Sweet Tooth Experiments

Tag Archives: ice-cream

Coconut Lime Avocado Ice-Cream Sandwich Cake

Posted on Posted in Ice-cream cake .

Coconut Lime Avocado Ice-Cream Sandwich Cake

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

You would have noticed I do tend to opt towards chocolate for mouse or tart filings if you frequent my website often. For something a little different I wanted to trial Avocado in this context. Similar to banana, when avocado is frozen and blitzed it resembles a very similar texture to ice-cream. Therefore I decided I would make an avocado ice-cream but also incorporate complementary flavors. Thus the lime and coconut, which work very well with the avo as well as being best buddies in flavor profiles as they are.

To take the ice-cream to the next level I decided to make a thin sponge cake to sandwich the ice-cream in.

This is where I came up with the idea of making a lime and coconut sheet cake.

After a few tweaks I ended up with the below recipe that is quite moreish and a great alternative to a high saturated fat cake.

Ingredients:

Cake:

  • 4 eggwhites
  • 160g sugar
  • 1 + ½ tsn coconut essence
  • 180g flour
  • 2 tsn lime zest

Ice-Cream:

  • 2 avocados (300g)
  • 1 tbsn lime juice
  • 240g sweetened condensed milk
  • 90g coconut milk
  • 1 tsn coconut essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 30 x 30cm cake tin with baking paper.
  2. Place all the cake ingredients in a bowl and using electric beaters whisk for 60 seconds on a low speed.
  3. Pour the mix into the tin and Bake for 10 minutes.
  4. Invert onto a cooling rack and leady aside until cooled.
  5. Meanwhile make the ice-cream but placing all ingredients into a food processor and blitz until the mix is creamy and smooth. Place in the freezer for 30 mins to slightly harden.
  6. Line a 10cm x 15cm cake tin with plastic wrap and cut the cake into 2 10cm x 15cm  pieces.
  7. Trim the first cake piece to fit snug into the base of the cake tin and place in.
  8. Spoon the ice-cream mix ontop of the cake layer.
  9. Push down the second cake layer to secure and wrap the overlapping plastic wrap over the cake tightly.Place in the freezer to set for 3 hours.
  10. Remove the cake from the tin by pulling the plastic wrap and inverting the cake onto a plate.
  11. Top with some dusted icing sugar and serve.

 

Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe

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Coconut Lime Avocado Ice-Cream Sandwich Cake recipe
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Chocolate Chai Ice-Cream Sandwich

Posted on Posted in Ice-cream & Sorbet, Ice-cream cake .

Chocolate Chai Ice-Cream Sandwich

Chocolate Chai Ice-Cream Sandwhich recipe

This recipe is like a premium-class version of a maxibon. My favorite ice-cream is definitely the maxibon, the soft biscuit sandwiched with ice-cream side is just amazing!

To give it a prestige makeover I decided on the beautiful flavour mix of chai, ginger and chocolate.

If you make this cake I can guarantee that you will opt for this treat every time over a maxibon!

Chocolate Chai Ice-Cream Sandwhich recipe

 

Ingredients:

Sponge:

  • 4 eggs
  • 150g sugar
  • 50g flour
  • 1 tbsn cocoa powder
  • 1 tsn chia spice powder

Extra:

  • 100g chocolate ripple biscuits
  • 10g chai powder

Ice-Cream:

  • 480ml thickened cream
  • 170g dark chocolate
  • 4 egg yolks
  • 2 eggs
  • 100g sugar
  • Extra, 70g grated dark chocolate
  • 40g chia spice powder
  • 1 tsn ground ginger

 

Method:

  1. Pre heat the oven to 180c degrees and line a 30cm x 30cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters on low whisk for 60 seconds.
  3. Pour the mix into the cake tin and bake for 10 minutes.
  4. Remove from the oven and leave the sponge in the tin for 10 minutes then invert onto a cooling rack.
  5. Line a 15cm x 25cm cake tin with 2 layers of aluminuim foil allowing for overhang.
  6. Cut two 14cm x 25cm pieces of the sponge and place one piece in the lined cake tin.
  7. Place the biscuits and 10g chai powder in a food processor and blitz until the mix resembles breadcrumbs.
  8. Sprinkle 40g of the chocolate crumbs over the sponge and place in the freezer.
  9. Place 180ml of the cream in a bowl in the microwave and heat until boiling. Add the chocolate and stir until smooth and glossy.
  10. In another bowl with electric beaters whisk the egg yolks and eggs with the sugar until light and creamy.
  11. Slowly pour the cooled chocolate mix into the egg mix while the beaters are going.
  12. Place the mix in the fridge for 30 mins to thicken.
  13. Beat the remaining 300ml cream until peaks form.
  14. Add the extra grated dark chocolate into the cream as well as the chai powder and ground ginger. Fold until combine.
  15. Fold the cream mix into the chocolate egg mix until combine.
  16. Pour the mix into the cake tin on top of the sponge and smooth the top with a spoon.
  17. Place in the freezer for 15 minutes or until almost set.
  18. Sprinkle 40g chocolate crumbs oven the top of the ice-cream.
  19. Place the 2nd sponge on top of the ice-cream and place back in the freezer for 2 hours or until completely firm.
  20. To serve invert the sandwich onto a platter, remove the aluminium foil and slice thickly.
  21. Sprinkle the remaining chocolate crumbs over the sandwich to serve.

 

Note:

  • You can decorate with a dust of cocoa powder on the top.

 

Chocolate Chai Ice-Cream Sandwhich recipe

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Chocolate Chai Ice-Cream Sandwhich recipe

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Baked Ice-Cream Cake

Posted on Posted in Cakes .

 Baked Ice-Cream Cake

Baked Ice-Cream Cake Slice recipe

For ages I have been meaning to make a cake that is the simplest to make imaginable. A cake that is fool proof and has only a few steps so my ‘not so savvy’ baker friends can produce a successful creation.

Now I have baked with many liquid ingredients over the years, soda, yoghurt, cordial, alcohol you name it so it’s no surprise that I have gone down the melted ice-cream avenue for this recipe.

However this is not as silly as it sounds. Ice-cream is made of cream/milk, eggs, sugar (sometimes vanilla and salt). Looking at these ingredients these are all core ingredients in a cake batter where all that is missing is the flour….So if I melt my favorite ice-cream and mix it with flour I could produce the most simplest, fool proof, amazing tasting, flavor adaptable (use which ever ice-cream you desire) 5 minute cake.

Hello success!

Baked Ice-Cream Cake Slice recipe
 

Ingredients:

Cake:

  • 500g ice-cream (I used Salted Caramel Popcorn flavour)
  • 225g flour

Icing:

  • 330g ice-cream
  • 160g butter
  • 180g icing sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the ice-cream in a bowl and leave to melt completely.
  3. Add the flour to the melted ice-cream and with a hand whisk stir until well combined.
  4. Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
  5. Meanwhile to make the icing place the ice-cream in a saucepan on the stove on a high heat.
  6. Stir for 5 minutes until the mix becomes a thick caramel, set aside.
  7. Beat the butter and icing sugar for 2 minutes until light and fluffy.
  8. Add the cooled caramel and using the electric beaters again beat until well combine and fluffy.
  9. Once the cake is cooked leave in the tin for 5 minutes then on a cooling rack.
  10. Once the cake is cooled cut in half horizontally and top each cake layer with the icing.
  11. Place one layer on top of the other and enjoy.

 

 

Baked Ice-Cream Cake Slice recipe
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Baked Ice-Cream Cake Slice recipe

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Baked Ice-Cream Cake Slice recipe
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Baked Ice-Cream Cake Slice recipe
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Baked Ice-Cream Cake Slice recipe
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Cordial Cake recipe
Cordial Cake recipe

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