An Ice Cream Cake For Fiesta Friday #20
Ice cream cake
This is a very special Fiesta Friday for me, not only am I making one of my favorite cakes to bring to the party but I am also co -hosting this affair. I am very excited that Angie@the novice gardener asked me to officiate Fiesta Friday #20 with the wonderful, talented and totally awesome Fae @fae’s twist and tango. I am honored to co host with Fae, one of my culinary,blogging idols. So for this auspicious occasion I say, “let them eat cake” ice cream cake that is. I made a wonderful chocolate sponge, some homemade caramelized white chocolate ice cream and I bought some toasted almond gelato. This is served with a homemade kahlua fudge sauce. I had a bit of a disaster, I tried to move the cake before it was completely cooled and it broke. Therefore you can see from the photo the Frankenstein effect, I had to piece it together in the pan I used for a mold. It doesn’t matter really because it’s delicious anyway and when covered with fudge sauce hopefully no one will notice.
I have to say again how thrilled I am to have been asked to host this party, Fiesta Friday is a blast, I am officially inviting ALL OF YOU to participate, visit The Novice Gardener (link is in the first paragraph) sign up, it’s not work its fun. Hope to see you all at the next party.
Caramelized White Chocolate Ice Cream:
A Recipe by David Lebovitz
Makes about 1 quart
Note:Make sure the caramelized white chocolate is warm when you mix it with the cream. You can reheat it in a bowl set over a pan of simmering water, or in a microwave on low power, stirring until smooth.
8 ounces (240g) caramelized white chocolate
1 cup (250ml) heavy cream
2 cups (500ml) whole milk
1/2 cup (100g) sugar
1/8 teaspoon sea salt
5 large egg yolks
1. Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.
2. In a medium-sized saucepan, heat the milk, sugar, and salt.
3. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.
4. Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.
5. Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.
6. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.
This is the best ice cream I think I have ever had, it’s so creamy and the perfect consistency, thank you Mr, Lebovitz for a wonderful recipe.
Note: In step one I deviated slightly, I heated the cream in the microwave to warm it for 30 seconds, I then added the chocolate and put it back in the microwave for another 20 seconds. It melted the chocolate and made a ganache. It was easier to combine with the custard when it was already melted.
The Cake:
1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
Note: I find the amount of batter varies every time I make this, I never like to fill the pan to the rim, it’s better to leave a small space so the cake can rise. If you have leftover batter make a few cupcakes.
Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
Assembling the Ice Cream Cake:
I used a 10 inch loaf pan, lined with plastic wrap. Cut the sheet cake to the size of the loaf pan, you will need 3 pieces. Lay first piece in bottom of the loaf pan, spread softened ice cream. Add another layer of cake, spread with more ice cream, finish with a layer of cake, cover completely with plastic wrap and put in freezer for at least 4-6 hours but it’s better over night. To unmold simply very gently pull the plastic wrap over hang loosening the cake, unwrap, slice and serve.
Kahlua Fudge Sauce
4 ounces dark chocolate broken into small pieces
1/4 cup +2 tbs heavy cream
1 tablespoon kahlua liquor (optional) you can just add some vanilla extract
Heat milk until scalding, add chocolate to hot cream, let sit for approximately 5 minutes, stir until smooth and add the kahlua. Let cool to room temperature. It will thicken as it cools. NOTE: I like to drizzle on the cake while its still warm!!
apuginthekitchen 
Suzanne, I’m so happy for you! And your co-host? You couldn’t have been more blessed. I adore Fae! The best of luck to both of you! Hope you enjoy it very much.
Your ice cream cake sounds heavenly. If it weren’t for your mention, I wouldn’t have noticed that the cake broke. It looks wonderful to me! The combination of chocolate and almond icecream is simply perfect!
Have fun and a great weekend!
F. Xx
Thank you, I love Fiesta Friday’s. Co hosting is fun too especially since Fae and I are doing it together. Thank you so much. Since it’s a virtual party and I actually have an entire cake left, it will be for Fathers Day. I held off making the fudge sauce until Sunday. Thanks Francesca and happy Fathers Day to Stefano.
Thank you, Suzanne! I’ll pass on your wishes to him! 🙂
This sounds terrific. When I was young, I always requested ice cream cake from Baskin & Robins for my birthdays. Have a fun weekend “partying”.
Thanks Stacey, yes me too, loved baskin robbins ice cream cakes. My favorite flavor was Jamocha Almond Fudge, so yummy!!
wow! deliious!!!! ❤ thanks for sharing! Happy fiesta friday!
Simi
Thank you!
Suzanne, thanks so much for co-hosting this week. And what a lovely dessert to bring to the party…it’s perfect! Can’t wait to give this a try. Have a wonderful weekend! 🙂
Thank you so much, I love ice cream cake and am so happy to bring it to the party!!
I love ice cream cake, too! 🙂
I agree… “Let them eat cake!” Holy caramelized white chocolate, spongy, fudgy cake! Happy Fiesta Friday!
LOL, I love how you put that Georgie!!! thank you
That looks delicious! I love a good ice cream cake, this variation sounds tasty. 🙂
Ice cream cake omg it must have tasted yummy..
Totally yummy thank you so much!
Cake sounds great!
Thank you so much Anatoli!
Oh my! I always talk about making my own ice cream cake, and that’s where I stop. I talk, and talk, but never do! You, on the other hand, just do, and persevere even after a mishap. I love the Frankenstein part, by the way, and your description of it. It’s proof that it’s lovingly homemade. What a treat to bring to the fiesta! ❤
Thanks Angie, I should never be in a hurry when I am doing stuff in the kitchen, it is easy to make and totally delicious though. Thank you so much.
Suzanne you couldn’t find a better recipe to co-host this FF ! I adore ice-cream, with that cake (despite the misadventure) it sounds heavenly! I wish I could be there and have a slice! Enjoy the party and the weekend as well!
LOL, my heart sunk when my cake broke but luckily it didn’t really make too much of a difference in the presentation. The ultimate goal was for a delicious dessert and this certainly was. Thank you so much.
Suzanne, it sounds like a fantastic fiesta! I know you’re doing a fabulous job. The cake looks delicious to me — not Frankenstein-ish at all. 🙂
LOL, it is pasted together not at all perfect but honestly it tastes good so it’s ok. Thanks so much Teagan!
I’m a huge fan of ice cream cakes, Suzanne, and I must say yours looks fabulous! It looks perfectly delicious to me. 🙂
Hope you have fun with your co-hosting duties at FF! Wish I could be there…but it won’t stop me from visiting all of the great contributions. 🙂
Nancy, thank you so much. I love ice cream cake, or ice cream with cake. The Lebovitz recipe is the best ice cream ever. Thank you again.
Congrats on being the host of Fiesta Friday! I don’t think I care how something looks so long as it tastes good – and this chocolate cake with Caramelized White Chocolate Ice Cream (I am blown away by this flavor) and toasted almond gelato and that decadent fudge sauce sounds mouthwatering! I would so lick my plate clean if I had a slice of this!
LOL, it’s really good. The cake is light, the ice cream rich and delicious. A very good combination. Thank you so much Shashi.
Congrats on co-hosting this week’s Fiesta Friday! You make a great host, and this cake looks delicious 🙂
Thanks so much Jess.
Oh glory that looks delightful! You sure know what good is, and I’ll stand by that! Also, congrats on your co-hosting gig. Very cool!
You are too kind, thank you so much.
Sweet Suzanne, The feeling is mutual. I am so delighted to co host with a culinary veteran like you, and ‘Happy FF#20’! I love Ice-cream-cake, especially when there is crunchy nuts in it. If you say it is the best ice cream you have ever had, I like to taste it too. First, I have to go and buy me an ice-cream maker. 😛
I love it, it really is. Caramelizing white chocolate takes it to a whole new dimension and when made into ice cream it is amazing. Thank you so much Fae, you are a true culinary artist.
Thank you for hosting Fiesta Friday, Suzanne. Ice cream cake is a great addition to the party!
Thanks so much, I am so happy to host, love Fiesta Friday!!
Ah…haha!! “Let them eat cake” indeed!! It’s absolutely beautiful… a most perfect ice cream cake! Thank you so much for hosting Fiesta Friday Suzanne!! You’ll rock it right out of town!! ❤ ❤
LOL, thank you so much. You are too kind, make me blush…
This is beautiful! Wow. I love ice cream cakes. I don’t have an ice cream maker, but this seriously makes me want to invest in one NOW. Well done. Lovely party you’re hosting!
Thank you so much Amanda, I originally posted a recipe for this no ice cream maker needed. https://apuginthekitchen.com/2013/06/20/brooklyn-blackout-semifreddo-cake/
OMG awesome! Thank you!!!
Suzanne, thank you for hosting and I hope you’re having fun! I see the name David Leibovitz and I automatically swoon. (right now I’m swooning over his roasted strawberry & miso ice cream — crazy!I see a recipe for homemade ice cream, though, and I just sigh. Kudos to you for making such a time intensive treat. It looks delicious, Frankenstein effect and all. I’ve always got a thing or two that’s aesthetically challenged in my recipes! Thank you for bringing.
I love David Lebovitz recipes and I also have been eyeing the strawberry miso, sounds so good. Thank you so much
I’ve always wanted to make ice cream cake but I’m always worried the cake will be too frozen or the ice cream not frozen enough, it’s always baffled me haha! It looks great though, my two favourite things together!
I hope you’re having lots of funny co-hosting, happy FF! Have a great weekend
Loads of fun co hosting, and if you ever try to make an ice cream cake use this cake recipe. the cake stays soft even when frozen, its wonderful!! Thank you so much.
I’ve already bookmarked it, thanks!
This looks wonderful! Caught my eye for sure! And thanks so much for co hosting!
Thank you so much for stopping here, so much fun co hosting!!
Hi Suzanne! Yum, the Kahlua fudge sauce sounds like you could eat it in spoonfuls. My friend just made a whiskey caramel sauce for her wedding cake, but this would have been a fun alternative. I’m a Fiesta Friday newbie, so want to send a big, big thanks for co-hosting this week. 🙂
Welcome and thank you for visiting, that whisky caramel sauce sounds amazing!! Can’t wait to see what you brought to the party!!
Oh my, this sounds so good. I have never made an ice cream cake and the thought of chocolate cake with caramelized white chocolate ice cream is making me wish I had some chocolate or ice cream in the house to assuage the hunger I feel (since reading this post)! Well done you, the cake looks lovely.
Thank you, I do love ice cream cake and that caramelized white chocolate ice cream is fantastic. Hope you got some ice cream to satisfy the craving. LOL, thanks.
First ginger honey, now caramelized white chocolate! I’ve never had this type of white chocolate before and it sounds way better than the regular kind! Your ice cream cake looks divine, Suzanne. I had no idea anything was wrong with it until you shared your slight hiccup with us. The cake looks great and every layer sounds extra special. I wish I could have several pieces right about now! 😀
Patty, you caramelize it either in the oven or stovetop, it takes white chocolate (not a fan) to a new level. It’s absolutely wonderful in ice cream. Thank you so much, I wish I could give you a piece right now.
I bought my first ice cream maker recently. I can’t wait to try this!
I’m in love with my ice cream maker in the summer. It’s a fleeting, re-occuring romance.
Looks fabulous.. And I didn’t notice it was broken until you mentioned! 🙂
Radhika, thank you so much.
Co-hosting rocks! Congrats my friend 😀
And delicious looking ice cream cake, would not mind me a slice (or whole one!)
Cheers
Choc Chip Uru
Would love to give you a slice if only you and I didn’t live on the other didn’t live on opposite sides of the world. Thank you.
It looks amazing! You can host my party any time! 🙂
Would be a good cake for your 106 degree days. Thanks so much and I would love to host a party you give.
What a fabulous cake. I love anything David Lebovitz. Do you have his new book? Or perhaps it is not quite out yet and still on pre-order? Anyway – you’ve done a beautiful job here and you’re a lovely hostess as well. 😉
Oh me too, he is genius. I don’t have his new book yet and can’t wait to get my hands on it. Thank you very much.
Oh my gosh!!! Suzanne, this looks wonderful. I love it all, but the kalua fudge is something I need to move onto my “must make soon” list.
Thank you so much Susan, yes that fudge sauce is really wonderful and especially on that cake.
Suzanne, your Ice Cream Cake is awesome 🙂 I really love it and this recipe is so delicious. Have a great FF and thank and thank you for co-hosting!
It’s an honor to co host especially with Fae, thank you so much.
What a perfect looking ice cream cake, lovely 🙂
You are so kind, thank you.
Hi Suzanne! Thank you so much for co hosting this week. It’s been a blast so far! Your cake sounds delicious; yes please to the caramelised white choc ice-cream taken to higher levels of yumminess with cake and kaluha fudge sauce!! Your plate is very pretty too! Happy Fiesta Friday xx
Thank you so much, have to say I have had a blast, love FF, it’s so much fun. There are so many amazing and mouthwatering dishes to choose from. Happy FF to you too!
The ice-cream cake looks really yummy! Have a lovely weekend and thank you for co-hosting the fiesta this week, Suzanne! 🙂
Thank you so much Ahila, it was my pleasure co hosting, a lot of fun too!
Anything you host must be fabulous! Good job, Suzanne! I LOVE the sound of this cake, pieced together or not!! All those flavors work so well together, I’m dying to have a slice right now! Great post! CC
Thanks Christina, it is a lot of fun to host. I love ice cream cake and must say I am in love with that caramelized white chocolate ice cream.
Mmm a very temptful cake in deed !
Thank you so much Elsa!
Wonderful Suzanne! I love ice cream cake and your post has nudged me even more to invest in an ice cream maker. Small investment for such wonderful homemade goodness in return. And caramelized white chocolate sounds dreamy. There’s that plate again…I love it!!
I really love my ice cream maker, use it all the time. It is a small investment and you really get so much use out of it. Thank you so much yes that white chocolate is dreamy alright!!
I love ice cream cakes, especially in the summer! This looks wonderful!
Thank you so much Nancy, me too!!
OMG, Suzanne! Now this is a party cake!! We are all swooning and can’t wait to dig our forks into this! We love you!! Also, thanks so much for being one of our co-hosts this week. You and Fae are awesome…and you brought the very best cake we could ever ask for!! Mmm!!
Oh you are so kind I am blushing. Thank you so much. I love everyone too!
Yay! So happy that you get to co-host! Your cooking creations are always beautiful and your encouragement to other bloggers is admirable. Now about this ice-cream cake….yummmm….what can I say except it looks amazing!! Thanks so much for sharing! 🙂
Thank you so much Kloe, so happy to be a co host and to be involved in Fiesta Friday, it’s so much fun!
Lovely that you’re co-hosting this week Suzanne! I’m running so late, that I may not even make it this week… which makes me rather sad to miss all you guys having fun at the Fiesta! Your dessert sounds remarkable, with some really beautiful flavours layered in there – particularly your home-made caramelised white chocolate ice-cream! I’d be extremely happy with a large bowl-full of that on it’s own! 🙂
Thank you so much Margot, me too. You can’t go wrong with a recipe from David Lebovitz, it’s delicious ice cream.
wow – such a stunning cake! I dare not show this to miss8 – she’ll def request it for her bday cake.
Thank you so much, ice cream cake is a fave around here for the summer birthdays!!
That’s a wonderful cake! 😀
Thank you so much!
Suzanne, I’m actually gobsmacked by how amazing this cake sounds. Soooo many delicious flavours in there – I’ve never seen anything like it! Also, don’t even tell people that you broke it, it is FAR from Frakenstein-like! These Fiesta Friday shenanigans sound like fun (and look delicious), I think I’ll have to partake soon…
I love the words you come up with gobsmacked, LOL!!! Thank you so much
Hello hello hello! I’m delighted Angie has led me to your gorgorgeous blog, I hope you are enjoying the party xx
Totally enjoying the party, thank you so much Melissa!!
Delicious cake Suzanne! Even tempting with my autumn temperatures! It sounds like a terrific dessert no matter the season and you are right, Lebovitz recipes are great. Enjoy your co hosting!
Thank you so much, I hope it’s still somewhat warm in South America so you can enjoy a little ice cream!!
Great minds think alike, ice cream and cake, a match made in heaven:)
Thanks so much Lilly!
you throw a good party, Suzanne! Any cake by David L is a friend of mine, haha. Though I must say that you’re making it hard for me to catch up after a vacation with all of your fun, can’t-miss posts 😉 Though I think I’m finally caught up. You’ve been busy!
Hope you had a great vacation Liz, wondered where you were. Thanks so much. The wonderful Mr, Lebovitz knows his way around an ice cream scoop alright, he is amazing. Thanks so much.