french iced dessert

A French iced celebration cake that&#x27;s easy to prepare in advance. Just add meringue to a layer of vanilla ice cream and raspberry sorbet and top with unsugared Chantilly cream, laced with Chambord raspberry liqueur (gluten free).

Vacherin Ice Cream Cake

g (3.5 ounces) sugar

100 g (3.5 ounces) icing sugar ((powdered/confectioner's sugar))

raspberry sorbet

whipping cream ((crème fleurette 30% fat))

vanilla powder

tbsp Chambord Liqueur (or Kirsch) ((optional))

pistachios

icing/confectioner's sugar

raspberries

Take an 18cm cake ring and trace the circle on to parchment paper as a guide for the spiral. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2

Using an electric whisk (hand or stand mixer) whip up the egg whites until foaming, then gradually add a third of the normal sugar until it starts to look brilliant. Then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar.

Transfer the meringue to a piping bag with a regular, straight tip and pipe out into a spiral on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses. Bake in the cool oven for an hour.

Meringue

Using ice cream that&#39;s a little soft for ease of use, place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer.  Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.

Ice Cream

Whip the whipping cream for about 5 minutes until thickened.  There&#39;s no need to add any sugar as there&#39;s enough sugar in the ice cream and meringue. Once whipped into peaks, add the liqueur, if using. Transfer the cream to a piping bag with a star tip.

It needs quick work during this stage so that the ice cream doesn&#39;t melt. Remove the ice cream mould, placing the meringue spiral underneath.  Spread a third of the cream all around the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges. Either serve immediately or freeze for at least another 30 minutes until ready to serve. Decorate as desired with pistachios, flaked almonds, raspberries and icing sugar.

Chantilly Cream and Preparation

I would rate this cake 6 stars if I could.  Thank you so much Jill for making this special cake for my special birthday.  I thought it was absolutely fabulous especially when it contained the macarons that Lucie made.

Ice cream cakes are so cool (pun not indended). They always remind me of birthday parties on holiday when I was little. I will have to try and make this myself.

I've never had a vacherin, but oh, I would absolutely love it! Love everything about this dessert, especially that it can be made in advance! Great for summertime entertaining! Can't wait for this housebound stuff to be over so I can get on with cooking and baking normally!

Hahaha, love those pink boobies. It's almost a shame your father in law didn't spot them. Gosh, but it looks tempting, meringue cream AND ice-cream. Pinned.

Hoping you're OK. Are you actually tied to the house, or are you still allowed to go out?

I love how simple this recipe is.  I remember the advent of Baskin Robbins in Glasgow at the end of the 70's and my first taste of an ice cream cake. Great memories and so simple to make.

Top 1 french iced dessert recipes from across the web

The most viewed french iced dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vacherin Ice Cream Cake

Top 1 french iced dessert recipes from across the web

The most viewed french iced dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vacherin Ice Cream Cake

The most viewed french iced dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine