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Cooking + Entertaining

Ice cream cake: the easy recipe to make it at home without a fridge and many ideas to try

Ice cream cake: the easy recipe to make it at home without a fridge and many ideas to try


The ice cream cake it’s a Cold dessert greedy and scenic, ideal for summer because without cooking. It is an easy dessert to personalize and of which there are several variants, from the vegan version to the log, but the version considered classic consists of a crumbled biscuit base my a layer or two of ice cream, to choose according to your tastes. We opted for a double-flavored filling of chocolate ice cream and vanilla ice cream, but fiordilatte, pistachio, hazelnut, stracciatella or coffee are also perfect, to use in a single layer or combine as you prefer. For a lighter and less caloric dessert, you can opt for fruit flavors such as strawberry or watermelon, or use lemon ice cream.

The procedure for preparing the homemade ice cream cake is quick and simple: the ice creams are actually made no fridgeMixing the condensed milk with the whipped cream and, according to taste, bitter cocoa powder or vanilla essence. Therefore, the recipe does not include eggs, an essential ingredient in the semifreddo, another classic of Italian confectionery.

However, the difference between frozen tarts and semifredo is not limited to the ingredients, but also includes the manufacturing process and consistency: semifredo cools very quickly and is served at around -15°C, so It has a smooth and creamy consistency. , without ice crystals which instead are typical of ice cream; ice cream cake, on the other hand, gradually cools down, goes served coldand is generally more compact.

After 4 minerals in the freezer the vanilla and chocolate ice cream will be ready to pour over the base, which is prepared in the same way as a cheesecake, combining the crushed dry biscuits -which can be classic, chocolate, wholemeal, gluten-free- with melted butter. Another 3 hours in the freezer and then the final touch that makes the cake even more effective: the decoration, in our case based on chopped hazelnuts and chocolate chips, which you can replace with sliced ​​almonds, toasted pistachios, peanuts if you like them caramelized or even caramel topping or dollops of whipped cream and raspberries.

Discover how to prepare the ice cream cake following the step-by-step procedure and advice: it can be done comfortably prepared in advancestored in the freezer for up to 2 months and consumed as dessert after meal, birthday cake or to celebrate a special occasion. Remember to take it out about 15 minutes before serving, so that it reaches the ideal consistency for cutting.


For the chocolate ice cream

For the vanilla ice cream

How to make ice cream cake

The preparation of the frozen cake requires three basic steps: first the ice creams will be prepared, which must be left to harden in the freezer for 4 hours; then follows the creation of the biscuit base, which is also placed in the freezer for 30 minutes. Once the two main elements are ready, you can assemble the cake, put it back in the freezer for the last time and finally make the decoration of your choice. Let’s look at each stage in detail.

how to make ice cream

Start by preparing the chocolate ice cream: in a very cold bowl, mount the cream and icing sugar with an electric mixer 1.

In a separate bowl, mix the condensed milk and dark cocoa powder, then pour into the bowl with the whipped cream. 2 and incorporate delicately with a spatula with movements from the bottom up, to prevent it from disassembling.

Distribute the compound obtained in a container suitable for the freezer 3 and take to the freezer for 4 hours.

Now repeat the same procedure for the vanilla ice cream: whip the crème fraiche with the icing sugar, add the condensed milk mixed with the vanilla essence 4 and mix gently with a spatula.

Pour the cream into another container and also transfer it to the freezer for 4 hours. 5.

How to prepare the cookie base

While the ice creams are hardening in the freezer, prepare the base by finely chopping the cookies in a kitchen blender, then transfer to a bowl and mix with the melted butter, until the mixture is smooth. 6.

Pour the cookie mixture into a 18cm diameter springform pan lined with parchment paper and compact well with the back of a spoon. 7; then put in the freezer for 30 minutes or in the fridge for at least 1 hour.

How to assemble and decorate the frozen cake

After the standing time, allow the chocolate ice cream to soften for a few minutes, then spread it evenly over the cookie base. 8 and take to the freezer for half an hour.

Add the vanilla ice cream over the chocolate ice cream 9 only when the latter is perfectly frozen, to prevent the two layers from mixing; level well, then place back in the freezer for 3 hours.

After the last rest, unmold the frozen cake on a serving plate, decorate with chopped hazelnuts and chocolate drops and serve. 10.


When you are short on time, you can prepare the cake using the bought ice cream.

Instead of biscuits, you can make the base with biscuit, wafers or biscuits.

If you want to make the cake even tastier, you can add a thin layer of Nutella either dark chocolate melted between the two ice creams.

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