Almond and chocolate ice cream cake

Ice cream cakes are a great way to celebrate the seasonal highlights throughout the year. For this recipe, chef Ducobu created a deliciously classic combination of chocolate ice cream, almond ice cream, soft Italian meringue and crunchy nougatine. The shape and presentation of the cake can, of course, be adapted to fit the occasion or your preferred cake design.

Level:: Medium
Makes:: Recipe for 5 cakes, Ø 25 cm

1 l

Whole milk
145 g

sugar
70 g

invert sugar
321 cl

almond milk
714 g

cream
350 g

egg yolks
70 g

sugar
6 g

ice cream stabiliser

Mix together and cook into Anglaise at 85°C, keep stirring while heating.

Sieve through and leave to ripen for 12 hours in the fridge before turning into ice cream. Extrude the ice cream into 5 half-spheres of 14 cm Ø. Put away in the shock freezer, these will form the heart of the cake.

1 l

Whole milk
250 g

35% cream
10 g

invert sugar
40 g

powdered milk
250 g

sugar
10 g

ice cream stabiliser

Mix together.
Heat to 85°C.

200 g

Callebaut 70-30-38
40 g

Callebaut Cocoa - Cocoa Mass - 2.5kg Callets

Mix. Pour the hot milk-mixture onto the chocolates. Mix well. Sieve and leave to ripen for 12 hours in the fridge.

Turn this mix into ice cream in the ice cream maker. Extrude the ice cream into half sphere of Ø 18 cm. Insert a half sphere of almond ice cream. Finish with a layer of chocolate sponge cake. Freeze.

200 g

egg white
400 g

sugar

Boil the sugar with 80 g of water up to 120°C. Pour the sugar syrup delicately on the beaten egg whites and let it beat until cooled down.

Apply the Italian meringue around the cake: start at the bottom and finish at the top. Dust the meringue with gold dust. Finish with nougatine triangles and a white chocolate snow flake.