Delicious and fast, this Swirled Berry Ice Cream Butter Cake is excellent for summer. Strawberry ice cream, blackberry gelato, and berry jam on vanilla butter pound cake. Fully topped with whipped cream, berry jam, and summer fruit. Cake that's icey-cold, creamy, berry-filled, and lovely without baking.
Ingredient
– 1 (9×5 inch) vanilla butter pound cake (homemade recipe follows)– 1 1/2 pints strawberry ice cream– 1 1/2 pints blackberry or raspberry gelato– 3/4 cup blackberry or raspberry jam– 1 cup heavy cream– 1 teaspoon vanilla extract– 1-2 tablespoons powdered sugar (optional)– Fresh berries and stone fruit, for topping
Direction
1
A 9x5-inch loaf pan should be lined with parchment paper, leaving a 2-inch overhang on each sides. Level the cake by slicing the top dome with a large serrated bread knife.
2
Then cut the cake horizontally into 3 layers. Relax if they're not all the same size. Place the bottom cake slice in the loaf pan gently.
Mix strawberry ice cream and blackberry gelato in a bowl.
3
Don't overmix—you want swirls. Cover the bottom cake with half the ice cream. Spread 1/4 cup jam. After the centre cake layer, add the remaining ice cream. Overlap 1/4 cup jam.
4
Gently push down the cake top. Wrap and freeze the cake for 4 hours. Before serving, whisk cream with vanilla and sugar (if needed) until soft peaks form using an electric mixer.
5
Remove cake from freezer. Use parchment paper to remove the cake from the pan and place it on a dish. Apply cream, then 1/4 cup jam. Put fresh fruit on top. Slice and eat now.