Hello friends, today I propose this wonderful ice cream paradise cake to make during the summer and refresh yourself at any time. The ice cream version of the famous paradise cake will drive anyone crazy, simple and quick to make. In summer, as we know, when we don’t want to turn on the oven, we avoid making recipes but in this case, having the luck of having an air fryer at home, you can bake the sponge cake in 30 minutes flat. So my friends, no excuses, most of us have an air fryer at home, so let’s get moving and make this amazing recipe.

Difficulty: Very Easy
Cost: Economical
Cuisine: Italian

Ingredients for the Ice Cream Paradise Cake

3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tbsps sunflower oil (Or 3 tbsps of melted butter)
2 eggs
1.5 tbsps milk
1 tsp baking powder
1 tsp vanilla extract (Or vanillin or grated lemon zest)
1 pinch fine salt
1 cup heavy cream
1 tbsp honey
2/3 cup sweetened condensed milk

Tools

2 Bowls
Electric beaters
1 Springform pan
Air fryers

Steps for the Ice Cream Paradise Cake

In a large bowl, beat the eggs with the granulated sugar and vanilla extract or grated lemon zest for 10-15 minutes until they become foamy and whitish. Gradually add the melted butter or oil and the milk, and continue beating. Finally, add the sifted all-purpose flour, baking powder, and salt, and mix using a spatula from bottom to top without deflating the mixture, until you obtain a smooth and homogeneous batter. Preheat the air fryer to 400°F for 3 minutes. Pour the batter into a 8-inch springform pan previously greased and floured or use parchment paper (my air fryer has pans of these sizes for cooking in the basket), and bake in the air fryer for 30 minutes at 300°F. Then do the toothpick test, turn off and take out of the air fryer. Obviously, you can also bake in the oven at 350°F for 30-35 minutes.
In a bowl, whip the well-chilled heavy cream from the fridge with electric beaters, when it is well set, gradually add the chilled sweetened condensed milk from the fridge, the honey, and continue beating to obtain a fluffy mixture.
Gently remove the sponge cake from the pan, cut it in half, take the springform pan again and place a sheet of parchment paper on the bottom, arrange the first layer of paradise cake and pour over the clever ice cream, leveling well. Finally, place the other disc and put in the freezer to cool for 3-4 hours.
You can of course keep it in the freezer even for a few days, when serving you will need to remove the cake from the pan, place it on a serving dish, dust the surface with powdered sugar and serve it to your guests after it has been at room temperature for 10-15 minutes.
And here it is ready in its splendor. I hope you enjoy this latest recipe, see you next time friends.

STORAGE, TIPS, AND NOTES

The ice cream cake can stay in the freezer for a couple of weeks. It can be enjoyed best by allowing it to acclimate to room temperature for about ten minutes.

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