You guys know that I’m not usually one to post big, complicated-looking desserts, but I do think that it’s a good idea to have one or two showstopping tricks up your sleeve for those times when you volunteer to make your mom’s birthday cake or really need to get on your friend’s good side before asking her for a huge favor (kidding… sort of.) Of course, complicated-looking does not necessarily mean that a dessert must actually be difficult, and this ice cream cake is a perfect example of one that looks impressive but is really just a few simple steps of softening store-bought ice cream, spreading it in a pan and then freezing it before adding the next layer. Don’t believe me? How about if I told you that this was the first ice cream cake I’ve ever made. Seriously. And yes, I have been gloating a little bit. The idea for this cake started taking shape when we took a field trip to the best ice cream shop in the world…
After sampling an inordinate number of mouthwatering flavors, I knew I couldn’t leave Lick empty-handed, so I chose 3 flavors that I thought would make a really delicious combo:
Strawberry Basil, Coconut & Avocado Curd, and
Blackberry, Lime & Basil. Then I started my intensive ice cream cake research as I made the call on whether to add: a layer of cake? Or how about chocolate? Or maybe a sprinkle of chopped pecans? Really the options are endless, and this recipe could be adapted to whatever combo you dream up. I ended up settling on a pound cake layer bottom, followed by layers of ice cream and blackberry jam, all topped by a crown of fresh blackberries. The result is a combination of the best birthday-cake-and-ice-cream flavor you’ve ever taste, all in one luscious bite. Keep reading for the step-by-step instructions, and don’t be afraid to mix it up and get creative!
Summer Berry Ice Cream Cake
*serves 12