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Ice cream cake
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Prep Time:
845 minutes
Cook Time:
12 minutes
Total Time:
857 minutes
Indulge in a homemade ice cream cake, perfect for satisfying summer cravings.
Ingredients:
  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 6.60 gm vanilla extract
  • 500g peeled rockmelon, roughly chopped
  • 125g punnet raspberries
  • 110g caster sugar
  • 2 eggs
  • 75g white sugar
  • 60ml milk
  • 30g unsalted butter
  • 100g self-raising flour
  • 15.00 gm cornflour
  • 1.25 gm cream of tartar
  • Mint leaves, to serve
  • Summer fruits, to serve
  • Honeycomb, to serve
Instructions:
  • Preheat the oven to 180°C and prepare a 20cm x 30cm lamington pan by greasing and lining it with baking paper.
  • Using electric beaters, whisk eggs for about 5 minutes or until thick and pale. Slowly incorporate sugar while continuously beating until dissolved. Set mixture aside.
  • In a saucepan, gently heat the milk and butter until the butter melts completely. Allow it to cool slightly before using.
  • Combine the sifted flours and cream of tartar in a bowl. Gently fold in half of the flour mixture into the egg mixture, followed by the milk mixture. Then, fold in the rest of the flour mixture and pour the batter into the prepared pan. Bake for 10-12 minutes until lightly golden and firm.
  • Allow the sponge cake to cool in the pan for 5 minutes, then flip it onto a wire rack to cool thoroughly.
  • Lightly grease a large terrine or loaf pan and line with parchment paper, leaving an overhang on the sides.
  • In a bowl, whip the thickened cream with electric beaters until soft peaks form. Gradually mix in the condensed milk and beat for another minute until thickened and well combined. Transfer half of the mixture to a separate bowl and mix in the vanilla extract. Divide the rest of the cream mixture between 2 bowls, cover, and refrigerate until needed.
  • Pour half of the vanilla mixture into the lined terrine, then freeze for 1 1/2-2 hours until the vanilla ice cream is almost firm. Chill the remaining vanilla mixture until needed.
  • Blend rockmelon until smooth, then strain through a sieve to extract juice. Discard solids and mix rockmelon juice with cream mixture in a bowl. Pour over the vanilla layer in the terrine, then freeze for 1 1/2-2 hours until firm.
  • Blend raspberries, caster sugar, and 1/4 cup (60ml) hot water until smooth. Strain through a sieve, pressing to extract juice. Discard solids. Fold raspberry puree into the cream mixture. Pour over the terrine and freeze for 1 1/2-2 hours until firm.
  • Take the terrine out of the freezer and drizzle the rest of the vanilla mixture over the raspberry layer. Put the terrine back in the freezer for another 30 minutes, or until the vanilla layer begins to set.
  • Thaw the terrine. Trim the sponge cake to fit snugly over the ice cream layers. Lay it on the vanilla layer, press gently, cover with excess paper, and freeze for 3-4 hours or overnight until firm.
  • Chill the terrine in the refrigerator for 15 minutes before serving to soften the ice cream slightly.
  • After the ice cream cake has softened, gently tug on the extended edges of the baking paper to release it, then flip it onto a platter and peel off the paper. Slice it and distribute among plates. Top with mint leaves, summer fruits, and crushed honeycomb before serving.

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