Today I present to you a truly delicious dessert: the SOUR CHERRY AND VANILLA ICE CREAM CAKE. It is a semifreddo dessert, ideal for cooling off on summer days, with a simple biscuit base and a double cream, one vanilla and the other with sour cherries, fresh or in syrup.
The sour cherry and vanilla ice cream cake is a dessert made with a cheesecake-style biscuit base, that adds a pleasant crunch to every bite. The cream with the whipped cream gives an irresistible creaminess.
The vanilla ice cream cake is perfect both as a dessert to conclude an important lunch or as a sweet treat during a hot summer day. The candied sour cherries can be added to taste, allowing you to customize the intensity of the flavor.
The milk or dark chocolate coating creates a pleasant contrast with the sweet taste of the sour cherries and a crunchy shell with every bite, making it a real treat, even for the little ones.
Try it because it’s truly delightful.
Join me in the kitchen today, there’s the sour cherry and vanilla ice cream cake.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Digestive biscuits
- 3.5 oz butter
- 1 cup heavy cream
- 1/2 cup milk
- 2 egg yolks
- 1/3 cup sugar
- 1/2 pod vanilla (or vanillin)
- 1 cup heavy cream
- 3.5 oz sour cherries (fresh or in syrup)
- 5.3 oz chocolate (milk or dark)
- 1/4 cup heavy cream (or milk)
Steps
Chop the biscuits with the melted butter and pour them into a 8-9 inch springform pan lined with parchment paper, level with the back of a spoon and place in the freezer.
Work the egg yolks with the sugar in a small saucepan, add the milk and mix well, add half of the cream and continue to stir for a few minutes, it will start to thicken a bit.
Turn off and let it cool at room temperature or pour into a container and put it in the freezer for about twenty minutes.
After the time has passed, whip all the cream and divide it into two bowls, a smaller part will go into one to add to the vanilla.
If you are using fresh sour cherries, cook them in a saucepan with 3 tablespoons of sugar and 3 tablespoons of water until the syrup forms.
As soon as the cream and sour cherries are cold, prepare the ice creams.
Combine the cream with the sour cherries and the cream with the vanilla, you can also add some sour cherries to the vanilla layer if you prefer.
Pour the sour cherry ice cream over the biscuits and cover with the vanilla one, put in the fridge to set for about 6 hours, it will depend on the mold, the smaller it is, the taller the cake will be and obviously the longer the freezing times.
Melt the chocolate in a double boiler with the milk or cream, remove the cake from the freezer and cover it, decorate with sour cherries or chopped hazelnuts or chocolate before serving.
Bon appétit.
If you like the recipe, click on the stars at the end of the article. THANK YOU!
The Sour Cherry and Vanilla Ice Cream Cake is the perfect dessert at any time of the year.
Sour Cherry and Vanilla Ice Cream Cake
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) Sour Cherry and Vanilla Ice Cream Cake
Can I use other fruit instead of sour cherries?
Absolutely yes! You can customize this ice cream cake using your favorite fruit to create new combinations of flavors.
Is it possible to make this cake in advance for a party?
Certainly! The ice cream cake is perfect to prepare in advance and store in the freezer until serving time.
Can I substitute the cream with another ingredient?
If you don’t like cream, you can replace it with ricotta or cream cheese to still achieve a creamy consistency.
Do I need a pre-cooked biscuit base?
No, the cheesecake-style biscuit base is simply prepared by mixing crushed biscuits with melted butter, no baking needed.
How can I make the chocolate coating shinier?
To get a shinier chocolate coating, you can add a bit of melted butter to the melted chocolate before pouring it over the cake.
