Best 3 Striped Ice Cream Cake Recipes
In the realm of frozen desserts, the striped ice cream cake stands out as a delightful confection that combines the creamy goodness of ice cream with the visual appeal of colorful layers. Whether you're seeking a showstopping centerpiece for a special occasion or a sweet treat to enjoy on a warm summer day, this dessert is sure to captivate your taste buds and bring a smile to your face.
Here are our top 3 tried and tested recipes!
ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 13-by-17-inch sheet cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
- Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
- Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
- Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
STRIPED ICE CREAM CAKE
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time P1D
Number Of Ingredients 5
Steps:
- Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
- Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
- Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.
STRIPED ICE CREAM CAKE
Steps:
- For assembling: 1 cup blueberry jam 2 pints vanilla ice cream 2 pints raspberry sorbet 1 pint peach sorbet PREPARATION Make the angel-food cake: Preheat oven to 350°F. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, line with parchment, and coat parchment with spray. With an electric mixer on medium speed, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1/4 cup superfine sugar; whisk until stiff, glossy peaks form, about 3 minutes. Sift remaining 1/2 cup superfine sugar, the flour, and salt over egg-white mixture; fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes. Transfer sheet to a wire rack to cool completely. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.) Assemble the ice-cream cake: Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel-food cake in bottom of dish. Spread jam over top. Microwave ice cream to soften, about 20 seconds (or leave at room temperature 10 minutes), then transfer to a bowl and beat with an electric mixer on medium speed until smooth and spreadable, about 30 seconds. Spread ice cream over jam. Freeze until firm, about 1 hour. Soften raspberry sorbet as above and beat until smooth, then spread over ice-cream layer. Freeze until firm, about 1 hour. Soften peach sorbet as above and beat until smooth, then spread over raspberry layer; top with remaining angel-food cake. Wrap in plastic; freeze overnight (or up to 1 week). To serve, rem
Tips:
- Prep Your Cake Mix: Before you start, ensure your cake mix is at room temperature. This will help it mix more evenly and create a smoother batter.
- Don't Overmix: When mixing your cake batter, be careful not to overmix it. Overmixing can make the cake tough and dense. Mix just until the ingredients are combined.
- Chill Your Cake: Before assembling the ice cream cake, chill your cake layers for at least 30 minutes. This will help them hold their shape when you add the ice cream.
- Use Good Quality Ice Cream: The quality of your ice cream will greatly impact the taste of your cake. Use a good quality ice cream that you enjoy the taste of.
- Soften Your Ice Cream: Before spreading the ice cream on the cake, let it soften slightly. This will make it easier to spread and prevent it from tearing the cake.
- Freeze Your Cake: After assembling the ice cream cake, freeze it for at least 4 hours, or overnight. This will help the cake set and make it easier to slice and serve.
Conclusion:
Striped ice cream cake is a delicious and festive dessert that is perfect for any occasion. With its colorful layers of cake and ice cream, it's sure to be a hit with everyone. Follow these tips to make the best striped ice cream cake possible, and enjoy!
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