Best 2 Berry Ice Cream Cake Recipes

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Indulge in a delightful culinary journey with our collection of exquisite berry ice cream cake recipes. These frozen treats are perfect for any occasion, whether it's a summer gathering, a special celebration, or a sweet ending to a memorable meal. Our recipes feature a variety of flavors and techniques, ensuring that there's something to satisfy every palate. From classic no-churn ice cream cakes to elegant layered confections, our selection offers a range of options for bakers of all skill levels. Get ready to embark on a sweet adventure as we explore the wonderful world of berry ice cream cakes!

**Recipes Included:**

* **No-Churn Berry Ice Cream Cake:** This recipe is a breeze to make, requiring no special equipment or complicated techniques. Simply layer your favorite berries, whipped cream, and crushed cookies in a springform pan, freeze, and enjoy!

* **Fresh Berry Ice Cream Cake:** Elevate your ice cream cake with fresh, seasonal berries. This recipe features a creamy vanilla ice cream base swirled with a vibrant berry compote, all nestled between layers of tender cake.

* **White Chocolate Raspberry Ice Cream Cake:** Experience a symphony of flavors with this luxurious cake. Layers of white chocolate ice cream, tangy raspberry sorbet, and a delicate white chocolate mousse come together to create a truly unforgettable dessert.

* **Mixed Berry Swirl Ice Cream Cake:** Delight in a vibrant explosion of flavors with this colorful cake. A creamy vanilla ice cream base is swirled with a medley of berries, creating a stunning and delicious treat that's sure to impress.

* **No-Bake Berry Ice Cream Cake:** This recipe is perfect for those who want a delicious dessert without turning on the oven. A graham cracker crust is topped with layers of ice cream, berries, and whipped cream, then frozen until set.

Here are our top 2 tried and tested recipes!

CHOCOLATE-BERRY ICE CREAM CAKE



Chocolate-Berry Ice Cream Cake image

Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Number Of Ingredients 14

Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
1/4 cup buttermilk
1 tablespoon vegetable oil
1/2 teaspoon pure vanilla extract
1 cup fresh or thawed frozen blackberries (5 ounces)
1 pint vanilla ice cream, softened
1 pint raspberry sorbet, softened

Steps:

  • Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
  • Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.

Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 3 g

BERRY ICE CREAM CAKE



Berry Ice Cream Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Basic Chocolate Cake, recipe follows, baked and cooled
3 cups strawberry ice cream, softened
2 1/2 cups raspberries and/or quartered strawberries
1/4 cup sugar
3/4 cup cold heavy cream
1 teaspoon vanilla extract
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
  • Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Tips:

  • For a richer flavor, use full-fat cream and milk.
  • If you don't have a springform pan, you can use a 9-inch round cake pan. Just line the bottom with parchment paper.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before assembling the ice cream cake.
  • For a neater look, use a piping bag fitted with a star tip to pipe the whipped cream onto the cake.
  • Garnish the cake with fresh berries, chocolate shavings, or chopped nuts.

Conclusion:

This berry ice cream cake is a delicious and refreshing treat that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a special dessert, give this ice cream cake a try.

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