Chocolate Ice Cream Cake Recipe2020-08-04
- Cuisine: American
- Course: Appetizer, Dessert, Oven
- Skill Level: Child Friendly, Easy
- Add to favorites
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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1 People rated this recipe
This information is per serving.
Chocolate ice cream cake recipe. Very easy and delicious dessert baked in an oven. This recipe includes ice cream (vanilla or coffee). You can prepare your own ice cream. This is really easy.
Vanilla Ice Cream Recipe
Makes 6 servings
Instructions: In a small bowl, whip the egg whites until stiff, then gradually add the sugar, and beat until dissolved. Add the egg yolks and beat until thoroughly mixed. Whip the cream until thick but not stiff and fold the egg mixture with the fruit juice or black coffee.
Put into refrigerator tray. Freeze quickly until set.
Chocolate Ice Cream Cake Recipe
- 4 large eggs, separated
- 1/2 cup sugar
- dash salt
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 3 tablespoons rum or Marsala
- 1 quart (1 L) vanilla or coffee ice cream
- 1/2 cup semi-sweet chocolate pieces
- 2/3 cup (160 ml) coffee cream
- 1/2 teaspoon vanilla extract
- chopped walnuts
- extra chocolate
Grease 10- by 14-inch (25-by 35 cm) oblong cake pan. Line it with greased wax paper or aluminum foil.
In a mixing bowl, combine the yolks and half the sugar. Beat well and set aside.
In another bowl, combine egg whites and salt. Beat until stiff. Add remaining sugar, and beat until dissolved. Fold the meringue into the egg yolk mixture.
Stir the cornstarch and cocoa together and sift gently on top of mixture. Pour the rum or Marsala around the edge and fold all together lightly. Spread mixture evenly in the pan.
Place in preheated oven (350 F (175 C)). Bake until cooked, for about 15-20 minutes.
Turn onto a clean, damp, dish towel and roll up, then unroll and re-roll without the dish towel. Leave until quite cold. Have ice cream slightly soft. Spread quickly on the unrolled cake and roll up. Wrap in a plastic wrap. Freeze until the ice cream sets (preferably overnight).
Put the chocolate in the bowl, stand in hot 9not boiling) water over medium-high heat until melted. Add the cream, and stir well to blend. Cool and add the vanilla extract. Stand in a bowl of ice. Beat until thick, then quickly spread over the roll, roughing with a fork.
Sprinkle with chopped walnuts 9optional) and grate a little extra chocolate over. Wrap with a plastic wrap and freeze until required.