Over the years I've made many ice cream cakes, with different decorations, shapes and flavor combinations. Here's a small selection of my work.
🎓 Technical guide: Professional Ice Cream Cake
To make a professional ice cream cake, a blast chiller with a probe, a silicone mold, a good glaze and quality ingredients are recommended. White chocolate glaze is easy to color and spread.
Attrezzatura: abbattitore con sonda, stampo in silicone, spatole, supporto girevole, frullatore a immersione.
Preparazione: per 400 g di panna montata aggiungere circa 50 g di destrosio e mescolare lentamente. Raffreddare lo stampo, stendere un velo sottile di panna e abbattere per 15 minuti.
Build the ice cream layers, alternating any ripples, creams or cookies. Ripples shouldn't cover the whole surface, to avoid the layers sliding. Blast-chill between each layer.
At the end, insert the probe into the center of the cake and bring the core of the product to -20°C.
Prepare the glaze by melting the white chocolate and combining it with the glaze base prepared with hot water. Emulsify with an immersion blender, avoiding incorporating air. Add food coloring if needed.
When the glaze reaches about 18-20°C, remove the cake, unmold it and place it on a lightly moistened sponge or cookie base. Glaze evenly and bring back to -20°C.
Decorate with cookies, chocolate, fruit or sugar flowers. Place back in the blast chiller until about -25°C.
Store in a cake container inside a static freezer. To serve, leave the cake at room temperature for 5-10 minutes and cut with a warm knife.