Fruity Ice Cream Cake

Fruity Ice Cream Cake

By NamakShamak
  • Serves: 2
  • Prep Time: 15 Minute
  • Cooking:
  • Calories:




A quick and easy dessert  and made from a few ingredients! The Ice cream can be substituted with whipped cream. I have tried both the versions and both taste awesome!! I have tried making a low fat whipped cream using the regular Amul fresh cream , that is 25 % fat. By trial and error , I finally got my consistency right. It might not be as stiff as the whipped heavy cream, but hey , atleast you can have the dessert feeling less guilty!

 

Ingredients

2-3 Slices of Eggless Sponge Cake ( Any sponge cake will do)

1 Cup Canned fruits from Fruit Cocktail

1 Cup Vanilla Icecream Or 1 Cup Amul Fresh Cream

2 tsp gelatine dissolved in 1tbsp warm water

2-3 tbsp Sugar

1 tsp Vanilla essence

 

Method: 

Step 1

For making low fat whipped cream, pour thechilled Amul fresh cream in a cold steel bowl and statr whipping with electric whip . Gently start adding sugar. Now add the gelatine mixture and vanilla essence and keep whipping , till the cream starts forming soft peaks , but still runny. Refrigerate for 10 mins in deep freeze. Again whip the cooled cream for 5 mins.Keep it in refrigerator for usage later.

Step 2

Line a glass or a bowl with foil ,keeping the extra ends of the foil ,intact at the brim of the glass.(or use a ring mould in case available) Push in a slice of cake. Drizzle some syrup from the fruit cocktail to moisten the cake. Now add some canned fruits and top them with the whipped cream or vanilla ice cream.Layer it again with a slice of cake,followed by fruits and cream. Decorate with canned cherry. Cool this mixture in refrigerator for 10 -15 mins. To demould, put the glass or bowl in warm water and gently pull the ends of the foil at the brim . Arrange on a plate and remove or peel off the foil.

Ingredients

Directions

  1. For making low fat whipped cream, pour thechilled Amul fresh cream in a cold steel bowl and statr whipping with electric whip . Gently start adding sugar. Now add the gelatine mixture and vanilla essence and keep whipping , till the cream starts form
  2. Line a glass or a bowl with foil ,keeping the extra ends of the foil ,intact at the brim of the glass.(or use a ring mould in case available) Push in a slice of cake. Drizzle some syrup from the fruit cocktail to moisten the cake. Now add some canned

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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