Celebrate Summer With This Ice Cream Cake

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Celebrate Summer With This Ice Cream Cake

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Enjoy this handmade ice cream cake to mark the summer season! With three colourful ice cream layers on top.

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½ recipe Vegan Chocolate Cake 1 pint Pistachio Gelato 1 pint Salted Caramel Ice Cream 1 pint Raspberry Sorbet 2 cups fresh raspberries

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Let the oven preheat at 350°F. Simultaneously prepare the cake batter as instructed.

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Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely.

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Remove the uneven edges and make the cake sponge smooth.Freeze it  for at least 3 hours.

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Layer your cake sponges with ice cream. Freeze for 4 hours. Top the final layer with the raspberries and freeze overnight.

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To serve, let it be on room temperature garnish with your favourite toppings and enjoy!

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