How to make eggless ice cream cake

Don’t deprive yourself of this deliciousness!!

How to make eggless ice cream cake`
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How to make eggless ice cream cake`

Author: Nupur Bhattacharya Courses:Dessert
Difficulty:IntermediatePrep time:1 hour Cook time:1 hour Freeze Time: minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Let me describe this delicious ice cream cake!! Layers of vanilla sponge cake sandwiched between homemade salted caramel ice cream, chocolate ice cream, and vanilla ice cream, topped with your favorite chocolate pieces!! How does that sound! 😋

Ingredients

    Cake

    Caramel Sauce

    Chocolate sauce

    Ice cream

    Topping

    Instructions

      Quick buttermilk for the cake

    1. Add vinegar into the milk and mix thoroughly
    2. Keep it aside for five minutes

      3. Cake batter

    3. Pour oil in a big bowl
    4. Add sugar and combine well
    5. Add vanilla extract, salt and mix well
    6. The milk should be slightly curdled by now
    7. Add baking soda to the buttermilk and mix well.The buttermilk will immediately turn frothy
    8. Add this into the batter bowl
    9. Whisk thoroughly till all the sugar dissolves
    10. Sift flour and baking powder into the bowl
    11. Gently fold the flour into the wet ingredients
    12. Whisk briefly to get rid of any lumps, don’t over whisk
    13. Smooth batter done!

      14. Baking the cake

    14. Line the 9 x 5” loaf pan with parchment paper
    15. Add in the cake batter
    16. Gently tap the pan and swirl around a chopstick to get rid of air bubbles
    17. Ready to bake!
    18. If you’re using an oven bake it at 350°F for 45 minutes
    19. Line a pan with a layer of salt
    20. Place a perforated metal plate on it
    21. Set the heat on low and let it preheat for five minutes
    22. When the pan feels warm put the cake pan in
    23. Place the lid on and let it bake for 40 minutes
    24. Make sure the heat is low
    25. The cake is done when the sides turn slightly dark
    26. A toothpick should come out clean when pricked in the center of the cake
    27. Let the cake cool down completely

      28. Making 3 flavors of ice cream

      Caramel sauce for the salted caramel ice cream

    28. Add 1/4 cup of cane sugar to a heavy bottom pan (preferably deep pan)
    29. Set the heat to low and let the sugar melt for 3 minutes (It is very important that the heat is set to low if not the sugar can burn)
    30. Once the sugar starts to melt, turn off the heat and stir well, so the rest of the sugar melts
    31. Once the sugar has melted stir in lukewarm heavy cream little by little. (The caramel my crystallize a little but will melt as you keep stirring)
    32. Once all the caramel crystals have dissolved, stir in 1 teaspoon of butter. Butter makes the sauce velvety smooth!
    33. Add 1/4 teaspoon of salt. (Sea salt gives the best taste).

      34. Chocolate sauce

    34. Add heavy cream to the chocolate morsels
    35. Melt the chocolate in the microwave (for approximately 20 seconds)
    36. Stir till all the chocolate melts and mixes evenly with the heavy cream
    37. Whip the heavy cream on medium speed till soft peaks form (whip for approximately two minutes)
    38. Add one can of condensed milk
    39. Whip for another minute till stiff peaks form
    40. Divide the cream into three parts for the three flavors of ice cream
    41. Add half of the salted caramel sauce to one of the cream bowls and fold it into the cream
    42. Add half of the chocolate sauce to another whipped cream bowl and fold it in. If you want your ice cream to be more chocolaty, add 1 tablespoon of cocoa powder and mix that in.
    43. If the caramel sauce and the chocolate sauce is too thick to pour, heat it in the microwave for five seconds
    44. To the last bowl add one and a half teaspoons of vanilla essence and mix
    45. Keep all the bowls refrigerated

      46. Building the cake

    46. De-mold the cake and cut 3 equal layers with a leveler or a serrated knife
    47. Line the same cake pan with a long cling wrap
    48. Add the first layer of sponge cake and then add in the salted caramel ice cream
    49. Drizzle the rest of the caramel sauce on the ice cream
    50. Add the next layer of sponge cake and then add the chocolate ice cream. Drizzle the rest of the chocolate sauce
    51. Add the last layer of sponge cake followed by the vanilla ice cream
    52. Top it with bits of your favorite chocolate. I used a chocolate macadamia caramel chocolate
    53. Let this freeze for 8 to 12 hours
    54. Pull out the cling wrap to take the cake out
    55. Enjoy!
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