Delicious Churned Ice Cream Cake | No Preservatives | Natural Ingredients

ice cream

🥗Healthier: frozen yogurt

💰Cheaper: sorbet

Frozen yogurt reduces calories while offering a creamy texture.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and adds a unique flavor.

cake layers

🥗Healthier: almond flour cake

💰Cheaper: box cake mix

Almond flour offers a gluten-free option, while box mix is more affordable.

chocolate syrup

🥗Healthier: dark chocolate sauce

💰Cheaper: homemade chocolate sauce

Dark chocolate sauce adds richness with less sugar.

Make the mud cake recipe from the book 'No More Leftovers' and bake it in a small springform pan.

Let the cake cool completely, then refrigerate it before placing it in the freezer.

Decide the mud cake isn't suitable and give it away, opting instead to make a chocolate sponge cake.

Gather ingredients for the chocolate sponge cake: 3 eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla, 1/3 cup plus 1 tablespoon flour, 1 teaspoon baking powder, 4 tablespoons cocoa powder, 3 teaspoons hot milk, and 1/4 teaspoon salt.

Beat the whole eggs with granulated sugar until pale yellow and fluffy.

Bloom the cocoa powder in hot milk until it forms a thick paste, then mix it into the egg mixture to avoid lumps.

Add the remaining ingredients (vanilla, salt, flour) and mix carefully to avoid overmixing.

Pour the batter into the pan and bake until done, then cool on a wire rack.

Make chocolate ice cream by mixing 1/2 cup cocoa powder, 1/4 cup brown sugar, 1/3 cup white sugar, 3/4 cup cold milk, 1 teaspoon vanilla, and 1 1/2 cups plus 2 tablespoons heavy cream.

Chill the ice cream maker insert overnight, then pour the mixture in and churn until the desired consistency is reached.

Pour the chocolate ice cream over the cooled cake and freeze overnight.

Prepare a filling using crushed Oreo cookies mixed with hot fudge.

Spread the filling on top of the frozen chocolate ice cream layer.

Make vanilla ice cream by mixing 2 cups half and half, 1/4 cup heavy cream, 6 tablespoons sugar, 2 teaspoons vanilla, a pinch of salt, and 1/4 cup French vanilla creamer.

Chill the ice cream maker insert again if necessary, then churn the vanilla ice cream until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens