Recipe courtesy of Mary McCartney
Ice Cream Celebration Cake
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 429
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 62
- Dietary Fiber
- 1
- Sugar
- 48
- Protein
- 4
- Cholesterol
- 41
- Sodium
- 206
- Total: 4 hr 30 min (includes freezing time)
- Active: 30 min
Ingredients
Cake:
1 1/2 pounds vegan lemon or vanilla pound cake, cut into 1/4-inch-thick slices
1/2 pint vegan mint chocolate chip ice cream
1/2 pint chocolate sorbet
1/2 pint vegan strawberry ice cream
1/2 pint vegan vanilla ice cream
Icing:
5 ounces vegan butter, softened to room temperature
3 cups confectioners’ sugar, sifted
3 tablespoons unsweetened plant-based milk
1 teaspoon vanilla extract
To decorate:
Colored sprinkles
Directions
Special equipment:
a deep 8-inch nonstick cake tin- For the cake: Line the base and sides of a deep 8-inch nonstick cake tin with baking parchment or greaseproof paper. Line the sides of the cake tin with the cake slices, slightly overlapping in a shingle pattern so there are no gaps, and saving enough slices to lay over the top of the cake once filled. Using your hands, push the cake down into the sides of the tin.
- Spoon the softened ice creams into the cake-lined tin, one flavor at a time: mint chocolate chip then chocolate sorbet, strawberry ice cream and finally vanilla. Use your spoon to press each layer of ice cream down. Cover the ice cream with the reserved cake slices, starting with the edges and working into the middle, and then press down firmly. Cover the whole cake in plastic wrap, then transfer to the freezer to set for a least 4 hours or overnight.
- For the icing: Put the softened vegan butter into a large bowl, then gradually beat in the confectioners’ sugar using an electric mixer fitted with the whisk. Add the plant-based milk and vanilla extract and whisk until light and fluffy.
- When the ice cream has frozen hard again, remove the cake from the freezer and turn it over onto a plate. Remove the tin and peel away the parchment. Spread the icing all over the cake. (You can put it back into the freezer at this point until ready to serve; it will keep, wrapped well, up to 1 month).
- When ready to serve, decorate with sprinkles and transfer to a cake stand.