Eiskuchen, or Ice Cream Cake, is a delightful fusion of cake and ice cream that offers a perfect balance of creamy, cold sweetness and soft, fluffy cake layers. Popular in many countries around the world, Ice Cream Cake is a favorite for birthdays, summer celebrations, and other special occasions where a traditional cake might feel a bit too heavy. Combining the best of both desserts, Eiskuchen can be made in various flavors, from classic vanilla and chocolate to more adventurous combinations like fruit sorbets, cookie dough, or even Nutella swirls.
In this article, we’ll explore the versatility of Eiskuchen, walk you through a basic recipe, and share tips on customizing it to suit your favorite flavors and decorations.
What is Eiskuchen (Ice Cream Cake)?
Eiskuchen typically consists of layers of cake (or cookie crust) and ice cream, stacked together and frozen. These layers are then covered with whipped cream, chocolate ganache, or another frosting, and can be decorated with sprinkles, fruit, or nuts. Ice Cream Cake is known for its refreshing texture, making it an excellent dessert option when the weather is warm or for those who want a fun twist on the classic cake.
The beauty of Eiskuchen lies in its flexibility—you can combine various cake and ice cream flavors, add fillings like caramel or fudge, and experiment with different toppings to create a showstopping dessert that everyone will love.
Recipe for Classic Eiskuchen (Ice Cream Cake)
This recipe features a simple yet delicious combination of vanilla cake and chocolate ice cream. You can substitute the cake flavor or ice cream to suit your preferences, or even add a cookie crust as the base instead of cake.
Ingredients:
For the Cake:1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180ml) milk
For the Ice Cream Layer:
1 1/2 quarts (about 1.4 liters) of your favorite ice cream (for this recipe, we use chocolate ice cream, softened slightly)
For the Topping (optional):
1 1/2 cups (360ml) heavy cream
1/4 cup (30g) powdered sugar
1 teaspoon vanilla extract
Chocolate sprinkles, fruit, or crushed nuts for decoration
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Assemble the Eiskuchen:
Once the cakes are completely cooled, take one of the cake layers and place it in the bottom of an 8-inch springform pan. If you don't have a springform pan, you can use a regular cake pan lined with parchment paper to make removal easier.
Spread the softened chocolate ice cream evenly over the cake layer, using an offset spatula to smooth the surface. Place the second cake layer on top of the ice cream layer and press gently to create a smooth surface.
Cover the cake with plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.
3. Prepare the Whipped Cream Topping (Optional):
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Remove the frozen cake from the freezer and carefully remove the springform pan or parchment paper. Frost the top and sides of the ice cream cake with the whipped cream.
Decorate the cake with chocolate sprinkles, fresh fruit, or crushed nuts, depending on your preference.
4. Freeze Again and Serve:
Return the frosted cake to the freezer for at least 1 hour to allow the whipped cream to set.
When ready to serve, let the Eiskuchen sit at room temperature for 10-15 minutes to soften slightly, making it easier to cut.
Tips for Perfect Eiskuchen:
Use softened ice cream: To make spreading the ice cream layer easier, let the ice cream sit at room temperature for 10-15 minutes until it becomes soft but not melted. This will help you achieve a smooth, even layer.
Freeze between layers: For a more stable cake, you can freeze each layer separately before stacking. This prevents the ice cream from melting too quickly and helps the layers stay firm.
Customize the flavors: This recipe uses vanilla cake and chocolate ice cream, but feel free to experiment with different cake and ice cream combinations. Vanilla cake with strawberry ice cream, or chocolate cake with mint chip ice cream, can add exciting twists to the dessert.
Add mix-ins: For a more indulgent cake, mix crushed cookies, fudge, or caramel sauce into the ice cream layer before freezing.
Variations:
Cookie Crust Base: Instead of a cake base, use a cookie crust made from crushed cookies and butter. Simply mix 2 cups of crushed Oreos or graham crackers with 1/4 cup melted butter, press it into the bottom of the pan, and freeze before adding the ice cream layer.
Ice Cream Sandwich Cake: Layer ice cream sandwiches in place of the cake layers for a fun, no-bake version. Simply alternate between layers of ice cream sandwiches and softened ice cream, then freeze as usual.
Brownie Eiskuchen: Swap out the cake layers for chewy brownies for an extra-chocolaty twist.
Serving and Storing Eiskuchen
Eiskuchen is best served slightly softened, so let the cake sit at room temperature for about 10 minutes before cutting. This will make it easier to slice through both the cake and ice cream layers. Use a sharp knife that has been dipped in hot water for clean slices.
Store any leftovers in an airtight container in the freezer for up to one week. If the cake has whipped cream frosting, be sure to keep it covered to prevent freezer burn.
Conclusion
Eiskuchen (Ice Cream Cake) is a fun and refreshing dessert that’s perfect for any occasion, from summer parties to special celebrations. Its versatility allows you to mix and match flavors, toppings, and textures to create a personalized dessert everyone will love. With this classic recipe, you’ll be able to make a delicious, crowd-pleasing ice cream cake that’s sure to impress, whether served simply with cake and ice cream or topped with whipped cream and decadent decorations.
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