Six-Layer Ice Cream Birthday Cake

This Six-Layer Ice Cream Birthday Cake is ideal for a baking beginner who wants to make a big impression. It’s actually a really simple cake to create, but you’ll need a lot of time so make sure you plan ahead.

It was my Official Treat Taster’s birthday last Friday and he asked for an ice cream cake. I've never made one before, so I brainstormed for a few days and came up with this. It took a lot of effort to make everything, but the result was definitely worth it.

The cake is comprised of three layers of light sponge cake separated by a smooth blackcurrant cheesecake ice cream and flavor-packed strawberry ice cream. The result is then topped with delicious raspberry-flavored whipped cream.

The best part about this ice cream cake is that you don’t need an ice cream machine at all! All the ice creams are made on top of the stove then placed in the freezer to set. It takes a little bit more effort than without a machine, but you won’t regret it when you’re enjoying this decadent treat.

Ingredients

Blackcurrant cheesecake ice cream

115ml milk

125ml double cream

1 tsp vanilla

60g cream cheese

2 egg yolks

300ml blackcurrant jam

Strawberry ice cream

115ml milk

125ml double cream

1 tsp vanilla

2 egg yolks

300ml strawberry jam

Sponge cake

2 eggs

175g flour

2 tsp baking powder

Pinch salt

113g butter

200g sugar

120ml milk

Dash lemon juice

Topping

40ml double cream

A few drops of raspberry flavoring

Recipe

Blackcurrant cheesecake ice cream

1. In a saucepan over a medium heat, bring the milk and cream to the boil. When the mixture begins to boil, immediately remove from the heat and leave to one side.

2. In a separate bowl, beat the cream cheese, egg yolks and sugar until light and fluffy. Gradually pour the hot milk mixture into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.

3. Place the bowl with your custard base over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon. To tell if it’s ready, dip your wooden spoon into the custard base so it’s completely covered. Remove and draw a line through the mixture on the spoon with your finger. If the custard base does not immediately flow back and you can still see your line then it is ready.

4. Remove from the heat and stir in the vanilla extract and blackcurrant jam. Mix well and leave to cool at room temperature before placing in the freezer to set.

Strawberry ice cream

1. In a saucepan over a medium heat, bring the milk and cream to the boil just like you did for the blackcurrant cheesecake ice cream. Remove from heat when it begins to boil and leave to one side.

2. In a separate bowl, beat the egg yolks and sugar until light and fluffy. Gradually pour the hot milk and cream mix into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.

3. Place the bowl over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon.

4. Remove from the heat and stir in the vanilla extract and strawberry jam. Mix well and leave to cool at room temperature before placing in the freezer to set.

Sponge cake

1. Preheat the oven to 170C/350F and butter a round cake tin. Sift the flour, baking powder and salt together.

2. In a separate bowl, beat the butter until soft then add 150g of sugar. Continue whisking until the mixture is light and fluffy. Add the egg yolks and beat thoroughly after each one. Stir in the vanilla extract and mix until combined.

3. Add half of the flour mixture, followed by the milk and the other half of the flour, stirring after each addition.

4. In another bowl, beat the egg whites until foamy. Add a few drops of lemon juice and carry on beating until you have soft peaks. Slowly add the remaining 50g of sugar and beat until stiff peaks form.

5. With a rubber spatula, gently fold the egg whites into the cake batter then pour the mix into the prepared tin and bake in the bottom of the oven for between 40 and 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool on a wire rack.

To Assemble

Cut the cake evenly into three layers. Place one third in the bottom of the cake tin.

Spread the blackcurrant cheesecake ice cream on the sponge and top with another sponge layer.

Spread the strawberry ice cream on top of the sponge and top with the final sponge layer.

Whip the cream until it is really thick. Add raspberry flavoring to taste, before scooping into an icing bag and piping onto the cake. Store in the freezer and remove 10 minutes before serving.