As a dessert enthusiast, I’ve always been on the lookout for the perfect combination of flavours and textures. One of my all-time favourite creations is the Vanilla Ice Cream Sandwich Cake. This delightful treat features rich and moist chocolate sponge layers on the top and bottom, sandwiching a luscious filling made from whipped cream, fragrant vanilla extract, and sweet condensed milk. The contrast between the deep chocolate and the creamy vanilla filling is a match made in heaven. It’s not just a cake; it’s a celebration of classic flavours, reimagined in an indulgent, yet refreshing dessert. Every bite takes me back to those carefree summer days, savouring ice cream sandwiches with friends and family. Now, with this recipe, I can recreate those cherished memories anytime, bringing a bit of nostalgia and a lot of joy to my table.
INGREDIENTS USED IN VANILLA ICE CREAM SANDWICH CAKE
Condensed Milk
Condensed milk is sweetened with sugar and has a rich, caramelized flavour. When added to the ice cream mixture, condensed milk provides sweetness without the need for additional sugar. It has a distinctive flavour that adds depth and complexity to the ice cream filling. I have used Nestle Milkmaid to make this recipe but you can use any kind of condensed milk that is readily available to you.
Whipping Cream
The main ingredient that gives the ice cream its entire structure and base is the whipping cream. When whipping cream is beaten, it incorporates air, resulting in a light and fluffy texture. This aeration is key to making the ice cream filling light and airy, rather than dense and heavy. The fat content gives the ice cream its luscious mouthfeel.
The fat in the whipping cream helps to inhibit the formation of large ice crystals, which can make the ice cream grainy. This ensures a smoother, more consistent texture. The fat in the whipping cream helps to inhibit the formation of large ice crystals, which can make the ice cream grainy. This ensures a smoother, more consistent texture.
Vanilla extract
Vanilla extract is the main flavouring agent in the ice cream filling. It imparts a warm, sweet, and aromatic flavour that is both classic and universally appealing. This makes the ice cream filling taste rich and indulgent. I use sprig vanilla extract in my recipes.
Chocolate sponge
The chocolate sponge introduces a rich, deep chocolate flavour that complements the creamy ice cream filling. This combination enhances the overall taste. The chocolate sponge cake acts as the foundational base providing structural support. It helps maintain the shape of the cake, making it easier to slice and serve. I have used my old chocolate cake recipe to make the sponge, recipe link of which is linked below.
However, you can easily opt for your favourite store-bought sponge cake and can experiment with different flavours also.
EQUIPMENTS USED IN VANILLA ICE CREAM SANDWICH CAKE
Not a lot of equipment is required to make this Vanilla Ice cream sandwich cake. However, a few kitchen staples that should always be in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
An electric whisk is necessary to whip all the ingredients into an airy mixture.
Spatulas are useful to scrape down the filling.
Finally, a solid utensil in which you’ll freeze the ice cream sandwich cake is also required. I used my 7-inch springform pan to set my ice cream sandwich cake.
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TIPS TO MAKE THIS VANILLA ICE CREAM SANDWICH CAKE
- Ensure your whipping cream, condensed milk, and even the bowl and beaters are well-chilled before you start. Cold ingredients whip up faster and yield a creamier texture.
- Do not over-whip or overmix. Over-mixing can deflate the whipped cream, resulting in a less airy texture.
- Use a high-quality vanilla extract for the best flavour. You can also experiment with other extracts or add-ins like crushed cookies or chocolate chips for variety.
- Before serving, let the ice cream cake sit at room temperature for a few minutes to soften slightly for easier eating.
- For a fun presentation, roll the edges of the ice cream sandwiches in sprinkles, mini chocolate chips, or crushed nuts.
- 1+1/2 cup whipping cream
- 1 tsp vanilla extract
- 200 g condensed milk
- Store-bought or homemade chocolate sponge
- In a bowl, add cold whipping cream and vanilla extract. Beat with an electric mixer until soft peaks form.
- Add milkmaid and continue to whip until stiff peaks form. This will be your vanilla ice cream.
- Line a 7-inch springform pan with an acetate or OHP sheet, extending ½ inch above the rim.
- Place a layer of chocolate sponge cake at the bottom of the pan and spread the vanilla ice cream mixture over it.
- Add another layer of chocolate sponge cake on top.
- Freeze for at least 8-10 hours, or overnight.
- Once set, garnish with whipped cream, melted chocolate, and cherries.
If you like my Vanilla Ice Cream Sandwich Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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