Melomakarona ice cream cake
An incredible melomakarona ice cream cake with chocolate fudge and whipped cream topping.
Servings: 12 servings
Equipment
- 9 inch springform pan
- 2 large pieces of aluminum foil
- Blender or food processor
- Stand mixer
- Whisk
Ingredients
- 20 melomakarona cookies, divided See Recipe Notes
- ¼ cup (60 grams) melted butter, unsalted
- 270 grams milk chocolate chips
- 3 tbsp (45 mL) light corn syrup
- 2 liters vanilla ice cream
- 1 ½ cups (375 mL) whipping cream, divided
- 1 tbsp (8 grams) icing sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare your springform pan by brushing some melted butter across the bottom.
- Place 7 melomakarona into your blender or food processor and blend until you end up with a fine crumb. Transfer to a bowl and add in the ¼ cup (60 grams) melted butter. Use a fork to mix well and then transfer to your springform pan. Press down with the back of a spoon or your hands until you have a smooth cake bottom.
- Bake the crust in the middle rack of your oven for 8 - 10 minutes, then allow to cool completely. You can place your springform pan in the freezer to speed up the cooling process.
- About 10 minutes before you need it, set the ice cream out to soften.
- Cut 2 large pieces of aluminum foil, larger than the bottom of the spring form pan. Wrap the outside of your pan tightly so that the seam between your pan bottom and the pan ring is completely and securely covered with foil. This is simply to prevent any ice cream which begins to melt as you are assembling your ice cream cake from leaking through the seam.
- Place an additional 7 melomakarona into your blender or food process and blend until you end up with a fine crumb. Set aside.
- Prepare the chocolate fudge layer: Place your chocolate chips and corn syrup in a heat proof bowl. Set aside. In a small pot, heat ½ cup (125 mL) of whipping cream until it just begins to boil then pour it over the chocolate chips. Allow to sit for 2 - 3 minutes and then whisk until smooth.
- Break 4 melomakarona into chunks and add them to the bowl of your stand mixer along with the ice cream. Beat on low speed until smooth.
- Transfer ½ of the ice cream mixture to your springform pan. Smooth the top with the back of a spoon or an offset spatula.
- Sprinkle the prepared melomakarona crumb over the top of the ice cream, covering the surface entirely. Press the melomakarona crumb slightly into the ice cream. Then, carefully pour the chocolate fudge over the top of the crumb and spread to coat evenly.
- Top with the remaining ice cream. Smooth out the top and transfer to freezer immediately.
- Whip the remaining cream (1 cup or 250 mL) and the icing sugar together until stiff peaks form. Remove the ice cream cake from the freezer and use a piping bag to decorate the top of your cake with whipped cream, and the remaining melomakarona.
- Return your ice cream cake to the freezer and allow it to freeze completely for at least 6 hours before serving.
- To serve, allow cake to thaw at room temperature for about 5 - 10 minutes before cutting pieces. Return any uneaten cake to the freezer.
- Enjoy!
Notes
Recipe for melomakarona, click here.