Lemon Ice Cream Cake
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The Best Lemon Ice Cream Cake: New Recipe In 2024

My favorite homemade vanilla bean ice cream recipe is lemon ice cream cake, folded with portions of iced lemon loaf cake. In one scoop, it’s a rich, cake-like, lemony-summer birthday party sensation. The taste of this gourmet ice cream store flavor at home is going to be your favorite.

Lemon Ice Cream Cake
Lemon Ice Cream Cake

Cream

In a saucepan, mix heavy cream, half-and-half, and the scraped vanilla bean. Remove from the fire after bringing the mixture to a gentle simmer, stirring from time to time.

Eggs

Beat yolks with a fork until the color lightens. Add the sugar gradually, whisking to blend. Gradually add small amounts of the cream mixture into the eggs and sugar until about one-third of the cream mixture has been introduced.

Cook

Stirring constantly, continue cooking until the mixture reaches 170 to 175 degrees F, thickens slightly, and coats the back of a spoon.

Strain

Pour mixture through a fine-mesh strainer into a fresh bowl, then set aside to rest for half an hour at room temperature.

Cool

After the bowl has cooled, cover it with plastic wrap and store it in the refrigerator for four to eight hours or overnight.

Freeze

Transfer into an Lemon Ice Cream Cake maker and proceed as instructed by the manufacturer.

Cake

Chop the lemon cake into tiny pieces. Once the ice cream is done, move it to a big bowl and mix in the cake. Once the ice cream has been transferred, freeze it until it solidifies.

EASY Lemon Ice Cream Cake

Cut the pound cake in half lengthwise, and then cut each piece in half again to make four slices.

Place the first slice of Lemon Ice Cream Cake and then a third pint of ice cream on top of it in a bread pan coated with plastic wrap. Continue layering the cake and ice cream. Cover the cake with plastic wrap and place it in the freezer for at least six hours.

The Lemon Ice Cream Cake should be unwrapped, placed on a dish, and then promptly frosted with Cool Whip and blueberries. You can freeze it until you’re ready to serve it, or you can serve it immediately.

Ingredients for Lemon Ice Cream Cake

For the Cake Layer:

1 box Lemon Cake Mix

1 3.4 oz box Instant Lemon Pudding

1 cup Milk

1/3 cup Vegetable Oil

3 large Eggs

1 large Egg White

1 teaspoon Pure Vanilla Extract

zest of one Lemon

Lemon Ice Cream Cake
Lemon Ice Cream Cake

For the Lemon Ice Cream:

1 1/4 cups Heavy Whipping Cream, plus 2 to 3 tablespoons, divided

1/2 cup Powdered Sugar

1 8-ounce package of Cream Cheese

1 3.4 oz box Instant Lemon Pudding

1 teaspoon Pure Vanilla Extract

zest of one Lemon

For the Frosting:

2 8-ounce containers of Cool Whip

For the Cake Layer:

  1. Set oven temperature to 350°F. Two 8-inch cake pans should be floured and greased.
  2. Cake mix, pudding mix, milk, vegetable oil, eggs, egg white, vanilla essence, and Lemon Ice Cream Cake zest should all be combined in a sizable mixing dish. Beat at a medium-high speed until thoroughly combined, mixing all of the ingredients.
  3. Evenly divide the batter between the prepared pans as you pour it in.
  4. Bake for 25 to 30 minutes at 350°F. Use a toothpick to poke the center of your cake to check its doneness. Your cake is done when a toothpick inserted into it comes out clean. Permit the cake to cool fully.

For the Lemon Ice Cream:

  1. First, whip up the whipped cream. For five to ten minutes, chill a medium-sized metal mixing bowl by placing it in the freezer.
  2. Once in the cold bowl, pour in the heavy whipping cream and beat on medium-high speed until the heavy cream begins to thicken.
  3. Next, beat on high speed until stiff peaks form, carefully adding the powdered sugar. Refrigerate the whipped cream so you may use it later.
  4. Cream cheese that has softened should be beaten for two to three minutes on medium-high speed, or until it is smooth and lump-free. When necessary, scrape down the bowl’s sides.
  5. Stir in 2 tablespoons heavy whipping cream and the dry quick Lemon Ice Cream Cake pudding mix. Beat for two minutes on medium-high speed, or until pudding is thoroughly combined with cream cheese. The cream cheese will get more viscous. If more heavy cream is needed to soften the cream cheese and make it easier to blend into the lemon filling, you can add extra teaspoons of it.
  6. Incorporate the lemon zest and vanilla extract. Beat at a medium speed until thoroughly blended.
  7. Lastly, fold in the prepared whipped cream while rotating the filling from bottom to top and stirring until thoroughly combined.

To Assemble the Cake:

  1. Make use of a cake pan or springform pan the same size as your cakes (in this example, 8 inches). Cover the pan’s edges with saran wrap. Under the saran wrap, put a Lemon Ice Cream Cake board in the bottom of the pan.
  2. Using a serrated knife or cake leveler, tort the top of each cake layer until it is perfectly flat. The first layer should be positioned atop your cake board.
  3. Using a spatula, spread the ice cream base evenly over the cake.
  4. Top with the second layer of cake. The ice cream layer should be fully frozen after at least 4 hours of freezing.
  5. There are instances where baking causes the cake to shrink, causing the ice cream’s edges to be broader than the cake’s. If necessary, use a hot serrated knife to shave the cake’s edges to make them even.

To Frost the Cake:

  1. Using an angled spatula, evenly distribute the Cool Whip over the cake’s surface. If you choose to frost more than once, it’s simpler to apply one layer, freeze it for an hour, then apply another layer and freeze it once more.
  2. With a big open star tip, pipe the cake’s border. You might have Cool Whip left over.
  3. This cake is best stored in a freezer-safe Lemon Ice Cream Cake container, and it should be kept in the freezer.
Lemon Ice Cream Cake
Lemon Ice Cream Cake

Instructions for Lemon Ice Cream Cake

  1. Pour in the remainder return the entire mixture to the
    saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly coats the back of a spoon, and reaches 170 to 175 degrees F.
  2. Egg yolks should be whisked until they lighten in color in a medium-sized mixing basin. Add the sugar gradually, whisking to blend.
  3. Gradually add small amounts of the cream mixture into the eggs and sugar until about one-third of the cream mixture has been introduced.
  4. Transfer the remaining mixture back into the saucepan, cover, and set on low heat. Stirring constantly, continue cooking until the mixture reaches 170 to 175 degrees F, thickens slightly, and coats the back of a spoon.
  5. Pour the mixture through a fine-mesh strainer into a fresh bowl, then let it stand at room temperature for half an hour.
  6. After the bowl has cooled, cover it with plastic wrap and store it in the refrigerator for four to eight hours or overnight.
  7. Transfer into an ice cream maker and proceed as instructed by the manufacturer. It should take about twenty to thirty minutes to complete.
  8. Dice the Iced Lemon Loaf Cakes into small cubes and leave them aside while the ice cream churns. When ready to serve, scoop ice cream into a big bowl and place in the refrigerator to cool. Fold in the cake quickly, then scoop ice cream into storage containers. When it’s solid and ready to scoop, freeze!

Notes

  • Cool Whip is not required for the icing. Although homemade whipped cream is as effective, I find Cool Whip to be more user-friendly.
  • I used one lemon and these instructions to make the candied lemon. Be aware that these require a minimum of 24 hours to dry.


Frequently Asked Questions

What ice cream flavor goes with lemon cake?

We discover that vanilla ice cream is the ideal complement to lemon cake.

Why does lemon cake taste so good?

Lemon frosting, lemon syrup with limoncello brushed on while the cake is still warm, and juice and zest in the batter itself. You want to use a lot of the zest since it has the greatest lemon flavor.

How is ice cream cake different from normal cake?

A cake that uses ice cream as the filling, such as a layer cake or Swiss roll, is called an ice cream cake.

Does ice cream cake melt?

Just in case you forgot, the ice cream cake is going to melt! Therefore, it’s crucial to serve right away after chopping, unless your visitors are in the mood for soup. Having said that, keep your ice cream cake away from heat sources such as stoves, windows, and rowdy children.

Which is healthier ice cream or cake?

When compared to other treats like candy, drink, or cake, ice cream is a better option because of its low glycemic index, minerals, and vitamins.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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