Usladov ice cream cake: composition, reviews, photos

It came out simply incredibly delicious! I thought I would swallow my tongue - I liked the result so much.

Today we will prepare a very tasty ice cream cake. Not only children, but also adults love ice cream. Did you know that you can make a great ice cream-flavored cake? Personally, I had no idea, but then I came across a video recipe on the Internet and decided to try it.

And what do you think? It came out simply incredibly delicious! I thought I would swallow my tongue - I liked the result so much. If you have never heard of it or tried it, then this homemade ice cream cake recipe is especially for you.

Don’t delay cooking and surprise your loved ones - they will love it!

Types of cream "Ice cream"

Cream “Ice cream” can be prepared in different ways. The recipe depends on what ingredients you want and can use, and what kind of cake or ice cream cake you want to make. You can use sour cream or milk as the base of the cream. You also need to experiment with eggs, adding whole eggs or just the yolks. Instead of eggs, condensed milk is sometimes added. Either butter or whipped cream is added to the “Ice cream” as a fatty base. As an alternative to fatty ingredients, some use cottage cheese. Below are several different recipes for ice cream.

Cream “Ice cream” for cake – basic recommendations

There is far more than one recipe for “Ice cream” for a cake; there are many different ways to prepare it. It is mainly prepared using custard and various additional ingredients. Thanks to the addition of whipped cream, the cream turns out very fluffy, like melted ice cream. You can find recipes that use cream cheese; you can make a cream ice cream for a cake using sour cream or condensed milk. In some cases, to make the cream dense, dissolved gelatin is added to it.

Cream "Ice cream" with milk

It is good to use “Ice cream” with milk for cakes with sponge, puff, and custard cakes. Napoleon cake is often made with this cream. Ingredients for cooking:

• Milk – glass (250 ml).
• 2 eggs.
• Sugar – 140 g.
• Flour – 2 tbsp. l.
• Butter 82% - 250 g.
• Vanillin - 10 g (packaging).

How to cook:

1. Take out the oil in advance and wait until it reaches room temperature.
2. In a bowl, whisk 2 eggs, 100 ml milk and flour.
3. Separately, bring 150 ml of milk to a boil and pour in a thin stream into the prepared mixture of milk with eggs and flour.
4. Put the cream on the fire and cook, stirring continuously, until thickened. The custard should have a pudding-like texture. Cool it completely.
5. Beat the butter and vanilla until white for a few minutes. Then gradually add the cooled cream into the butter, continuing to beat.
6. The “Ice cream” should be fluffy, snow-white and hold its shape. You can combine the cake layers with the “Ice cream” immediately.

Cream “Ice cream” with sour cream

For cream, you can use sour cream instead of milk. It adds an original sourness to the cream, which only enhances its taste. For the cream “Ice cream” with sour cream you need:

How to cook:

1. Remove the butter from the refrigerator in advance.
2. Place sour cream in a saucepan, add sugar, egg and flour. Beat the mixture with a mixer until the sugar dissolves.
3. Place the resulting homogeneous mixture over low heat and cook until thickened.
4. Cool the cream by covering with cling film or stirring from time to time to prevent an unpleasant film from forming on the surface.
5. Beat the butter separately. Then add custard one tablespoon at a time, continuing to whisk.
6. Add vanillin to the finished cream and beat for another two minutes.

Cream “Ice cream” for sour cream cake can be used in sour cream cakes and other cakes.

Ingredients:

Biscuit:

• flour - 130 grams;
• eggs - 5 pieces;
• sugar - 150 grams;
• starch - 40 grams;
• butter - 35 grams.

Syrup for impregnation:

• sugar - 50 grams;
• water - 100 milliliters;
• lemon juice - 2 tablespoons.

• eggs - 2 large or 3 small;
• sugar - 150 grams;
• butter - 300 grams;
• sour cream (20% or higher) - 420 grams;
• vanilla sugar - 8 grams.

Very tasty ice cream cake. Step by step recipe

First we need to prepare the sponge cakes for our cake.

1. Melt the butter and let it cool completely.
2. Separate the whites from the yolks. Separate very carefully: if even a small amount of yolk gets into the white, it will not beat well.
3. Beat the whites until fluffy foam.
4. Add one tablespoon of sugar to the whites: sprinkle the sugar over the entire surface of the whipping mass. Beat eggs with sugar until stiff peaks form.
5. Add one yolk at a time and beat lightly.
6. Mix flour with starch.
7. Sift into the whipped mixture in several additions.
8. Mix gently from bottom to top.
9. Pour the cooled butter around the edges of the bowl.
10. Mix with a bottom-up motion.
11. We cover the form with parchment paper and pour the dough into it. The mold does not have to be detachable: the main thing is to cover the bottom with parchment paper. My mold is 22 centimeters in diameter.
12. To ensure an even cake, turn the pan clockwise for 30 seconds.
13. Place the mold in an oven preheated to 180 degrees for 30-35 minutes.
14. Leave the finished biscuit in the mold until it cools completely.
15. Separate the cooled biscuit from the walls using a knife and take it out.
16. Tip: Wrap the sponge cake in cling film and let it rest for about 8 hours. You can put it in the refrigerator.

Now it’s time to prepare the syrup for soaking the cake layers for our cake.

1. Mix water with sugar and lemon juice.
2. Mix the ingredients.
3. Place the saucepan on the stove and bring to a boil.
4. Pour into a bowl and leave to cool completely.
5. And, of course, it’s time to prepare the cream itself, which will give our cake the taste of ice cream.
6. Beat the chicken eggs into the pan.
7. Add vanilla and regular sugar.
8. Sift 2 tablespoons of flour.
9. Mix the mixture thoroughly.
10. Add sour cream and mix until smooth.
11. Place the pan on the stove over low heat. You can put it in a water bath.
12. Stir constantly and cook until thickened: approximately 12-13 minutes.
13. Place the cream in a bowl and cover with cling film.
14. Leave until completely cool.
15. Take the butter out of the refrigerator and let it warm up to room temperature. Please note: cream and butter can only be whipped when they are at the same temperature.
16. Beat the butter for about 5 minutes.
17. Add the custard little by little and beat until the custard mixture is gone.
18. We put the finished mixture in the refrigerator so that it gets stronger. Then the cream will truly look like ice cream.

“Smetannik” cake with “Ice cream” cream

Sour cream is delicious on its own, but the “Plombir” cream will give it an unforgettable taste of ice cream. For sour cream biscuit you will need:

Step-by-step preparation:

1. Mix eggs and sugar in a bowl. Beat into thick foam.
2. Add sour cream and beat again.
3. Mix sifted flour with soda in small portions into the mixture of sour cream, sugar and eggs.
4. The dough should be sticky. You need to divide it into two halves.
5. Add 2 tablespoons of cocoa to one half.
6. Pour the light half of the sour cream dough into a greased form and place in the oven at 180⁰ for 30 minutes.
7. Remove the finished cake from the mold and pour the dough and cocoa into it. Allow the first cake to cool.
8. Do the same with the second half of the dough.

Prepare the “Ice cream” for the sour cream cake according to the recipe presented above. In this case, not all the cream can be mixed into the oil, but only part of it. You can coat the cake alternately with custard “Ice cream” and “Ice cream” with butter. Cut each cooled cake into two parts and assemble the cake, alternating dark and light cakes. Top with a butter “Ice Cream” and decorate as desired (with nuts, fruits, chocolate, cookie crumbs, etc.)

The “Smetannik” cake with “Ice cream” on sour cream should be soaked for at least 4 hours.

Cooking Instructions

1 Prepare the ingredients for making the “Ice cream” cake: buttery crumbly cookies, fresh chicken eggs, vanilla sugar, regular sugar, sour cream 18% or 20% fat and dry vanilla pudding.

2 Crush the cookies using a rolling pin in a freezer bag. This method of grinding makes the crumbs heterogeneous with pieces of different sizes. This is exactly the grinding format we need today.

3 Place the split ring on the wide base plate. If you don't have a split ring, use a split rim from a regular baking pan. Turn the headband upside down so that the indentation along the contour is on top. Diameter 16 cm.

4 Line the sides of the mold with Teflon paper, border tape or any other film of your choice that is available (film for packaging flowers, file, etc.) Pour a thin layer of crushed cookies onto the bottom of the mold.

5 In a wide bowl with a thin bottom, mix until smooth: eggs, sugar, vanilla sugar and two packets of dry pudding.

6 You should get a homogeneous egg-sugar mass without lumps. Add sour cream.

7 Whisk the sour cream and sugar-egg portion of the cream until smooth. Prepare a water bath and place the bowl with the cream so that the water does not touch the bottom. Over medium heat, stirring constantly, bring the cream until thickened.

8 Add butter, softened to room temperature, into the hot cream and mix thoroughly. This is the kind of homogeneous, thick, champagne-colored Ice Cream cream.

9 While the cream is still hot, use a spoon to spread it over the layer of crushed cookies. For one layer you will need 5 or 6 tablespoons of Ice Cream.

10 Fill the entire mold layer by layer alternating cookie crumbs and ice cream. For a mold with a diameter of 16 cm, the result is 4 layers of cookies and 4 layers of cream. The top layer is cream. Preparations are complete. Cover the cake with cling film and refrigerate for 4 hours, or better yet, overnight.

11 If desired, sprinkle the top of the cake with white chocolate grated on a coarse grater. This will protect the cream from crusting and give the cake an even creamier, thick ice cream taste.

12 Make balls from the remaining crumbs of cookies and ice cream, roll them in coconut flakes and place them in the refrigerator along with the cake. Use the balls for decoration or as individual cakes.

No-bake cake “Ice cream”

IngredientsCooking Instructions

Cream "Ice cream" with cream

Instead of butter, you can add whipped cream to the ice cream. This cream will have a more delicate and airy texture. It is best used for decorating desserts or for layering light cakes. For the ice cream cream for the cake you need the following products:

Instead of whole eggs, this recipe only calls for yolks. Eliminating the protein in the custard helps get rid of the protein flavor that often ruins the original flavor of the custard.

How to do:

1. Separate the yolks from the whites into a separate container. It's okay if a little white gets into the bowl with the yolks.
2. Add cornstarch and sugar to the yolks. Beat until the sugar dissolves and the yolks are white.
3. Pour milk into the yolks and boil the cream until thick over low heat. Be careful not to burn.
4. Cool the cream under cling film.
5. Beat the butter when it has reached room temperature.
6. Beat the chilled cream separately until fluffy.
7. Gradually add the custard into the butter, whisking with a mixer.
8. Using a spoon or spatula, gently mix the cream with the cream until smooth. The cream is ready.

Recipe for airy cream ice cream for cake

This is a recipe for “Ice cream” for a cake in its classic version. Suitable for any type of cake, including a very tasty cake with this cream and vanilla sponge cake. Potato or corn starch is used to prepare this filling.

Ingredients:

• milk – 2 glasses;
• sugar – 1 glass;
• flour – 2 spoons;
• starch - 1 spoon;
• butter – 110 g;
• cream - 160 ml;
• vanillin – 1 sachet.

Cooking method:

1. Pour granulated sugar into the pan, along with flour and starch. Mix this mixture thoroughly to avoid the formation of lumps.
2. Sugar needs to be diluted with milk and stirred. Then we heat this future cream over the fire. It is important to stir regularly to prevent burning. In the end you need to stir without interruption. After the cream thickens and boils, it must be immediately removed from the stove. Allow the mixture to cool.
3. Whip the cream to stiff peaks.
4. In a separate container, beat the butter, slightly melted and softened.
5. Mix all the ingredients of the cream. Add boiled milk to the mixer, gradually pour in the butter and add vanillin.
6. Finally add whipped cream. With them, the cream does not need to be vigorously whipped in order to leave it airy, like melted ice cream.
7. You can spread the cake immediately, or keep it in the refrigerator for a couple of hours to thicken.

How to make cake frosting using egg yolks?

The cake filling cream recipe is very rich in taste. To prepare it, use corn or potato starch. The fat content of the cream should be more than 33%.

Ingredients:

• starch – 1500 g;
• sugar – 130 g;
• cream - 250 ml;
• vanilla sugar;
• milk – 280 ml;
• butter – 110 g;
• yolk - 4 pieces.

Cooking method:

1. Separate the yolks from the whites and pour into a separate container, add starch and sugar there and beat thoroughly with a whisk.
2. Bring the milk to a boil and remove it from the stove.
3. Gradually add milk to the pre-whipped mixture, stirring with a whisk to prevent the egg from boiling.
4. Place the future cream on the fire and bring it almost to a boil. Then we remove it from the stove when we notice that the mass is moving away from the walls of the pan. Let the cream cool.
5. Additionally, you need to beat the butter.
6. In a separate container, whip high-fat cream.
7. Mix all the ingredients. To make the cream homogeneous and without lumps, add a little cream to the butter, and at the very end - whipped cream.
8. Add vanillin or something similar to the cream for flavor.

How to make a cream filling for a cake using mascarpone?

The recipe for this cake filling cream is perfect for any type of cake and will make them especially tender and tasty. It won’t be difficult to make it, so even a beginner in the culinary business will be able to do it.

Ingredients:

• powdered sugar – 80 g;
• cream – 220 ml;
• mascarpone cheese – 220 g;
• vanillin.

Cooking method:

• In a separate bowl, thoroughly whip the cream until thick foam forms. Keep in mind that if you overdo it, the cream will curdle and the water will separate.
• In another container you need to beat the mascarpone with powdered sugar. It is necessary that the mixture becomes homogeneous; once this is achieved, add vanilla sugar.
• Mix these two masses slowly from bottom to top using a special spatula. To keep the cream airy, you don’t need to shake it too much.
• You can spread the cakes right away. It is advisable to prepare the cream in such a way that you do not leave it for a long time, especially in the refrigerator.

Honey cake with ice cream

Honey cakes are a win-win type of cake that you can experiment with as you please. And in any case, you will be satisfied with the result. In this recipe, we invite you to combine the honey aroma of custard cakes and the wonderful taste of natural ice cream. For honey cake layers with “Ice cream” you need:

Cooking:

1. In a saucepan, beat eggs with salt and sugar until smooth.
2. Add honey and oil to the mixture. Brew the mixture over low heat until it boils.
3. After the aromatic mass has boiled, remove it from the heat and add soda.
4. Add 500 g of flour in parts, kneading the dough well. Place the covered dough in the refrigerator for an hour.
5. Sprinkle the table with flour and place the dough on it. Knead the dough until elastic, adding the remaining 100 g of flour as needed.
6. Roll out the honey dough into a sausage and divide into 12-14 equal parts.
7. Roll out each piece thinly and cut out the cakes with a diameter of 22 cm. Poke the cakes with a fork and send one by one to the oven at 180⁰ for 5-7 minutes.
8. Allow the cakes to cool and then stack them on top of each other. The cakes cool quickly and turn out dry and brittle.
9. Decide how to prepare ice cream for the cake. Any recipe will do.
10. Grease the honey cakes with the prepared “Ice cream”, cover the surface of the cake and leave to soak for about an hour, first at room temperature, then refrigerate.

Recipe for Ice Cream Cake (with crumbs). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Ice Cream Cake (with crumbs)”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of the Ice Cream Cake (with crumbs) is 355.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cream “Ice cream” with proteins

In this recipe, instead of butter or cream, whipped egg whites are added to the cream. It turns out very airy, while still having the taste of ice cream. This cream is suitable for decorating pastries and pies. Must have:

Cooking method:

1. Separate the whites from the yolks. Place the whites in the refrigerator.
2. Mix the yolks in a saucepan with 150 g of sugar until smooth.
3. Pour the sifted flour into the yolks.
4. Add starch and mix thoroughly.
5. Separately, bring the milk to a boil and pour into the mixture in the pan.
6. Boil the cream, then cool completely.
7. Pour the other half of the sugar with water and cook the syrup until large bubbles form.
8. Beat the whites with vanilla sugar until stiff peaks form.
9. Next, pour the hot syrup into the whites in a thin stream.
10. Add the custard into the egg white mixture in portions.
11. The finished cream can be used for a light cake with ice cream or as an independent dish.

Shortbread cake with ice cream

For shortbread cakes, it is better to prepare a light cream, so the “Ice cream” with whites is perfect. But you can also make “Ice cream” for shortbread cake according to other recipes. For shortbread dough:

How to cook: instructions:

1. To prepare a delicious cake with ice cream, mix flour with sugar and salt. Mix.
2. Place the flour on the counter and place the frozen butter cubes on it. Cut the butter with a knife until fine crumbs, without touching it with your hands. The butter should not melt, otherwise the dough will lose its shape during baking.
3. Break the egg into the well in the center of the crumbs and quickly mix the dough with your hands until smooth.
4. Divide the dough into two parts, wrap in film and put in the refrigerator for 1 hour.
5. Roll out the dough thinly on parchment or silicone, poke it with a fork and place in the oven preheated to 180⁰ for 10 - 15 minutes.
6. Prepare the “Ice cream” using egg whites or cream. Pipe towers from a piping bag onto the cooled shortbread.
7. Decorate with fruits, nuts, chocolate, etc.

Cream “Ice cream” with lemon

Lemon cream “Ice cream” is best used as an independent dessert to feel all the charm of its taste. But it will also be good in a cake with “Ice cream” and fruit. For lemon cream you need:

Cooking steps:

1. Remove the butter from the refrigerator to soften in advance.
2. Remove the zest from a whole lemon and squeeze the juice from half.
3. Place the egg, sour cream and sugar in a saucepan and mix thoroughly.
4. Add flour and mix again.
5. Boil the cream and cool well.
6. Beat the butter.
7. Stir the zest and juice of half a lemon into the finished cooled cream.
8. Gradually combine the custard with the butter, adding cream to the butter a tablespoon at a time.

What to serve with ice cream?

As with ice cream, any fruits and berries are suitable for the “Ice Cream”: bananas, oranges, pears, kiwis, raspberries, blueberries, cherries, etc. You can make a chocolate “Ice Cream”, or you can mix a ready-made one with chocolate chips. Moreover, both bitter, milk and white chocolate are suitable. “Ice cream” goes well with all types of nuts: peanuts, hazelnuts, pine nuts, almonds and others. Also, the “Ice cream” can be decorated with marmalade, marshmallows and other sweets. The main thing is not to overwhelm the taste of the ice cream with additives, for which this cream is prepared. You can try freezing the cream, then it will definitely be no different from ice cream.