5 Swift & Simple Ice cream cake recipes

Royal Summer Trifle:

ice cream cake

As the sun shines brightly, it's time to treat yourself to a delightful Royal Summer Trifle. This majestic dessert boasts layers of vibrant fruits, luscious custard, fluffy sponge cake, and velvety whipped cream. Let's dive into the ingredients and method to create this masterpiece.


Here's what you'll need for this delectable dish:

  • 2 cups of mixed berries (strawberries, blueberries, raspberries)
  • 2 ripe peaches, sliced
  • 1 ripe mango, diced
  • 1 vanilla sponge cake (store-bought or homemade)
  • 2 cups of vanilla custard (vegan option available)
  • 1 cup of heavy cream (or vegan whipped cream alternative)
  • Optional toppings: grated chocolate or slivered almonds


Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Prepare the Fruits: -
    • Wash the berries and pat them dry. Hull the strawberries and slice them.
    • Peel the peaches and slice them into thin wedges.
    • Peel the mango and dice it into small pieces.
  2. Assemble the Layers:
    • Cut the sponge cake into small cubes.
    • In a trifle dish or glass bowl, start with a layer of sponge cake cubes at the bottom.
    • Spoon a layer of vanilla custard over the cake cubes.
    • Add a generous layer of mixed berries on top of the custard.
    • Arrange a layer of sliced peaches and diced mangoes over the berries.
    • Repeat these layers until you reach near the top of your dish.
  3. Top it Off:
    • Whip the heavy cream until soft peaks form. Alternatively, use vegan whipped cream if desired.
    • Spread the whipped cream evenly over the final layer of fruit.
    • Sprinkle grated chocolate or slivered almonds on the top for an extra touch of indulgence.
  4. Chill and Serve:
    • Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld together.
    • Serve chilled and enjoy the regal flavors of summer in every spoonful!

The Royal Summer Trifle is a dessert fit for royalty, combining the sweetness of fruits, creaminess of custard, and lightness of sponge cake. Its vibrant layers create a visual masterpiece that will leave your taste buds dancing with joy. Try this recipe and savor the essence of summer in every delightful bite!

Lemon ice cream cake recipe

ice cream cake

To reduce the burden of hosting, prepare this recipe for lemon ice cream cake a few weeks ahead of time for your celebration or dinner party. 
Because there is no oven cooking involved, this dish is more akin to a cheesecake than a traditional lemon drizzle cake. It tastes just as good and mimics the same flavors. This recipe for ice cream cake is perfect if you want to amaze guests and family but still need a simple recipe. Not only is it easy to put together, but you can prepare it in advance and freeze it so you always have dessert on hand. 


  • thirty grams of unsalted butter
  • Eight digestive biscuits, reduced to a fine crumb
  • Two big eggs
  • 150 grams of caster sugar
  • Double cream in a 300ml pot
  • Two lemons, the juice from one and the grated zest of the other 100g of raspberries


  1. After melting the butter, mix it with the crumbled biscuits. Distribute evenly throughout the dish's bottom, pressing down just enough to seal it but not too firmly.
  2. Beat the whites until stiff after separating the eggs. Once more, mix in the sugar until it becomes glossy and thick.
  3. Beat the cream till it froths, then whisk in the egg yolks with the juice and zest of the lemon. Incorporate the egg whites into the cream blend.
  4. Transfer to the freezer, covering the crumble base. It will freeze in four to five hours. To make it easier to scoop, take it out of the freezer about ten minutes before serving frozen. After scattering over the raspberries, savor.
Top tips for making this lemon ice cream cake recipe
This is a great recipe to prepare in advance, and kids can easily assist with the preparation as well. Here are some delicious recommendations for extra ingredients to make the recipe even more decadent.
How can I make gluten free ice cream cake?

Use a gluten-free substitute for the digestive biscuits. McVitie's Original Hobnobs Gluten Free is a recommended product by food writer Jessica Ransom. This is a simple and quick alteration that won't affect the flavor or texture of the finished dessert because the other components in the recipe are already gluten-free. 

How can kids help make this lemon ice cream cake recipe?

Crushing the biscuits will be fun for kids. As an alternative, you could place the biscuit in a little food bag and let them to crumble with their fingers or pound with a rolling pin. Younger children may want additional guidance as it can be a bit tricky, but they can still aid with the egg white and yolk separation process. 
They can help mix everything together with a wooden spoon or spatula at the end and whisk the egg whites if they are old enough and strong enough to handle a hand mixer. Kids can use a spoon to level and spread the biscuit mixture into the tin. Additionally, they can pour the creamy ingredients into the tin.

How can I make this lemon ice cream cake more indulgent?
You could serve it with a small sprinkle of lemon curd or stir some into the creamy mixture for an additional flavor boost. For some extra crunch, you may also sprinkle some candied lemon slices or roasted almonds on top of the cake. You might also fold in some vanilla bean paste or extract if you're a fan of that flavor. 

Pink wafer ice cream cake recipe

ice cream cake

Not only is the pink wafer ice cream cake a super fun and colorful no bake cake, but it's also really simple to make, making it an excellent birthday surprise. Nothing compares to a gorgeous ice cream cake, and this one is truly exceptional. It's quite easy to prepare, but you must begin the day before to give it enough time to solidify overnight in the freezer. This means you won't have to worry as much about the cake on the day of the celebration because you can focus more of your time on other preparations. This cake is a hit at any birthday celebration, whether it's for an adult or a child. It's incredibly entertaining and a surefire hit!


    • Two liters of strawberry gelato
    • 750 ml of vanilla gelato
    • one 12-gram gelatin sachet
    • 500ml double cream and 65ml whole milk
    • One teaspoon of vanilla extract and a few drops of pink food coloring
    • 4 tablespoons of powdered sugar
    • Sprinkles of Confetti Cake
    • Dozens of pink wafer cookies


    1. Half the strawberry ice cream should soften. Spoon the ice cream into the base of a deep, 18cm loose-based tin that has been lined with clingfilm. Smooth and spread to the edges, then place in the freezer.
    2. Once the vanilla ice cream has softened, pour it evenly over the first layer and return it to the freezer. To prepare the final layer, soften the remaining strawberry ice cream and distribute it into the tin. Refrigerate for a minimum of two hours or overnight. Utilize the freezer to cool the serving plate.
    3. Remove the cake from the tin and immediately place it on the cooled serving platter. Take off the clingfilm and put the cake back in the freezer.
    4. To dissolve the gelatine, add the milk and gelatine to a small pan, stir, and heat very slowly. When the gelatine is somewhat cold, mix it with 3 tablespoons of cream. After adding the food coloring, vanilla, and icing sugar to a bowl with the remaining cream, whisk until the mixture begins to thicken before adding the gelatin mixture. You can dilute with a splash of milk if necessary. Continue whisking until soft peaks form; avoid overmixing to prevent it from becoming too difficult to distribute.
    5. After spreading the covering evenly over the cake using a palette knife and adding sprinkles to the sides, place the cake back in the freezer.
    6. In the meantime, right before serving, trim the wafer ends at an angle and place them on top of the cake to garnish.

    Just before serving, decorate with pink wafers.

    Bill Granger's tiramisu ice cream cake recipe

    ice cream cake

    One of those impressive desserts that is actually a bit of a cheat is Bill Granger's tiramisu cake. Ideal for social dinner gatherings!


      • Strong black coffee, 125ml, chilled
      • 60ml Kahlua or another type of coffee liqueur
      • 60 milliliters of Marsala
      • 200g of savoiardi—biscuits with spongy fingers—
      • 1.5 liters of softened vanilla ice cream
      • 150g of finely grated dark chocolate


      1. Line a 20cm by 20cm baking pan with parchment paper.  A video on lining square cake tins
      2. Put the coffee, Marsala, and Kahlua in a bowl.
      3. Line the bottom of the tin with the savoiardi, dipping each one in the coffee mixture for a brief period of time.
      4. Sprinkle half of the grated chocolate on top after layering half of the ice cream on top. After layering again, freeze for four hours, or until completely frozen.
      5. Place the tiramisu in the refrigerator to soften about half an hour before you plan to consume it. Cut to serve in squares.


      Bill advises, "Just make sure that you let it sit in the fridge while you're having dinner - to soften enough for the ice cream to be luscious and the cake easy to cut."

      Chocolate and salted caramel ice cream cake recipe

      ice cream cake

      Selecting a few dishes that can be made ahead of time and only requiring you to add a garnish or decoration before serving is the key to entertaining in style and staying cool, collected, and at ease in the kitchen. One of those perfect desserts is this chocolate and salted caramel ice cream cake, which you can prepare up to a week ahead of time, freeze, and then forget about until you need it. With only a few chocolate curls sprinkled on top before serving, this pudding will truly steal the show. For 30 minutes, let it soften a little before slicing it to serve.


      • Double cream 600ml
      • Can of condensed milk, 397g
      • 397g can of dulce de leche or caramel
      • Half a teaspoon of salt flakes
      • Frozen 150g of milk chocolate, 12–14 sponge finger biscuits
      • Baileys White and Dark Chocolate Curls, or four tablespoons of Irish cream liqueur, for decorating


      1. Use cling film to line a 900g loaf tin or grease a silicone loaf mold. Beat half the cream and half of the condensed milk can together until the mixture is just thick enough to make soft peaks. Pour the mixture into the mold or pan after equally combining the caramel and salt flakes. Even out the top and freeze for three to four hours to solidify.
      2. Beat condensed milk and remaining cream until thick enough to form soft peaks. After incorporating the melted chocolate, drizzle the frozen caramel ice cream on top. After leveling the surface, stack the sponge fingers in a single layer on top. Over the biscuits, drizzle the liquor. Freeze until solid, about 3–4 hours or overnight.
      3. To serve, remove the loaf from the mold or pan by submerging it in a basin of boiling water for 30 seconds, and then, if desired, remove the clingfilm. Before slicing, scatter the chocolate curls over the top and place in the refrigerator for 30 minutes to soften somewhat.


      Using a vegetable peeler to carefully trim the edge of a bar of room temperature chocolate is the simplest method for creating chocolate curls. Why not add some silver cake decorating balls and a few cake sparklers to the d├ęcor for a New Year's celebration?

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