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Vanilla Ice Cream Cake 香草冰淇淋蛋糕

Tuesday, March 28, 2017 19:47
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vanilla ice cream cake

Today I’m sharing how to make this quick and easy yummy vanilla ice cream cake.  While you don’t have to churn the ice cream in the ice cream machine at all, it takes about 45 minutes or so to assemble the ice cream cake with two slices of chocolate sponge minus the chilling. Based on this recipe, you can also create your own ice cream cake with any flavour you like, e.g. chocolate, durian or strawberry. For this vanilla ice cream cake, I used chocolate chip ice cream with some Oreo cookies that I had in the pantry. You can make this ice cream cake 2-3 days before you need it and keep it in the freezer. It’s great to make this delightful dessert for kids birthday parties; you save time and can busy yourself preparing other food on the day.

By the way, I’m taking a break from blogging after this post and will be back in a few weeks’ time. Do forgive me for not replying to your comments sooner. Thank you!

Vanilla Ice Cream Cake
Prep time

Cook time

Total time

Recipe type: Easy

  • Chocolate Sponge Cake
  • 2 egg yolks (used large eggs)
  • 20g caster sugar
  • 1 tsp vanilla extract
  • 30ml corn oil (25g)
  • 80ml full cream milk
  • 35g plain flour/cake flour
  • 1 tbsp corn flour
  • 10g cocoa powder
  • 2 egg whites
  • ½ tsp lemon juice or ¼ tsp cream of tartar
  • 25g caster sugar

    Ice Cream Filling

  • 300g chocolate chip ice cream (any brand)
  • 100g fresh topping cream (non-dairy cream)
  • 2 tsp vanilla extract
  • 1 tbsp gelatin + 1 tbsp water
  • some oreo cookies crumbs (without cream) or raisins
  • 150g fresh topping cream for frosting the cake

    Chocolate Cream

  • 110g semi-sweet chocolate, chopped
  • 15g soft butter
  • 90g dairy whipping cream
  • 1tsp vanilla extract
  1. Chocolate sponge cake – whisk egg yolks, sugar and vanilla extract with a hand whisk, followed by corn oil and milk. Stir well.
  2. Sift flours and cocoa powder into egg yolk mixture, mixing well and set aside.
  3. Whisk egg whites and lemon juice at low speed till foamy. Gradually add sugar and change to medium and high speed to beat till peak form.
  4. Fold egg white mixture into yolk mixture in 2 batches till well combined with a rubber spatula.
  5. Pour batter into a 8 inch round removable cake pan. Bake in preheated oven at 180 deg C for about 25 minutes. Remove cake from pan. Slice cake into two after cooling down.
  6. Ice cream filling – Soak gelatin with 1 tablespoon water for one minute. Dissolve soaked gelatin in a double boiler, stirring well.
  7. Whisk 100g fresh cream and vanilla extract at high speed till very stiff peaks. Add 300g chocolate chip ice cream into fresh cream and mix well at low speed, about 30 seconds. (Do not mix the mixture for too long, or else the ice cream will melts and becomes icy after freezing. ) Then add in the Oreo cookies crumbs and fold well with a rubber spatula.
  8. Assemble ice cream cake – Place one piece of sponge cake in an adjustable cake ring. Pour in the ice cream mixture and flatten the top with a spatula. Place the second piece of sponge cake over the ice cream mixture and gently press the cake to even. Place the whole cake in a container or cake box, then inside the freezer till overnight.
  9. Whisk the 150g fresh cream to peak forms. Take the ice cream cake out of the freezer. Then frost the whole cake quickly with fresh cream. Place the ice cream cake back to the freezer to let the frosting set and decorate the cake as desired in 2-3 hour later.
  10. Chocolate Cream – Add semi-sweet chocolate and butter in a bowl. Bring whipping cream to boil and pour it over chocolate. Stir till chocolate melted and smooth, add vanilla extract, mix well and leave to cool and set aside for 20 minutes. Then pipe chocolate cream onto cake.
For making
strawberry flavour, use strawberry ice cream and add some strawberry jam filling.
Durian flavour – use durian ice cream with fresh durian flesh.
You can purchase the adjustable cake ring online here if it is not available in the local baking supplies stores.





  • 2个 蛋黄 (用大鸡蛋分开蛋黄蛋白)
  • 20克 细砂糖
  • 1茶匙 香草香精
  • 30毫升 玉米油 (25克)
  • 80毫升 全脂牛奶
  • 35克 普通/低筋面粉
  • 1汤匙 玉米粉
  • 10克 可可粉
  • 2个 蛋白
  • 1/2茶匙 柠檬汁或1/4茶匙塔塔粉
  • 25克 细砂糖


  • 300克 巧克力粒冰淇淋 (可以自己喜欢的牌子)
  • 100克 鲜奶油 (植物性奶油)
  • 2茶匙 香草香精
  • 1汤匙 鱼胶粉+1汤匙水
  • 奥利奥饼干碎 (刮掉奶油馅)或葡萄干适量
  • 150克  鲜奶油(植物性奶油),涂在蛋糕上,装饰用


  • 110克 半甜苦巧克力,切碎
  • 15克 软牛油
  • 90克 谈奶油 (动物性奶油)
  • 1茶匙 香草香精


  1. 巧克力海绵蛋糕 – 用手动打蛋器搅打蛋黄,细糖和香草香精,然后加入玉米油和牛奶,搅打均匀。
  2. 将粉类直接过筛入蛋黄混合物里,搅拌均匀,备用。
  3. 以低速度搅打蛋白和柠檬汁至起泡。慢慢加入细糖,再逐渐转中速,高速搅打至硬性发泡。
  4. 将蛋白混合物分2次加入蛋糊里,用橡胶刮刀翻拌均匀即可。
  5. 将蛋糕糊倒入一个7寸圆型活动底蛋糕模内,放入预热烤箱,以摄氏180度烤约25分钟。蛋糕出炉后脱模,完全待凉后将蛋糕切成2片。
  6. 冰淇淋馅料 – 鱼胶粉 + 水(搅匀)浸泡1分钟。.然后隔水加热致鱼胶粉完全融化,搅匀。
  7. 将100克鲜奶油和香精一起打发至硬性状态,倒入300克冰淇淋,用低速度拌匀,约30秒即可。(过度的搅拌会使冰淇淋融化,凝固后就变成有点像刨冰了,所以不要搅太久)。最后放入奥利奥饼干压碎,用橡皮刮刀翻拌拌匀。
  8. 组合冰淇淋蛋糕 – 放一片海绵蛋糕在伸缩圆形慕斯圈内。倒入已打好的冰淇淋,抹平。盖上第二片海绵蛋糕,用手轻轻的压平蛋糕。把整个蛋糕装入盒子里,然后收进冰箱结冰处冷冻至隔夜‘。
  9. 将150克鲜奶油打发。从冰箱取出冰淇淋蛋糕,快速涂上鲜奶油在整个蛋糕上,再收进冰箱结冰处冷冻2-3小时至凝固。然后蛋糕表面装饰随各人喜欢。
  10. 巧克力酱 将巧克力和牛油放入碗中。煮开谈奶油。直接倒入巧克力里,搅至巧克力顺滑,加入香精,再搅拌均匀,待凉静置20分钟。将巧克力酱装入裱花袋里,挤在蛋糕上装饰就完成了。


  • 草莓 – 用草莓冰淇淋 + 适量草莓果酱
  • 榴莲 – 用榴莲冰淇淋 + 适量新鲜榴莲果肉

*伸缩圆形慕斯圈 – 烘焙店找不到的话,可以在网上订购这里





The post Vanilla Ice Cream Cake 香草冰淇淋蛋糕 appeared first on Anncoo Journal.


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