Ice Cream Cake | Basics with Babish


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43 replies
  1. Sunhawk
    Sunhawk says:

    When separating out a lot of yolks. Just pour the egg into your hand and let the whites strain through your fingers.

    No passing the yolk back and forth between shells. No risking broken yolks in your whites. No bits of shell in the whites or yolks.

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  2. Julie Gagliardi
    Julie Gagliardi says:

    Ex DQ cake decorator here! Iā€™ve got some tips:

    If you donā€™t want to go through the trouble of making ganache, but want that pretty chocolate drip on the edge? Get some of that ā€œmagic shellā€ at the grocery store! It is super liquid-y when hot and hardens to a crisp when it hits the ice cream. I would often use our chocolate cone dip to make this effect!

    Want to hide your layers without having to frost it? When you are building your cake, put the vanilla in almost in a bowl shape: a layer on the bottom, and then bring it up the sides, pressing it into the sides to avoid air pockets.

    If you are too lazy to get the plastic to make straight sides, go for some texture! Craft stores sell combs with different textures on them. You can run them around the edge of the cake to give it some texture. A fork can do something similar. Get creative with your kitchen tools! This is a great way to hide any funky mistakes!

    Freeze your pan first. We used metal rings that we froze. This helps your ice cream hold itā€™s shape and buys you time as you are building it. If you donā€™t have the plastic, take some kitchen towels and run them under hot water and wrap them around the pan. It melts your ice cream juuuust enough to remove the pan but still hold itā€™s integrity.

    Ice cream is more resilient than you think! Sure it melts, but you can work in 5-10 minute spurts before it needs to go back in, maybe even longer!

    I hope this helps!! Happy baking!(?)

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  3. SleepyKyju
    SleepyKyju says:

    Cake decorator tip for you! When putting the chocolate on top and you want the drizzle on the side and your chocolate isn't cooperating, try using a reverse "u" motion with your… applicator. (I always just used a piping bag w/ with a twist in the middle and the back closed with a rubber band for more control. ) The arch part being on top of the cake and would get covered, the tips being applied down the sides. Helped get the ball rolling on the drip.

    This looks great by the way! I don't like chocolate very much but I want a piece šŸ™

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  4. Acea
    Acea says:

    Did Sensodyne also ask for the ice cream to be the recipe? This isn't the first Sensodyne sponsored video that features ice cream of a sort….

    Reply

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