Almond and chocolate ice cream cake

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 2

Ice cream cakes are a great way to celebrate the seasonal highlights throughout the year. For this recipe, chef Ducobu created a deliciously classic combination of chocolate ice cream, almond ice cream, soft Italian meringue and crunchy nougatine. The shape and presentation of the cake can, of course, be adapted to fit the occasion or your preferred cake design.

Recipe components

Used Callebaut products

Almond ice cream

IngredientsPreparation
  • 1l
    whole milk
  • 145g
    sugar
  • 70g
    invert sugar
  • 321cl
    almond milk
  • 714g
    cream
  • 350g
    egg yolks
  • 70g
    sugar
  • 6g
    ice cream stabiliser

Mix together and cook into Anglaise at 85°C, keep stirring while heating.

Sieve through and leave to ripen for 12 hours in the fridge before turning into ice cream. Extrude the ice cream into 5 half-spheres of 14 cm Ø. Put away in the shock freezer, these will form the heart of the cake.

Chocolate ice cream

IngredientsPreparation
  • 1l
    whole milk
  • 250g
    35% cream
  • 10g
    invert sugar
  • 40g
    powdered milk
  • 250g
    sugar
  • 10g
    ice cream stabiliser

Mix together.
Heat to 85°C.

Mix. Pour the hot milk-mixture onto the chocolates. Mix well. Sieve and leave to ripen for 12 hours in the fridge.

Turn this mix into ice cream in the ice cream maker. Extrude the ice cream into half sphere of Ø 18 cm. Insert a half sphere of almond ice cream. Finish with a layer of chocolate sponge cake. Freeze.

Italian meringue

IngredientsPreparation
  • 200g
    egg white
  • 400g
    sugar

Boil the sugar with 80 g of water up to 120°C. Pour the sugar syrup delicately on the beaten egg whites and let it beat until cooled down.

Finishing and presentation

Apply the Italian meringue around the cake: start at the bottom and finish at the top. Dust the meringue with gold dust. Finish with nougatine triangles and a white chocolate snow flake.