The ice cream cake recipe
for your table
Line the base and sides of a springform tin with baking paper or cling film, leaving the edges hanging well over the sides. Mix the biscuit crumbs with the melted butter, press them firmly onto the base and place the tin in the freezer for half an hour, until the base feels firm.
Leave the ice cream of the first flavour on the counter until it is spreadable, but do not let it melt: ice cream that has become liquid and then refreezes turns grainy, because the water then has a chance to grow into large crystals. Scoop it onto the cold base, smooth it right up to the edge and return the tin to the freezer for an hour.
Do the same with the second flavour, but first check whether the layer underneath is really hard. If it still gives when you press it with a spoon, leave it longer. A soft layer mixes with the new one, so when you slice it you see a blotch instead of a line.
Whip the cream until stiff, spread it over the cake and top with fruit or shaved chocolate. Freeze the cake for at least another hour. Take it out of the freezer fifteen minutes before slicing and cut it with a knife you have held under the hot tap and then dried.
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The story
An ice cream cake is less a recipe than a construction project: you stack layers that each need to be firm before the next one is added. That is also where things can go wrong, because ice cream that looks firm on top is often still soft in the middle, and two layers that have run into each other are immediately visible when you cut into it. The reward is that you can make it weeks in advance. A cake that is fully assembled in the freezer only needs to be removed from the pan and placed on the table on the day itself, and that is no small thing when you have fifteen people over for a birthday.
The right glass
On this page, the glass serves a different purpose than elsewhere on our recipe page, and we will say so honestly: you make an ice cream cake in a springform pan. The glass only comes in at the end, for serving portions and the drink alongside. If a slice falls apart while cutting, which does happen, simply scoop it into a coupe; it is still a dessert rather than a disaster. The first glass below holds 25 cl and, according to the description, is the classic size for two scoops with garnish, on a foot that keeps your hand away from the bowl so the contents do not melt faster. The second is a 23.5 cl coupe, described as intended for champagne, prosecco or a classic coupe cocktail, and it is the glass that stands next to the cake on the table. More sizes can be found among the dessert glasses.
Royal Leerdam Desserts Ice Cream Coupe 25 cl (set of 6)
Bormioli Rocco Novecento Champagne Glass / Coupe 23.5 cl (set of 4)
Both sets together € 60,90.
The right tools
For an ice cream cake, besides the glass, you use a muddler to pound the cookies in a bag into even crumbs and a bar spoon with a long handle to smooth each layer right up to the edge of the mold. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 66,85.
What will you serve with it?
An ice cream cake usually appears on the table when there is something to celebrate, and then you serve champagne or prosecco with it. You can also make it sweeter: pour a little Baileys or Kahlúa over a slice to turn it into a dessert in its own right. On each liquor page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
The two flavors determine the look of the cross-section, so choose two that differ in color: vanilla with stracciatella offers hardly any contrast, while vanilla with forest fruits or pistachio with chocolate does. A third layer is also possible; allow an extra hour. Instead of ordinary cookies, a base of crumbled speculaas or almond cookies works well, and if you don't want a base, leave it out; the cake holds together perfectly well without one. A thin layer of crumbs between the two flavors also gives you something to hear when slicing. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Take the cake out of the freezer fifteen minutes before cutting and leave it on the counter, because straight from the freezer it won't cut but will break. Hold the knife under hot running water, dry it, and cut through in one motion; wipe the knife clean between slices and warm it again. Put slices that come out crooked into a coupe glass, and no one will notice the difference.
Good to know
Why must each layer harden first?
Because soft ice cream mixes with the next layer. If you spoon the second flavor onto a layer that is still soft, it presses into it and the colors run together; when you cut the cake, you won't see a clean stripe but a blurred transition. An hour per layer in a standard freezer is a safe minimum, and longer is always fine. Check by pressing the center with the back of a spoon, not the edge, because the edge is always the first to become hard.
How soft can the ice cream become?
Spreadable, not liquid. You should be able to spread it without it running off the spatula. Ice cream that has fully melted and is then refrozen becomes grainy: the released water freezes into large crystals, and the air incorporated during churning disappears. Leave the container on the counter for fifteen minutes, not in the microwave.
Springform pan, parchment paper, or plastic wrap?
A springform pan is the most convenient because the rim can be removed, but frozen ice cream sticks to metal. So line the base with parchment paper and the rim with a strip of parchment paper or plastic wrap, leaving it hanging well over the sides. When releasing the cake, pull on the overhanging edges and it will come out of the pan intact. If that doesn't work, wrap a warm tea towel around the rim for half a minute.
How far in advance can you make it?
Layers. Let the cake freeze completely first, then wrap it in foil; otherwise the foil will stick to the whipped cream. Don't place it next to strongly scented foods, because ice cream absorbs odors. Add the decoration just before serving if you're using fresh fruit, as it becomes dull in the freezer.
How do you cut an ice cream cake neatly?
With a sharp knife warmed under a hot tap and then dried. Cut in one smooth motion all the way to the bottom, pull the knife straight out, wipe it clean and warm it again before making the next slice. Taking it out of the freezer fifteen minutes beforehand makes the biggest difference.
Which ice cream is best to use?
Plain ice cream from a tub works best, because it contains fat and air that make it spreadable at around minus ten degrees. Sorbet contains more water and less fat, so it becomes harder in the freezer and is less easy to slice. If you still want sorbet in a layer, put it on the bottom and expect to wait a little longer before slicing.
Frequently asked questions
How long should an ice cream cake be in the freezer?
Allow half an hour for the cookie base, one hour per ice cream layer and another hour after adding the whipped cream. So with two flavors, you will spend about four hours on it, most of which involves doing nothing. A night in the freezer is never a bad idea and makes slicing easier.
Can you make an ice cream cake in advance?
Yes, weeks in advance. Let it freeze completely first, then wrap it in foil so the surface does not dry out and it does not absorb odors from the freezer. Add fresh fruit only shortly before serving.
Why are the layers in my ice cream cake running into each other?
Because the bottom layer was not firm enough yet, or because the ice cream was too soft when it was added. Press the center of the layer with the back of a spoon: if it gives, it needs to go back in the freezer. And add the new ice cream when it is spreadable, not when it is already running.
How do you get an ice cream cake out of a springform pan?
By lining it beforehand. Place baking paper on the bottom and baking paper or cling film along the edge, leaving plenty of overhanging edges to pull on. If it is still stuck, wrap a warm, wrung-out tea towel around the edge for half a minute, then release the clasp.
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