Vanilla Malted Ice Cream Cake
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
29
Sweetness
39
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Heavy Cream (cold)1.5 quarts
Vanilla Ice Cream (softened)Directions:
1
Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife
2
Thinly slice the cake
3
Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened
4
Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray
5
Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed
6
Drizzle half of the malted cream over the cake slices
7
Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer
8
Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed
9
Drizzle with the remaining malted cream
10
Repeat with the remaining ice cream and cake slices
11
Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days
12
Loosen the edges of the cake with an offset spatula, then invert onto a platter
13
Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form
14
Spread over the top and sides of the cake and top with sprinkles
15
Photograph by Johnny Miller