To me, this ice cream cake recipe does just that. I love its vibrant stripes and the variety of flavors: some tart, some sweet, some salty, nutty, or chocolatey. It’s made with store-bought ice cream, so it’s really easy to put together, and it’s cool, creamy, and refreshing. I can’t think of a better treat for a hot summer day.
How to Make Ice Cream Cake
This ice cream cake has four layers: a raspberry layer, a salted caramel layer, a pistachio layer, and a chocolate cake base. You can find the complete recipe with measurements below, but for now, here’s a quick overview of how you’ll make it:
First, bake the chocolate cake. Bake a half recipe of this vegan chocolate cake in a 9×5-inch loaf pan. When the cake is cool, run a knife around its edges and invert the pan to release the cake. Wash and dry the pan and line it with parchment paper. Place the cake back in the bottom of the pan. Freeze for 3 hours.
Next, add the first ice cream layer. Allow the pistachio gelato to soften at room temperature until it becomes spreadable, checking its texture every few minutes. It should be soft and creamy. Pour the pint into a mixing bowl and stir until it has an even consistency. Pour it over the frozen cake, and use a spatula to spread it into an even layer. Freeze for 4 hours.
When the pistachio layer is frozen, add the caramel layer. Just like with the pistachio gelato, allow the salted caramel ice cream to soften at room temp. Transfer it to a bowl and stir until it has an even, creamy consistency. Then, pour the softened ice cream over the pistachio layer. Freeze for another 4 hours.
Finally, add the raspberry layer. Smooth the top with a spatula…
…and then decorate it with fresh raspberries.
