Colorful Fruity Ice Cream Cake Recipe

Happy 26th birthday! Colorful Fruity Ice Cream Cake for someone who is special. I’ve spent three days to make it – first day, the ice cream; second day, the cake; third day, the decoration. My theme for this cake is “Rainbow” but I get only 50% of my imagination right. I picked the wrong fruits! The colors of orange and pineapple are too similar and blueberries turned brown in the blending process, so I have to throw it away, left only six colors.
Colorful Fruity Ice Cream Cake

Ingredients:

Strawberry Ice Cream
50g Strawberries
10g Sugar
35ml Whipping Cream
15ml Water

Pineapple Ice Cream
50g Pineapples
10g Sugar
35ml Whipping Cream
15ml Water

Kiwi Ice Cream
50g Kiwi
10g Sugar
35ml Whipping Cream
15ml Water

Pitaya Ice Cream
50g Pitaya
10g Sugar
35ml Whipping Cream
15ml Water

Grape Ice Cream
50g Grapes
10g Sugar
35ml Whipping Cream
15ml Water

Orange Ice Cream
50ml Orange juice
10g Sugar
35ml Whipping Cream
15ml Water

Plain Sponge Cake without baking powder
8 eggs
240g Sugar
240g Plain flour
80g butter

How to make Colorful Fruity Ice Cream

For strawberry ice cream, blend the strawberries, sugar, whipping cream and water in a blender. Transfer it to a bowl, cover with plastic wrap and keep in the freezer for 2 hours. Do you remember how I made Coconut Ice Cream at home without an Ice Cream maker? – Coconut Ice Cream Recipe – Steps are similar, I use a mini electric beater to beat it every two hours until it has thickened. Freeze overnight. Do the same for others.

How to make Plain Sponge Cake without baking powder

How to make Plain Sponge Cake without baking powder
1. Preheat the oven to 180°C.
2. Grease and line a 20cm (8 inch) round cake tin with baking paper.
3. Sieve the flour.
4. Melt the butter in a stainless steel bowl over hot water.
5. Add eggs to a mixing bowl. Beat well.
6. Add sugar and beat until stiff.
7. Gently fold the flour into the mixture. Mix well.
8. Gently fold the butter into the mixture. Mix well.
9. Pour the batter into the prepared cake tin.
10. Bake 20 minutes or until golden brown.

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