Description
A delightful Vanilla Bean Cloud Ice Cream Cake with creamy texture and rich vanilla flavor, perfect for any occasion.
Ingredients
Scale
- 1.5 quarts vanilla bean ice cream
- 1 (9-inch round) sponge cake
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries (such as strawberries, blueberries, and raspberries)
Instructions
- Prepare the sponge cake by ensuring it is at room temperature or bake it from scratch and let it cool completely.
- Soften the vanilla bean ice cream for 10-15 minutes, then spread half of it over the sponge cake.
- Freeze the first layer for about 30 minutes until firm.
- Add the remaining ice cream on top of the first layer and freeze for 1-2 hours until fully set.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Frost the cake with the whipped cream, creating a cloud-like appearance.
- Decorate with fresh berries on top.
- Slice and serve immediately, enjoying the delightful combination of flavors.
Notes
- Store in the freezer in an airtight container to prevent freezer burn.
- Let the cake sit at room temperature for a few minutes if it becomes too hard.
- For a vegan option, use coconut cream and plant-based milk.
- Experiment with different flavors and toppings for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Vanilla Bean, Ice Cream Cake, Dessert, Summer Treat