This no-bake dessert is gonna be your fav summer treat! It’s got three layers of ice cream (strawberry, chocolate, vanilla), three layers of lady fingers then it’s topped off with whipped cream, dark chocolate curls and roughly chopped waffle cones. The best part is, you don't have to turn your oven on in this hot summer! MAKE IT FOR THE HOT DAYS AND ENJOY 😉 

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INGREDIENTS YOU'LL NEED!

Scroll down to the recipe card for the complete list of ingredients and their exact quantities.

• Ladyfingers/Sponge Fingers: These are simple Italian sponge biscuits that are used to make tiramisu or trifles or no-bake cake. They may vary a bit in size and shape depending on the brand you use. 
• Whole milk/full-fat milk: This is an easy no-bake cake that’s why I used lady fingers dipped in warm whole milk.
• Your Favourite Ice Cream: Use high-quality ice cream. I used Neapolitan Ice Cream which consists of three different flavours (chocolate, vanilla and strawberry) arranged side by side in the same container. You can use any two or three different flavours of your favourite ice cream.
• Whipping Cream/Double Cream/Heavy Cream (Chilled): It is best to use whipping cream or 35% cream (double cream) because any cream with less than 35% fat content will not whip or does not work better.
• Icing sugar/powdered sugar (Sifted): It sweetens the whipping cream and also gives a hold to it.
• Corn Flour/Corn Starch: It also gives a hold to whipping cream (optional).
• Dark Chocolate Curls and waffle cones (Store-bought): They’re used to decorate this beautiful cake.

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EQUIPMENT REQUIRED 

• 9 x 5” Loaf Pan
• Plastic wrap
• Four medium-sized Bowl
• Hand-held electric beater
• Spatula

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LET’S MAKE IT STEP BY STEP

Step 1: Assembling the Ice Cream Cake

• Take the ice cream container out of the freezer and with a butter knife, separate the three different layers of Ice cream. Place them separately in three different bowls and let them soften for 5-10 minutes. Then slightly smooth them out with a spoon or spatula.
• Meanwhile, line your 9 x 5” loaf pan with plastic wrap.
• Slightly warm the whole milk in a microwave-safe container and dip the ladyfingers in it (one at a time) for about 2-3 seconds (not more than that).
• Place each ladyfinger, sugar side down, into the well-lined loaf pan until the bottom is covered.
• Once you have a single layer, spread softened vanilla ice cream evenly over the layer of ladyfingers using a spoon.
• Repeat another layer of whole milk-soaked ladyfingers on top of vanilla ice cream.
• Spread softened chocolate ice cream evenly over the layer of ladyfingers using a spoon.
• Repeat another layer of soaked ladyfingers on top of chocolate ice cream.
• Spread softened strawberry ice cream evenly over the layer of ladyfingers and smooth it out with a spatula. Try to work quickly to avoid the melting of ice cream.
• Pop in the freezer for at least 12 hours or preferably overnight.

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Step 2: Making whipped cream

• Next day before serving the cake, make whipped cream.
• Chill the bowl and beater attachment in the fridge for 30 minutes (stainless steel bowl is the best for whipping cream). 
• Pour the whipping cream (chilled) into the bowl, add in icing sugar and corn flour (sifted), then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.

Step 3: Frosting the ice cream cake

• Take the loaf pan out of the freezer. Flip over the loaf pan onto a serving dish and gently remove the plastic wrap.
• Using an offset spatula or a metal spoon, frost the cake with the whipped cream, making big swirls, and cover the top and sides of the cake. 
• Decorate the top with dark chocolate curls and roughly crushed waffle ice cream cones.
• Make slices and serve. Enjoy!

RECIPE TIPS

• Line the loaf pan properly with plastic wrap for easy removal of the cake from the pan.
• Use high-quality ice cream and don’t forget to soften your ice cream before assembling so that it’s easy to spread.
• Work quickly to avoid the melting of ice cream.
• Let the cake set completely, and freeze it for at least 12 hrs or overnight preferably.

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FAQ

How do you cut an ice cream cake properly?

To get the perfect slices, fill a large bowl or vessel with hot water, dip your sharp knife into the water then pat it dry with tissue paper or a clean cloth before slicing. Repeat the same before every cut to get a smooth cut every time. 

How to store an ice cream cake?

You can keep any leftover cake in your freezer for up to 6-7 days. Cover the cake in plastic wrap and place it in a freezer-safe airtight container, pop in the freezer until ready to eat again.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊