This ice cream cake will steal your heart.

It’s beautiful, delicious, and very presentable. I am a huge fan of Nadia Hussain, her cookbooks, and her baking.

She offers recipes that are possible to master without being a Michelin-star chef. She baked this raspberry ice cream cake on This Morning 5 years ago and I truly felt inspired to give it a try.

It was a success so I wanted to share it with y’all! I think it will be perfect for Valentine’s or Galentine’s Day!

Table of Contents

For the cake:

2 sticks unsalted butter, softened

1 1/4 cup sugar

5 eggs

2 cups flour

1 tsp baking powder

vanilla

For the ice cream filling:

1 cup heavy whipping cream

4 Tbsp powdered sugar

14 g freeze-dried raspberry

100 g cake scraps

150 g fresh raspberries to garnish

Prep time: 30 mins plus freezing. Cook time: 50 mins.

Step 1

Start by preheating the oven to 350 F.

Grease the base and sides of a round removable loose-bottomed cake tin and line it with baking paper.

Step 2

Place butter and sugar into a mixing bowl and beat until light and fluffy. Crack in one egg at a time, making sure to beat well after each. Gradually add dry ingredients (flour with the mixed-in baking powder). Mix until you have a smooth batter.

Step 3

Pour the mixture into the pan and bake for 50 minutes on the middle shelf of your oven. If the skewer comes out clean, your cake is ready. Let cool for 15 minutes.

Step 4

Use a sharp knife to hollow out the inside of the cake. From the outside edge, come in about 1 inch and cut vertically all the way round, creating an inner ring in the cake. Be careful to not go all the way down.

Step 5

Carefully cut wedges in this inner circle as you would any cake. Use a spoon to clear out a circle.

Put all the scraps into the bowl. You will only need 100g of scraps for the ice cream.

Step 6

Beat cream, powdered sugar, and vanilla to soft peaks. Gently add dried raspberries and 100g of the cake scraps and mix well.

Put the mixture into the cut-out circle of the cake. Put the ice cream cake in the freezer, and cover the top with the fresh fruit.

Step 7

Freeze for a minimum of 2 hours. Take out of the freezer 15 minutes before serving, so that it’s soft enough to cut.

Voila! It’s ready and you can be proud of yourself!

Raspberry Ice Cream Cake

Yield: 10

Prep Time: 30 minutes

Cook Time: 50 minutes

Additional Time: 2 minutes

Total Time: 1 hour 22 minutes

Ingredients

For cake:
2 sticks unsalted butter, softened
1 1/4 cup sugar
5 eggs
2 cups flour
1 tsp baking powder
vanilla
For ice cream filling:
1 cup heavy whipping cream
4 Tbsp powdered sugar
14 g freeze-dried raspberry
100 g cake scraps
150 g fresh raspberries to garnish

Instructions

Step 1

Preheat the oven to 350 F. Grease the base and sides of a round removable loose-bottomed cake tin and line it with baking paper.

Step 2

Place butter and sugar into a mixing bowl and beat until light and fluffy. Crack in one egg at a time, making sure to beat well after each. Gradually add dry ingredients (flour with mixed in baking powder). Mix until you have a smooth batter.

Step 3

Pour the mixture into the pan and bake for 50 minutes on the middle shelf of your oven. If the skewer comes out clean, your cake is ready. Let cool for 15 minutes.

Step 4

Use a sharp knife to cut a circle inside of the cake. From the outside edge, come in about 1 inch and cut vertically all the way round, creating an inner ring in the cake. Be careful to not go all the way down.

Step 5

Carefully cut wedges in this inner circle as you would any cake. Use a spoon to clear out a circle. Put all the scraps into the bowl. You will only need 100g of scraps for the ice cream.

Step 6

Beat cream, powdered sugar and vanilla to soft peaks. Gently add dried raspberries and 100g of the cake scraps and mix well. Put the mixture into your cut out circle of the cake. Put the cake in the freezer, cover the top with the fresh fruit.

Step 7

Freeze for a minimum of 2 hours. Take out of the freezer 15 minutes before serving, so that it’s soft enough to cut.