Picture this! It is a hot summer day, and you are biting into the fudgiest cake that gives way to a creamy and chilled ice cream centre. Now, you can beat the heat this summer and impress everyone with these incredible ice cream sandwiches. Ice cream sandwiches are a delectable fusion of two of the most loved desserts, cake and ice cream. The softness and chewiness of the cake goes perfectly well with the creaminess of a smooth ice cream. These sandwiches are a nostalgic sweet treat and a medium to showcase one’s creativity, as the flavour possibilities and combinations are endless.
Recipe
The recipe that I am sharing with you today is for a chocolate and blueberry ice cream sandwich. The cake base is made just like a brownie and has the most chewy, decadent texture and chocolatey Flavour. The ice cream is flavoured with blueberries, which gives a sweet and tart contrast to the chocolate cake. You can literally add any flavouring to the ice cream instead of the blueberries because almost every flavour goes well with chocolate.
Step-by-step guide
Preparation time - 40 minutes
Baking time - 15 to 20 minutes
Setting time - 4 to 5 hours
Serves - 3 to 4
Ingredients
65 gms Dark chocolate, melted
30 gms Butter, room temperature
25 gms Castor sugar
1 Egg
35 gms All-purpose flour
5 gms Cocoa powder, unsweetened
1/8 tsp Baking soda
120 gms Dairy whipping cream
10 gms Icing sugar
20 gms Blueberry compote (store bought, optional)
Method
Preheat the oven to 180°C and line a 9x7 inch baking tray.
Now melt the dark chocolate. You can melt dark chocolate using a double boiler: Simmer water in a pot, then place a heat-resistant bowl with chocolate on top, stirring occasionally until melted. Alternatively, microwave the chocolate for 30 to 40 seconds, stirring in between, until smooth and glossy.
In a large bowl, take the melted dark chocolate and add the butter. Whisk until the butter dissolves in the melted chocolate.
Add one whole egg to the chocolate and butter mixture. Mix it using a whisk until it is completely combined with the chocolate mixture.
Finally, add all-purpose flour, cocoa powder, and baking soda to the above mixture and fold it using a whisk or a spatula.
Transfer the batter to the lined baking tray. Using a spatula, spread the batter equally on all sides.
Place the tray in the preheated oven and let it bake for 10 minutes. Turn the tray around and bake it for another 5 to 10 minutes.
Once baked, remove the tray from the oven and let it cool down. When the cake is at room temperature, place it in the refrigerator to set it completely.
Meanwhile, take the whipping cream in another bowl. Add the sugar and whip it until it forms soft peaks.
Now, add the blueberry compote and gently fold it in the whipped cream.
Remove the cake tray from the refrigerator and carefully take the cake out of the pan. Divide it into two equal portions using a knife.
Place one half of the cake on a tray or a flat plate and apply the blueberry ice cream base using a spatula. Even it out using a palette knife.
Place the other half of the cake on the ice cream base and press it lightly. Place the tray in the freezer for 4 to 5 hours or until the ice cream sandwich is set.
Remove the tray from the freezer and cut the sandwich into three equal portions.
Serve immediately or store it in an air-tight container in the freezer to be served later.
Tips
You can substitute the chocolate cake with any cake of your choice. You can use biscuits as a base and set it in a sizeable square-shaped container.
You can skip using whipped cream for ice cream and substitute store-bought ice cream instead.
If you’re using regular ice cream, you must beat it and smoothen it slightly before applying it to the cake layer.
Flavour the ice cream with just vanilla or add any flavour of your choice instead of the blueberry compote.
Double or triple the recipe to make a larger batch and store it in the refrigerator for the whole summer season.
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