Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉
After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!
This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!
Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
Vanilla Essence - ½ Tsp
For Ice Cream: Whipping Cream - 1¼ Cup
Milk - ¾ Cup
Condensed Milk - ¾ Cup
Powdered Sugar - ½ Cup
Vanilla Essence - Few Drops
Other Ingredients: Whipped Cream - 1 Cup
Dark Chocolate - 25 Gm
White Chocolate Ganache - ½ Cup
Red Cherries - Few
Melted Chocolate for Lace: 50 gm Optional
For Cake: Preheat your oven to 180 C.
In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
Take it and place it on the sides of the cake. Now peel the butter paper.
Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
Freeze for another 2-3 hours and enjoy!
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!
This is will you go gaga over it! When two amazing desserts come together something exotic happens!
Whether its in a slice of bread or over a paratha or in cupcakes, or just straight from the jar in a spoon or any form.. Its your favorite right?
Smooth, Creamy, Luscious Hazelnut Butter or Nutella is one of the most relished spreads worldwide.. That’s sensational! Well, in a ice cream it’ll be top notch isn’t it? Oh yeah! Here I bring my Extremely Creamy like Soft Serve kind of gooey Nutella Hazelnut Ice Cream which also has crunch from hazelnuts! I <3 that 😀 I can eat a whole liter of ice cream at once, LOL! Let’s Beat the Heat!
Strawberries, Oh yum!! In any form, they’re absolutely marvelous isn’t it?
It’s my second recipe on Beat the Heat with Ice Creams / Ice Cream Week.. Its again my foolproof way to make Ice Cream, without any fancy Ice Cream Maker.. And ofcourse its vegetarian! 🙂 So, why not, lets make it and Beat the heat! Because, nothing like some Ice Cream in Hot Hot Day!
We all scream for Ice Creams in Hot Hot Day don’t we? Have you watched my new series trailer? If not, Watch now:
Now, Today is April Fools Day, And I’m already pranked early morning 🙁 And it was none other than Milk, Mom said to make some halwa for Navratri and Milk was boiling on other side.. And, it curdled! 🙁
Let’s get back to Ice Cream, Vanilla Ice Cream, Its Old, Classic and Most relished! Here, I being my fool-proof extremely creamy recipe, Which I’ve encountered after about summer seasons full of crystallized hard ICE cream. This results in Ice Cream which is even creamy than store bought ones!
Eggless Vanilla Ice Cream - Beat the Heat | Without Ice Cream Maker | Foolproof Recipe
Whipping Cream - 1½ Cup
Milk - 1 Cup
Vanilla Extract: 1½ Tsp
Milk Powder - ¼ Cup
Condensed Milk - ¼ Cup
Powdered Sugar - ¼ Cup
In a pan, add the milk, milk powder and heat till it gets a boil. Transfer to a bowl and let it cool to room temp.
In a bowl, Add the whipping cream and beat it well using a whisk or a beater.
Once you can see the traces, add the sugar and beat it till stiff peaks.
Add the condensed milk and vanilla to the milk+milk powder mix and mix well.
Now add this mix to the whipped cream and mix well. Freeze for 6-7 hours, Scoop into an edible chocolate bowl or a regular ice cream bowl and enjoy! 🙂
For Chocolate Bowls: Take some Dark Compound/Milk Compound and melt it over simmering water. Now take some chocolate and spread it to some silicone muffin moulds/paper liners. Refrigerate for 2 mins, peel and enjoy 🙂 The way, I started making this type of Ice Cream was from only Whipping Cream, and Condensed Milk. Feel Free to adjust the recipe as you prefer, the main keys in this recipe is Air from Whipped Cream, Fat from Condensed Milk and Milk Powder. And moisture from Milk. 🙂
Here’s a scoop for you 🙂
This was the one of the most delicious and most Creamy Ice Cream I’ve ever had! Make sure to try this, and do let me know how it goes! Don’t know where to get whipping cream in your city in India? Check this list: http://cookingshooking.in/baking-supplies-in-india-most-cities-and-online-stores/