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Lemon Poppyseed Ice-Cream Cake

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Lemon Poppyseed Ice-cream Cake

Happy belated Easter everyone !  The above cake was my offering for this year’s Easter gathering at my sister’s place, and *gasp* it was not a cheesecake (imagine!).  It coincidentally was also my birthday and I happen to love ice cream for dessert, so I got to choose. It turned out to be a tasty dessert that you could easily make well ahead of time for Easter dinner or springtime get-together. 

I suppose I can’t really call this one a Sugar n’ Stuff original, but more or less an original combination of a couple of recipes with tweaks and add-ins.  The only thing I didn’t make myself however, was the vanilla ice cream.

I started by making a lemon poppyseed pound cake, using this one from Canadian Living, but adding a half tablespoon of lemon zest and 1 1/2 tablespoons of poppyseed to the mix.  Bake that according to directions and set aside to fully cool. If you want and have access to a good bakery, you can skip this step and save some time by purchasing one ready-made.

The night before I assembled this, I also made a batch of lemon curd, halving the recipe from Epicurious, as noted here.  Again, if you want, you could always pick up some ready-made lemon curd to save some time.

As for the rest, to include above:

  • 1 lemon poppyseed pound cake
  • 2 cups pure white chocolate chips
  • 3/4 whipping cream
  • 5 cups vanilla ice cream or frozen yogurt (make sure to buy one that freezes well, i.e. fairly solid, avoid ice creams that are “fluffy” or stay softer in the freezer)
  • 1 recipe of lemon curd as above (or 1 1/2 cups plus 2 tbsp ready made)
  • 1/2 cup vanilla ice cream (optional, for decoration)
  • 1 cup whipped topping (optional, for decoration)

Wrap the outside of a springform pan with tinfoil.  Slice pound cake thinly and use about half to line bottom of pan, pressing together to allow a uniform bottom.  (side note: I sliced mine a little too thick and had difficulty cutting the cake, learn from my mistakes 😉 )

Mix together the white chocolate chips and whipping cream in a microwave safe bowl and microwave for about a minute and a half, in intervals, until both can be whisked smoothly together.  Pour half of this mixture over the cake slices, stopping just short of the edge.  Pop this into the freezer for about an hour or so to firm up. Cover and set aside the remaining white chocolate ganache.

Soften vanilla ice cream slightly and fold in the lemon curd to mix but still allow portions of the curd to be seen throughout.  Turn this into the pan on top of the cake/ganache, spread evenly and return to freezer for at least two hours.

Top the ice cream with another layer of thinly sliced cake.  Rewarm white chocolate ganache until pourable, and spread this over the top of the cake.  Return to freezer for 6 hours at least, or overnight.  If making ahead, you can wrap all in tinfoil and store in freezer until ready to use.

If you wish to decorate an edge on the cake, mix together a 1/2 cup of the remaining ice cream and 1 cup of whipped topping of choice, place in an icing bag with a star tip and pipe the edging, returning to freezer to freeze solid until ready to serve.

Run a knife around inner edge of pan when ready to cut and release the outer springform.  It is helpful to keep your knife in a glass of hot water to use when cutting the cake slices.  Freeze remaining cake with the outer edge of the springform pan put back on, covered with tinfoil.

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