Indian Ice Cream Cake Recipes

ICE CREAM CAKE

Steps:

• Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
• Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
• Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
• Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
• Cover with waxed paper and freeze until very firm. Decorate as desired.

KULFI

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

OREO ICE CREAM CAKE

Steps:

• Take 25 oz of cookie and cream ice cream from the freezer, and keep it outside when you start doing the preparation ( So the ice cream will be ready for a spreadable consistency ). Then take 25 Oreo cookies and open the sandwiched cookie and scrape out the cream and cookie separately (we will not use the cream in this recipe).
• Now take the cookie (without cream) in the mixer / food processor and grind coarsely (make sure there is no big pieces or chunks). Reserve 3 tablespoon of crumbs for the top of the cake decoration. Take 4 tablespoon unsalted butter, and microwave for few seconds, until melted. Add the melted butter to the grounded cookies in the food processor, and only whip the mixer until the mixture is combined.
• Layer 1 - Use a 2 piece cake pan ( as shown in the picture, so its easy to remove the cake apart after the cake is fully set ). Now place a round base board ( cut to the size of the cake pan) in the bottom of the cake pan and lock the pan tightly. Add the grounded cookie crumb mixture into the cake pan and spread it evenly. Use a tablespoon, and press the cookie crumb base firmly without any cracks (make sure you press the edges firmly).
• Layer 2 -Now take the cookie and cream ice cream and spread evenly on top of the crumb base layer. Press and spread the ice cream for a even layer. Place the cake pan into the FREEZER for minimum 2 hours to SET ( or sooner until the ice cream has set / hardened , so it doesn't mix with the next layer) .
• Layer 3 - Microwave the fudge topping for 45 seconds ( or until warm / spreadable consistency). Take the cake from the freezer, pour this fudge on the ice cream layer, and spread evenly ( slight melting of the ice cream layer is normal). Put the cake pan back into the FREEZER for 2 hour to set ( or sooner until the layers has set / hardened , so it doesn't mix with the next layer) .
• Layer 4 - Remove the cake pan from the freezer, and spread the whipping cream evenly on top of the fudge layer.
• Layer 5 - final decoration layer - Take the remaining Oreo cookies, and decorate it on the whipped cream as you wish. Sprinkle the reserved cookie crumbs on the top of the cream. Put the cake pan back in to the freezer for 2 hours to set completely ( or sooner until the cake has completely set).
• Remove the cake from the freezer 15 minutes before cutting it. Use a blunt knife or straight edge spatula, and run the knife around the cake pan rim to loosen the cake, and then lift the cake with the base board ( cake pan base) slowly upward on one hand and remove the side rim separately. To cut the cake, use a long serrated knife dipped in warm / hot water before slicing the cake, and then slice it ( so the cake easily cuts till the base layer).

INDIAN ICE CREAM CAKE

Steps:

• In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
• You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
• Freeze this for an hour until firm.
• Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
• Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
• Remove the pre-prepared frozen layer in the pan from the freezer.
• Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
• Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
• Cover with saran wrap and freeze overnight or until firm.
• To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.