How to make eggless ice cream cake

Don’t deprive yourself of this deliciousness!!

How to make eggless ice cream cake`

Difficulty:IntermediatePrep time:1 hour Cook time:1 hour Servings:4 servings

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! ūüėč

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

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

  16. Line the 9 x 5‚ÄĚ loaf pan with parchment paper
  17. Add in the cake batter
  18. Gently tap the pan and swirl around a chopstick to get rid of air bubbles
  19. Ready to bake!
  20. If you‚Äôre using an oven bake it at 350¬įF for 45 minutes
  21. Line a pan with a layer of salt
  22. Place a perforated metal plate on it
  23. Set the heat on low and let it preheat for five minutes
  24. When the pan feels warm put the cake pan in
  25. Place the lid on and let it bake for 40 minutes
  26. Make sure the heat is low
  27. The cake is done when the sides turn slightly dark
  28. A toothpick should come out clean when pricked in the center of the cake
  29. Let the cake cool down completely
  30. Making 3 flavors of ice cream

    Caramel sauce for the salted caramel ice cream

  31. Add 1/4 cup of cane sugar to a heavy bottom pan (preferably deep pan)
  32. 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)
  33. Once the sugar starts to melt, turn off the heat and stir well, so the rest of the sugar melts
  34. 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)
  35. Once all the caramel crystals have dissolved, stir in 1 teaspoon of butter. Butter makes the sauce velvety smooth!
  36. Add 1/4 teaspoon of salt. (Sea salt gives the best taste).
  37. Chocolate sauce

  38. Add heavy cream to the chocolate morsels
  39. Melt the chocolate in the microwave (for approximately 20 seconds)
  40. Stir till all the chocolate melts and mixes evenly with the heavy cream
  41. Whip the heavy cream on medium speed till soft peaks form (whip for approximately two minutes)
  42. Add one can of condensed milk
  43. Whip for another minute till stiff peaks form
  44. Divide the cream into three parts for the three flavors of ice cream
  45. Add half of the salted caramel sauce to one of the cream bowls and fold it into the cream
  46. 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.
  47. If the caramel sauce and the chocolate sauce is too thick to pour, heat it in the microwave for five seconds
  48. To the last bowl add one and a half teaspoons of vanilla essence and mix
  49. Keep all the bowls refrigerated
  50. Building the cake

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