Ice cream cake: delicious and without an ice cream maker
When you unmold this wonderful ice cream cake you won’t believe your eyes. Covered with a crunchy and inviting chocolate ganache, it will reveal a cloud of very soft vanilla flavored cream that will win you over. And the spoons of adults and children will sink non-stop into its incredible goodness. They will stop only when, full of such delight, they decide to give you a thunderous applause to give you due credit.
Now, it’s true, all of this perhaps sounds excessively poetic and theatrical, but we can assure you that this dessert will sparkle with family and friends.
Better than many words, the facts remain, so get to work. Let’s not waste any more time, we have an appointment with a truly unmissable sin of gluttony!
Ice cream cake: ingredients and preparation
For this recipe, get:
- for the ganache:
- 250 g of dark chocolate
- cooking cream – 17% fat 200 g
- for the ice cream:
- condensed milk 395 g
- 3 egg yolks
- cooking cream – 17% fat content 400 g
- cold whipped cream 300 ml
- vanilla extract 7ml
Pour the condensed milk into a tall, capacious saucepan, add the egg yolks and the vanilla essence. Mix with a spatula. When the mixture is well bound, place the pan on the stove over low heat, then add the cooking cream (400 g) and thicken. Turn off the gas and let it cool.
Meanwhile, prepare the ganache.
In another clean saucepan, put the chocolate and cooking cream (200 ml), mix with a spatula and melt the mixture over low heat. When you get a smooth and firm cream, pour it on the bottom of a cake pan with a diameter of about 23 cm.
Place it in the refrigerator to harden for half an hour.
In a bowl, whip the cream (300 ml) until stiff with an electric whisk, then add the condensed milk-based preparation, now cold, and continue to work everything with the mixer. When the mixture is well blended, pour it into the mold, over the chocolate, level the surface, close with a sheet of aluminum foil and place in the freezer for at least 8 hours, better overnight.
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When it’s time to unmold it, pour two inches of boiling water into a bowl that contains the entire pan, then place the mold inside to soften the ganache. Leave it for a minute at most, then unmold your ice cream cake and bring it to the table.