Guilt-less Desserts & Treats for your Family


Fruit Ice Cream Cake

Fruit Icecream Cake (1)

Birthdays are awesome. Of course they are; there’s cake, presents and you are the centre of attention all day long. Aside from Christmas, they are the most exciting day in a child’s year.

H turned 6 way back in September, but I’m only just sharing the recipe for his self-designed birthday cake. Each year the boys (even the big boy) are allowed to design their own birthday cakes and choose their favourite foods for dinner. It’s my job to work out how to put their crazy ideas into practice (like S’s 3rd Dog Cake and H’s 4th Lego Trifle Cake) without having to rely on fondant, food colourings and bucket loads of sugar. Birthdays are exciting (and exhausting) enough without adding a sugar high to the list of presents.

Fruit Icecream Cake (29)

Fruit Icecream Cake (28)

Now H is quite a verbose young man. When he was 3 his favourite word was “actually” and he used it at the start of every sentence (regardless of whether it was relevant). Today he even let an “in theory” out over lunch and he is prone to some very amusing mispronunciations (like “virgin” instead of “version”- very funny!!). He also likes to make everything into a long winded story, and he’s instructions for his birthday cake were no exception.

There was a diagram to begin with and a certainty that he had to have an Ice Cream Cake (despite the wishy washy weather in September). His original idea was quite grandiose and as L was only 6 weeks old at the time I needed to scale it back a bit in order to maintain my sleepless sanity (which is still a problem today!).

Fruit Icecream Cake (4)

“Mum, Mum, Mum, Mum…Mum!! You’re just not listening to me. I know what I want and it’s my birthday”

Thankfully, I was able to bamboozle H with some verboseness of my own and got him to decide on this Fruit ice Cream Cake. Working with kids and husbands are very similar; make them believe that it’s their idea through some cunning word play and then they’ll be all over it! He then spent a day deciding on the order of the ice creams which I had to follow to the letter!

This Fruit Ice Cream Cake is a great summer birthday cake (probably not good for an Aussie August birthday). The ice creams are super easy to make and the only tricky part is allowing each layer to set slightly before adding the next (to prevent colour mixing). The Mango Ice cream is much creamier than the Berry Ice Creams, which are more sorbet like in texture. You can swap the berries around or even use this Chocolate Ice Cream recipe if you want to change it up a bit.

Part of H’s birthday cake vision was to include a layer of sponge as the base layer on the Fruit ice Cream Cake. If you want to make this Vegan friendly it can be left out, but I found the cake layer helped to break up the impending brain freeze.

Fruit Icecream Cake (27)

Fruit Icecream Cake (11)

I love the bright colours of this cake and they are ALL NATURAL! No additives were used in the making of this rainbow; just fruit and isn’t it ‘very good’?! It’s a very simple recipe to make and one that the kids can help with.

The most important part of a birthday cake is that the birthday boy loves it… and he did!!!

If you are on my side of the world please remember to keep cool this Summer. It’s been a hot week so make sure you keep up your Mango and Chocolate Ice Creams to keep you cool and keep a stash of these Fruity Coconut Icy Poles in the freezer.

Fruit Icecream Cake (9)

Fruit Icecream Cake (30)

 

Fruit Ice Cream Cake
Yields 1
This colourful ice cream cake is naturally flavoured and coloured and is the perfect summer birthday cake.
Print
Prep Time
20 min
Cook Time
10 hr
Total Time
11 hr
Prep Time
20 min
Cook Time
10 hr
Total Time
11 hr
INGREDIENTS
Fruit Ice Cream Cake
Cake
  1. 3 Eggs, separated
  2. ¼ Cup Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. 1/4 Cup Milk, of choice
  5. 1/3 Cup plus 1/2 Tablespoon Coconut Flour
  6. 2 teaspoons Baking Powder
Mango Ice Cream
  1. 500 grams frozen Mango (fresh can be used just allow longer for setting)
  2. ½ Cup Coconut Cream (the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight)
Blueberry ‘Ice Cream’
  1. 500 grams frozen Blueberries (fresh can be used just allow longer for setting)
  2. ½ Cup Coconut Cream (the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight)
Strawberry ‘Ice Cream’
  1. 500 grams frozen Strawberries (fresh can be used just allow longer for setting)
  2. ½ Cup Coconut Cream (the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight)
INSTRUCTIONS
Fruit Ice Cream Cake
  1. Take the cooled cake and leave it in the tin. Line the sides of the tin with baking paper or cling wrap.
  2. Make and then immediately pour the Blueberry Ice cream over the cake. Cover the tin with wrap and place in the freezer for 2 hours to set.
  3. After 2 hours make and then immediately pour the Mango Ice cream over the cake. Cover the tin with wrap and place in the freezer for 2 hours to set.
  4. After another 2 hours make and then immediately pour the Strawberry Ice cream over the cake. Cover the tin well with wrap (2 layers is best and right on top of the ice cream) and place in the freezer for at least 6 hours to set (it can be left overnight)
  5. Take the Fruit Ice Cream Cake out of the freezer at least 20 minutes before serving. It will be quite firm (as the berry ice cream layers set icier than the mango) so using a hot knife to slice the cake can be helpful.
  6. Top with cut fruits if desired.
  7. The cake will keep, covered, in the freezer for up to 1 week but the ice cream layers may become icy over that time.
Cake
  1. Preheat the oven to 175C/350F.
  2. Line and grease a 20cm/8 inch round cake. A spring form tin is best as it will allow for easy serving at the end.
  3. Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  4. Whisk the egg whites on medium/high until soft peaks form.
  5. Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
  6. Continue whisking on medium/high and add the vanilla extract.
  7. Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
  8. In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
  9. Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
  10. Pour the cake mixture into the prepared tin and bake for 14-16 minutes, or until cooked through.
  11. Remove from oven and allow to cool in the tin.
Ice Creams (the same instructions apply for each flavour)
  1. Place the frozen fruit and the cream in a blender and process until smooth and combined.
  2. Use immediatley or if you are not using it in this cake then eat it now!!!
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

4 Comments to Fruit Ice Cream Cake

  1. This looks amazing 🙂 thanks for the recipe! What was the consistency of the icecream? Was it hardened or creamy?

    • Thanks. It’s definately not creamy like a dairy ice cream cake, but it’s not too icy. The mango is the creamiest, but the berries do take on a more icy consistancy. Prehaps make a small batch of the berry Icecream and test it out first. I always let the ice cream cake sit at room temp for a bit first to make sure it can be cut through.

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