Wedding Cake Ice Cream – Almond ice cream is loaded with real pieces of white cake and swirls of cream cheese icing
And just like that, National Ice Cream Month is coming to an end. I had a blast coming up with new ice cream recipes for you guys but I’m happy to give my sweet tooth a break soon. Sheesh, I never thought I’d say that.
But before the month ends, I have one last killer ice cream recipe for you. And this one is one of the best recipes of the month. It’s my Wedding Cake Ice Cream. It starts with an almond-flavored frozen custard and then gets layered with pieces of real vanilla cake and ripples of homemade cream cheese icing. I just love ice cream recipes with cake or brownie or cookies so this recipe has easily become one of my favorites.
Before we get into the recipe, let’s drool over some photos, huh?
How is this ice cream made?
The process of making this ice cream is super simple. All you’re doing is making a custard, freezing it, and then layering it with cake pieces and homemade cream cheese icing. To make the process even easier, I used a boxed cake mix to make the cake. You can even buy a slice of cake from your local bakery if you don’t want to make your own.
Making the custard
The process of making frozen custard is pretty simple. First, you heat the milk and sugar just before a simmer. It’s then gently and slowly whisked into egg yolks. The mixture is then placed back on the stove to heat again, which causes the yolks to thicken. This part requires a lot of attention because you don’t want the eggs to get too hot too fast. I use a thermometer to make sure it doesn’t get warmer than 170 degrees – otherwise, the eggs will scramble.
Once the custard is thick, it’s removed from heat, transferred to a bowl sitting in an ice bath. This bowl has cold cream and the vanilla and almond extracts. It’s important for the bowl to be in an ice bath because it will help the custard cool back down before we place it in the fridge to chill.
Finally, the custard is covered and placed in the fridge to chill until super cold, about 4 hours.
Assembling the ice cream
Once the ice cream is cold, it’s ready to freeze in your ice cream machine. Use the instructions from your ice cream machine to guide this process. Once frozen, the ice cream is removed from the ice cream machine and layered in a large food storage container with pieces of vanilla cake and the cream cheese icing. The icing is simply made by whisking cream cheese, butter, powdered sugar, vanilla, and cream.
The assembled ice cream is covered and then placed in the freezer to get solid.
Tips & Tricks
- Do not cook the custard on anything higher than medium heat. This will ensure the mixture does not get too hot, which could force the eggs to curdle.
- For the cake, you can use any vanilla cake you like. I made a boxed cake mix that I like but you can even buy a premade cake if you don’t want to make any cake yourself.
- To ensure the cream cheese icing has zero lumps, use a whisk to combine it all together.
Wedding Cake Ice Cream
- 1 cup milk whole
- 2 cups heavy cream
- 3/4 cup sugar
- 1/8 teaspoon salt
- 5 large egg yolks
- 1 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup vanilla cake pieces
Cream cheese icing:
- 1 ounce cream cheese softened
- ½ tablespoon butter softened
- ½ cup powdered sugar
- ⅛ teaspoon vanilla extract
- ½ tablespoon heavy cream
- Place milk, 1 cup of cream, sugar, and salt in a medium sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat.
- Add yolks to a medium bowl and very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture thickens slightly and is 170 degrees. Remove from heat immediately so the mixture doesn't scramble.
- Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream. Add vanilla extract and almond extract. Cover with plastic wrap.
- Chill mixture until completely cold, about 4-6 hours. Once chilled, ice cream base is ready for your machine. Freeze ice cream according to machine instructions. While the ice cream freezes, mix all the ingredients together for the cream cheese frosting. Whisk to ensure there are no lumps.
- Once mixture is frozen, layer ice cream with cake pieces and drizzles of cream cheese icing. I did two layers to make sure every bite had tons to cake. Freeze ice cream until solid, about 8 hours.
Farrukh Aziz says
Beautiful! The taste of it was just so excellent, plus it was so easy to make! Thanks for the recipe!
Amanda Dixon says
I have a new favorite ice cream! I just love letting my ice cream get slightly melty on top of cake, and this ice cream delivered that perfect experience in one treat. So good and decadent!
omg this sounds amazing!!! ughhh wish I could have dairy!! so jelly sharing this with my boyfriend he would love it
Nadalie Bardo says
Is it cake or is it ice cream?! You don’t have to choose. Love it!
Jen @ JENRON DESIGNS says
Wow this sounds delicious and I am sure it so decadent too! I love a good cake batter ice cream, in fact I prefer Ice cream as my dessert of choice!
Helen Little says
What amazing flavours and textures in this ice cream! Could I make it without an ice cream maker somehow?
OMG you had me at swirls of cream cheese icing 🙂 Every bit of this ice cream sounds like perfection.
This is the best ice cream with pieces of cake in it, I have ever eaten. Such a delightful combination, yum!
Patty at Spoonabilities says
Oh my gosh! What a delicious homemade ice cream that is sure to please everyone! Love this so much!
So yummy ice cream! My family keeps asking for more!
Such amazing flavors packed into this ice cream! Definitely the perfect ending to National Ice Cream Month. I love all the tips to help make it perfect.
This sounds delicious! I hadn’t thought to put cake pieces in my ice cream. YUM!