Triple Layer Roasted Berry Piñata Ice Cream Cake Recipe

I desperately wanted to share a one-freeze ice cream cake recipe. The cake I made required two freezing procedures. I hope you've figured out by now that it's a layered ice cream cake. Don't hate me. This dessert is worth the time, but plan ahead.

Ingredient

– 3 cups vanilla ice cream, softened – 2 1/2 cups all-purpose flour – 2 teaspoons baking powder – 1 teaspoon kosher salt – 2 sticks unsalted butter, at room temperature – 1 1/4 cups granulated sugar – 3 whole egg – 1 cup buttermilk – 2 teaspoons vanilla extract – 3 cups mixed berries, plus fresh berries for serving – 2 tablespoons honey WHIPPED BUTTERCREAM – 3 sticks salted butter, at room temperature – 1 1/2 cups powdered sugar – 1/2 cup heavy whipping cream – 2 teaspoons vanilla extract

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1

Wrap an 8-inch spring form pan in plastic. Layer the ice cream evenly. Freeze 6 hours or overnight until hard. After freezing, cut a 10cm round from the cake centre. Remove centre and store. Put ice cream back in the freezer. 

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2

Make the cake. Start with a 350-degree oven. Prepare two 8-inch round cake pans with parchment paper and butter. Mix flour, baking powder, and salt in a medium bowl. 

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3

Beat butter and sugar in a stand mixer or hand mixer until light and fluffy. Add eggs to a low mixer. Add vanilla and mix. With the mixer on low, slowly add the dry components to the wet ingredients, alternating with buttermilk and ending with flour until just mixed. 

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4

Pour batter into cake pans and bake 25–30 minutes until the tops are just set and the centres are no longer wobbly. Remove and cool five minutes, then transfer cakes to a rack to cool. Cut a 10cm round from one cake's centre. 

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5

Remove and discard centre. Leave the cake layer entire. For at least 2 hours, freeze the cakes. To make berries. Heat the oven to 400°F. Berry-honey mixture in 9x13 baking dish. 

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6

Roast the berries for 15-20 minutes until they burst and release juice. Let chill. To make buttercream. Place butter and powdered sugar in a stand mixer bowl. Beat powdered sugar and butter until light and fluffy. 

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7

Beat for 2 more minutes, scraping down the sides, after adding the vanilla. Whip the frosting for 2-4 minutes longer with heavy cream until light and frothy. For cake assembly.  

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8

Place the vanilla cake layer with the hole flat on a serving plate. Spread buttercream on cake and top with half-roasted berries. Spread buttercream again over the ice cream cake layer and into the hole. 

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9

Cover the buttercream ice cream with the remaining roasted berries. Freeze 2 hours until stiff. Unfreeze the cake and fill the hole with fresh berries. 

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10

Add the last vanilla cake layer and cover with buttercream. Continue freezing for 2 hours until firm. Top the cake with berries before serving. Slicing and enjoying! 

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Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches Recipe 

also see

also see

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