Spring is in the air, so of course we make ice cream!! No matter the weather, this dessert is a must try!
I have come to realize that some of the same issues that plague me as a human being also plague my 4-year-old. I have always struggled greatly with patience. Or, more accurately, impatience. And I didn’t really see this as a problem until I experienced the frustrations surrounding the impatience of my oldest child. So now I figure, if I’m constantly telling Elijah to “Please be patient!” then I had better exercise some patience myself. Like, when it is practically May and snow is in the forecast, I remind myself to CONTINUE BEING PATIENT WITH THIS TERRIBLE WINTER. Spring will come eventually. It will stop snowing, blowing and raining and the sun will shine again. Won’t it?
So even though spring hasn’t truly arrived here in our little part of the world, that doesn’t mean I can’t prepare food that makes me think of it! I made this ice cream cake for Easter dessert on Sunday, when the weather was actually delightful. We indulged in ice cream while the sun shone, even if for a short while.
Preheat your oven to 350 degrees F.
Lightly coat an 8-inch springform pan with cooking spray.
In a large bowl, whisk together:
1/4 cup unsweetened cocoa powder
1/2 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
1/4 cup buttermilk
1/4 cup warm water
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
Pour the batter into the greased pan.
Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Allow the cake to cool completely.
Place 1 cup of fresh blackberries in a medium bowl and mash gently with a fork.
Stir in 1 pint of softened vanilla ice cream.
Spread the ice cream-blackberry mixture in an even layer over the cooled cake. Freeze until the ice cream is very firm, at least 2 hours.
Spread 1 pint of softened raspberry sorbet in an even layer over the top of the ice cream and freeze for 1 additional hour.
Top with fresh blackberries, if desired. I adore the sweet-tartness of fresh blackberries! Why limit this delicious fruit, ice cream is just the beginning, I love it in my “grown-up” drinks!
And go ahead and pretend it is spring! Or maybe it actually is spring where you live??
MAKING BUTTERMILK AT HOME
If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon. Watch the quick video tutorial that makes it so easy to put it together here!
Chocolate Berry Ice Cream Cake
- 1/4 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. coarse salt
- 1 large egg yolk
- 1/4 cup buttermilk
- 1 tbsp. vegetable oil
- 1/2 tsp. vanilla extract
- 1 cup fresh blackberries
- 1 pint vanilla ice cream softened
- 1 pint raspberry sorbet softened
- Preheat oven to 350 degrees F. Lightly coat an 8-inch springform pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours.
- Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week).
Lauren at Keep It Sweet
This is such a pretty dessert!
Beautiful cake! I wish I could grab a slice from the screen. And the photos are absolutely amazing!
Spring is here where I live, but it still isn't warm yet. Can't wait for a nice hot day to sit by the pool, this would make a wonderful dessert to have while I'm sitting there.
Magic of Spice
Just gorgeous and delightful…sorry your Spring is coming slow, but it will come 🙂
What a yummy looking dessert!! Perfect for spring and pretty as a picture!
Kate @ Diethood
that sounds ammmmmmmmazing! So deserving of today's top 9!! Beautiful job, as always.
Thet Chocolate Priestess
Looks very spring like. We have too much spring here, never ending rain which is coming into our house.
Montanna Honc @ Slab 2626
This looks absolutely amazing. Beautiful colors!
Congrats on the Top 9 today! Your cake is the perfect slice of summer that we need around here. Gorgeous layers.
Oh wow this looks amazing! I will definitely have to be trying this in the near future!
Oh my!!! This cake looks beyond awesome 🙂 love it! I'm with you, I so need to be more patient with this never ending winter we are having here LOL it has been raining for nearly 30 days 🙁
This is beautiful Ebby! Your posts never disappoint!! 🙂
Delicious and beautiful cake! I love the way it looks and sounds! Thanks for sharing!!!
RLV @ bittensweetblog.com
I love it. Chocolate and berry is my favorite combo!
amen sister! patience is a virtue and something I have to work on as well. I live in VT and the winter has been horrible here too. But that ridiculously beautiful ice cream cake makes it all better : j
The Food Hound
This is totally perfect for spring, and totally great for people who don't really care to bake but who want a show-stopping dessert. I personally LOVE baking, but I know people who don't, and I would enjoy eating this at their house… or mine… or wherever!
Blog is the New Black
Genius! Love the sorbet layer!
My lord that looks incredibly. Seriously salivating. Well done.