To make a homemade ice cream cake, prepare a thin sponge-cake base, moisten it lightly, add about 1 kg of ice cream for 8 people and freeze for at least 5–6 hours. You can use artisan, store-bought or homemade ice cream; work quickly, decorate the cake and serve it after 10–15 minutes out of the freezer.
This dessert works well for birthdays, anniversaries and summer dinners. It is also easy to assemble with store-bought ice cream and ready-cut sponge-cake layers.
Sponge-cake base and soaking syrup
Use a thin layer of homemade sponge cake or a ready-cut one. Moisten it without soaking it: choose rum syrup, orange-juice syrup or a simple mixture of water and sugar.
For an ice cream cake without sponge cake, make the base with ladyfingers, savoiardi or ready-made ice cream wafers.
Which ice cream to use, including store-bought
You need about 1 kg of ice cream for a cake serving 8 people. Artisan ice cream from a gelateria, packaged ice cream and homemade ice cream all work. Let it soften only enough to spread it in the tin without melting.
If your homemade ice cream contains eggs, use pasteurised ingredients or a recipe with a documented safe method.
How to assemble an easy ice cream cake
- Line the bottom of a springform tin with a thin layer of your chosen base and moisten it with the syrup.
- Spread the ice cream without shifting or breaking the base. If you like, add chopped fruit, roughly crumbled biscuits or chocolate chips.
- Work quickly and place the tin in the freezer for at least 5–6 hours. If you have a blast chiller, follow the appliance’s recommended cycle.
- Carefully release the cake from the tin, decorate it and return it to the freezer.
How to decorate an ice cream cake
For a classic finish, cover the cake with a smooth layer of whipped cream and pipe decorations with a piping bag. Alternatively, leave the ice cream visible and arrange fresh fruit in the centre. Whichever decoration you choose, work quickly and return the cake to the freezer straight away.
Serving and mistakes to avoid
- Do not over-soak the base or it will lose its texture.
- Do not leave the ice cream at room temperature longer than necessary while assembling the cake.
- Take the cake out of the freezer 10–15 minutes before serving so it is easier to slice.
You can use the same idea to make homemade ice cream sandwiches with ready-made biscuits.
Technical sources
For egg safety and the handling of frozen food, we consulted guidance from the FDA and USDA FSIS.
