RASPBERRY
CHOCOLATE
HOMEMADE
ICE CREAM
FUDGE CAKE
What do you crave most during summer or in a really hot sunny weather? Yup, ice cream. Ice cream comes in various form. One of them is ice cream cake. I chose to make an ice cream in 2 flavor combination on top of a fudge brownie crust. I love this combination especially the ice cream is so creamy and soft and the crust is a little crispy but yet not too hard. I chose raspberry and chocolate flavors for my ice cream. One of my favorite combination with the sweetness and a little sour gives a well balance, not too sweet.
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This is a homemade recipe, not the one from the store. Worth trying and not difficult at all. Enjoy!
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STEP 1: Prepare the ingredients
Raspberry Chocolate Homemade Ice Cream Fudge Cake Recipe:
For 20cm round baking pan
For the Base:
200g good-quality chocolate
170g unsalted butter, melted
160g sugar
2 eggs
2 teaspoons vanilla
96g all-purpose flour
30g cocoa powder
1 teaspoon salt
Raspberry Ice Cream:
300g whipping cream, chilled
170g sweetened condensed milk
130g raspberry jam (amount is optional but at least 50g)
Chocolate Ice Cream:
300g whipping cream, chilled
170g sweetened condensed milk
30g unsweetened cocoa powder
Chocolate Fudge Sauce:
30g unsweetened cocoa powder
1/4 tsp salt
160g whipping cream
100g semisweet chocolate
30g unsalted butter
1 tsp vanilla extract
Garnish roasted peanuts, chopped
STEP 2: Make the base
Preheat oven at 350°F/180°C.
Put a round parchment paper on the base of the baking pan.
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Chop the chocolate bar in small chunk. Melt half and save the other half.
In a large mixing bowl, add sugar and melted butter. Beat untill the mixture is soft and creamy.
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Add the eggs and vanilla extract and continue beating. Then add in the melted chocolate. (Make sure the chocolate is not too hot or it will cook the eggs)
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Sift the flour, cocoa powder and salt in the mixture. Mix slowly and do not overmix. As soon as all the white flour disappear, mix in the chocolate chunk that previously set aside. Again, mix in slowly and do not over mix.
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Pour the mixture into the baking pan. Bake for 20-25 min at 350°F/180°C.
After 20 minutes.
The base is cooked.
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Set aside for cooling while preparing for
the first ice cream layer.
STEP 3: Make the first ice cream layer (raspberry)
In a large bowl, whip the cream until stiff peak forms. Then add the condensed milk into the whipping cream and continue mixing until they are combined. Then add in the raspberry jam, mix until they are combined.
Pour the mixture onto the baked crust. Level the layer with a spatula. Give the pan a few taps. Freeze it while you prepare for the next layer.
Repeat Step 2. Whip the cream until stiff peak forms. Add in the condensed milk and mix until they are combined. Add in the cocoa powder and mix until they are combined. Once they are well combined, pour the mixture into the pan (on top of the first raspberry layer). Then slowly level the mixture with a spatula.
STEP 4: Make the second ice cream layer (chocolate)
Freeze it for 6 hours or overnight.
STEP 5: Make the chocolate sauce
In a bowl, add the semisweet chocolate and cream. Melt them over simmering water. Stir the mixture until the chocolate is completely melted. Remove the bowl from the simmering water. Add in the butter. Stir until the butter is completely melted.
Pour the chocolate sauce over the frozen ice cream. Level the sauce with a spatula until the sauce is evenly spread to the sides.
Sprinkle the roasted ground nuts on the top.
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Here you have a wonderful ice cream cake for your dessert. I hope you will enjoy the baking. Please leave your comments below if you encounter any problem in the process of making one.