Ice Cream Cake

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Create that WOW with this baked alaska inspired ice cream cake recipe. Strawberry, vanilla and Orange ice cream coated in a meringue shell!

12 - 16 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Ice Cream Cake

For the Ice Cream:

1000 ml Double Cream
794 ml Condensed Milk
30 g Dr. Oetker Liquid Glucose
15 ml Dr. Oetker Madagascan Vanilla Extract
15 ml Dr. Oetker Valencian Orange Extract
5 g Dr. Oetker Orange Extra Strong Food Colour Gel
150 g Strawberry Jam
100 g Strawberries Finely Chopped
5 g Dr. Oetker Red Extra Strong Food Colour Gel

For the Sponge:

110 g Margarine
110 g Caster Sugar
2 Medium Eggs
5 ml Dr. Oetker Madagascan Vanilla Extract
110 g Self-Raising Flour

For the Meringue:

4 Dr. Oetker Free Range Egg White Powder Sachets
5 g Dr. Oetker Cream of Tartar Sachets
1.25 g Dr. Oetker Red Extra Strong Food Colour Gel
1.25 g Dr. Oetker Orange Extra Strong Food Colour Gel

preparation

Preparation

To Make the Ice-cream

Step 1: You will need to make the ice-cream the day before so it can set overnight. To make the ice-cream, firstly line a 7 inch diameter domed bowl with cling film. Whisk the double cream in a bowl until soft peaks form, add the condensed milk and gently fold together. 

Step 2: Divide the mixture between 3 bowls, in one bowl stir in the Vanilla Extract, in another bowl stir through the Orange Extract and add a few drops of Orange Food Colour Gel and mix together – add more Orange Food Colour Gel until you reach your desired colour. In the final bowl add the strawberry jam and Red Food Colour Gel add more Yellow Food Colour Gel until you reach your desired colour, gently fold the chopped strawberries through.

Step 3: Cover each bowl with cling film and place in the freezer the set overnight.

For the sponge

Step 4: Pre-heat the oven the 180°C/160°C/Gas Mark 4 and grease and line a 7 inch round cake tin.

Step 5: Place the margarine and sugar into a bowl and beat together until light and smooth in texture. Add the eggs and vanilla extract and mix until all combined. 

Step 6: Fold the flour into the mixture until all combined. Once combined pour the mixture into the cake tin and bake for 20-25 minutes until the sponge is baked and a skewer inserted into the centre comes out smooth.

Step 7: Leave the cool in the tin for 10 minutes then place on a cooling rack to cool completely.

Assembly

Step 8: Line a domed bowl with a 7 inch diameter base with cling film. Take your frozen ice cream out of the freezer and spoon the orange ice-cream into the bowl filling a third full – make sure you compact the ice-cream layer to fill in any gaps. Next add the vanilla ice-cream layer to fill the next third of the bowl, then repeat with the strawberry ice-cream. Place the bowl in the freezer until required. 

Step 9: To make the meringue, make up the egg white powder following the instructions on pack. Whisk the egg white and Cream of Tarter until stiff peaks form.

Step 10: Whilst whisking the egg whites add the caster sugar a spoonful at a time ensuring the sugar is mixed after each addition. Once all the sugar is added you should have a thick, glossy mixture. 

Step 11: Divide the meringue mixture into two bowls. Take one bowl and divide equally between 2 bowls, add a few drops of red colour to one bowl and a few drops of orange colour into the other bowl. Gently mix the colour through the meringue to form a pastel pink colour and pastel orange colour and place to one side.

Step 12: Place the sponge cake on your serving plate, take the bowl of ice cream out of the freezer and place the bowl of ice-cream on top of the sponge. Remove the bowl and peel away the cling film. 

Step 13: You now need to work quickly to prevent the ice-cream from melting. Take your bowl of white meringue, using a palette knife smooth the meringue over the ice-cream and sponge layer ensuring it is all covered in meringue and there are no gaps. 

Step 14: Place the coloured meringue into a piping bag fitted with a star nozzle, place the red meringue down one side of the piping bag and the orange meringue down the other side. Pipe the coloured meringue over the white meringue to create two tone stars. 

Step 15: Place the Alaska pudding back into the freezer until ready to serve. Just before serving remove from the freezer and torch the meringue with a blowtorch. – if you do not have a blow torch place the Alaska in the oven at 200°C/180°C/Gas Mark 6 for 5-8 minutes until the tips of the meringue start to slightly tinge brown. Your Baked Alaska is now ready to serve and enjoy! 

Nutritional Information for the recipe Ice Cream Cake

Per Serving Per 100 g / ml
Energy 2901 kJ
693 kcal
1566 kJ
374 kcal
Fat 48.13 g 26.01 g
Carbohydrate 56.37 g 30.47 g
Protein 8.44 g 4.56 g

preparation

Preparation

To Make the Ice-cream

Step 1: You will need to make the ice-cream the day before so it can set overnight. To make the ice-cream, firstly line a 7 inch diameter domed bowl with cling film. Whisk the double cream in a bowl until soft peaks form, add the condensed milk and gently fold together. 

Step 2: Divide the mixture between 3 bowls, in one bowl stir in the Vanilla Extract, in another bowl stir through the Orange Extract and add a few drops of Orange Food Colour Gel and mix together – add more Orange Food Colour Gel until you reach your desired colour. In the final bowl add the strawberry jam and Red Food Colour Gel add more Yellow Food Colour Gel until you reach your desired colour, gently fold the chopped strawberries through.

Step 3: Cover each bowl with cling film and place in the freezer the set overnight.

For the sponge

Step 4: Pre-heat the oven the 180°C/160°C/Gas Mark 4 and grease and line a 7 inch round cake tin.

Step 5: Place the margarine and sugar into a bowl and beat together until light and smooth in texture. Add the eggs and vanilla extract and mix until all combined. 

Step 6: Fold the flour into the mixture until all combined. Once combined pour the mixture into the cake tin and bake for 20-25 minutes until the sponge is baked and a skewer inserted into the centre comes out smooth.

Step 7: Leave the cool in the tin for 10 minutes then place on a cooling rack to cool completely.

Assembly

Step 8: Line a domed bowl with a 7 inch diameter base with cling film. Take your frozen ice cream out of the freezer and spoon the orange ice-cream into the bowl filling a third full – make sure you compact the ice-cream layer to fill in any gaps. Next add the vanilla ice-cream layer to fill the next third of the bowl, then repeat with the strawberry ice-cream. Place the bowl in the freezer until required. 

Step 9: To make the meringue, make up the egg white powder following the instructions on pack. Whisk the egg white and Cream of Tarter until stiff peaks form.

Step 10: Whilst whisking the egg whites add the caster sugar a spoonful at a time ensuring the sugar is mixed after each addition. Once all the sugar is added you should have a thick, glossy mixture. 

Step 11: Divide the meringue mixture into two bowls. Take one bowl and divide equally between 2 bowls, add a few drops of red colour to one bowl and a few drops of orange colour into the other bowl. Gently mix the colour through the meringue to form a pastel pink colour and pastel orange colour and place to one side.

Step 12: Place the sponge cake on your serving plate, take the bowl of ice cream out of the freezer and place the bowl of ice-cream on top of the sponge. Remove the bowl and peel away the cling film. 

Step 13: You now need to work quickly to prevent the ice-cream from melting. Take your bowl of white meringue, using a palette knife smooth the meringue over the ice-cream and sponge layer ensuring it is all covered in meringue and there are no gaps. 

Step 14: Place the coloured meringue into a piping bag fitted with a star nozzle, place the red meringue down one side of the piping bag and the orange meringue down the other side. Pipe the coloured meringue over the white meringue to create two tone stars. 

Step 15: Place the Alaska pudding back into the freezer until ready to serve. Just before serving remove from the freezer and torch the meringue with a blowtorch. – if you do not have a blow torch place the Alaska in the oven at 200°C/180°C/Gas Mark 6 for 5-8 minutes until the tips of the meringue start to slightly tinge brown. Your Baked Alaska is now ready to serve and enjoy! 

Nutritional Information for the recipe Ice Cream Cake

Per Serving Per 100 g / ml
Energy 2901 kJ
693 kcal
1566 kJ
374 kcal
Fat 48.13 g 26.01 g
Carbohydrate 56.37 g 30.47 g
Protein 8.44 g 4.56 g
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