks with the sugar in the large bowl and add 250 grams of unleavened flour.

5- Add 150 ml of sunflower oil and 1 tablespoon of vanilla essence.

6- Finally add 1 teaspoon of yeast.

7- Beat the egg whites and wrap gently in the previous preparation.

8-Line a cake tin with parchment paper and bake at 160C for 45 min or until it is cooked.


1- 6 eggs

2- 210gr sugar

3- 250gr Unleavened flour

4- 1 teaspoon of yeast baking powder

5- 1 tablespoon of vanilla essence

6- 150ml of sunflower oil

Step 2: Ice Cream

1- Put 400 ml of cream, 400 ml of condensed milk and 300 grams of frozen red fruits in a tall glass and grind everything.

2- Put the mix in the freezer.


1- 400 ml cream

2- 400 ml condensed milk

3- 300g frozen redfruits

Step 3: Ice Cream Cake

1-Lay a bowl with adherent film (horizontal and vertical).

2-Cut thin slices of cake and fill the bowl.

3-Add the ice cream preparation. (sorry I forgot to take a picture)

4-Fill the top of the bowl with slices of cake.

5-Cover everything with the adhesive film.

6-Take to the freezer for at least 5 hours.

Step 4: Meringue

1- Boil 225g of sugar with 118ml of water.

2- Cook until the sugar syrup registers from 116 to 118 degrees (soft bullet point), use a suitable thermometer.

3- Meanwhile, beat the egg whites add the drops of lemon or vinegar in the bowl of the mixer and start beating at low speed until it forms soft peaks, about 2 minutes.

4- With the mixer on, carefully and slowly, add the hot sugar syrup to the wire. Increase speed and hit for 3 more minutes. Use immediately.

5- Garnish the cake and with hand-held torch, brown the meringue by moving the torch in a circular pattern, until you see the meringue starting to brown.


1- 225gr sugar

2- 118ml water

3- 4 egg whites

Step 5: Final Touches and Enjoy

Take it off the bowl and spread the meringue across the cake and garnish the cake with a held-hand torch. You can either eat it right away or put it in the fridge for later.


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