If you haven’t checked out Martha Stewart’s 60 Days of Summer online extravganza of food, crafty party ideas and ICE CREAM recipes, you really need to. Yes, go ahead and leave here now and then come back so you will realize how fantastic it is. You may need a few hours to explore all of it.
One of my many favorite things I found was this recipe for a gorgeous striped ice cream cake. I have made it 5 times since finding it last month. I love how my guests’ jaws drop when they first see their slices placed in front of them.
I should first explain that I am not a chef at eCreamery. In fact, they don’t even allow me to touch things in the kitchen since I am culinarily challenged. I am a source for new ideas and a creative marketing, eCommerce person. I can hold my own in taste testing and thinking of new flavor combinations but actually making the ice cream — way too advanced for me.
So, not being the greatest in the kitchen, you can imagine my Culinary Artist Coworkers’ expressions when I presented these beautiful and amazingly delicious beauties.
I took some creative liberty and made Martha’s creation two different ways.
Original recipe here: Martha’s Striped Ice Cream Cake Recipe
I used eCreamery Raspberry Lemonade and Passionfruit sorbettos to recreate this gorgeous ice cream cake. (Photo: Martha Stewart.com, Isager)
- Angel Food Sheet Cake
- 1 cup blueberry jam
- 2 pints vanilla ice cream, softened
- 2 pints raspberry sorbet, softened
- 1 pint peach sorbet, softened
In my version, I purchased angel food cake sold in an aluminum loaf pan. This worked extremely well to allow me to “mold” the pan to be firmly against the ice cream and thereby preventing “running” layers.
I also subsituted the flavors. I used eCreamery Raspberry Lemonade Sorbetto and eCreamery Passionfruit Sorbetto (1 pint of each) to replace the raspberry and peach flavors. The colors were beatiful and the taste was very refreshing. My layer lines were not quite as perfectly straight as Martha’s which is no surprise. But I suspect no one would have believed I made them myself otherwise!
I also created a Chocolate Coconut Fudge Ice Cream Cake version. I used the striped ice cream cake recipe from Martha, but subsituted the following:
Chocolate Caramel Coconut Fudge Ice Cream Cake
A Chocolate Caramel Coconut version of Martha's Ice Cream Cake
- Angel Food Cake in loaf pan
- 1 cup chocolate fudge – softened
- 1 pint eCreamery Coconut Sorbetto, softened
- 1 pint eCreamery Chocolate Ice Cream, softened
- 1 pint eCreamery Sea Salt Caramel, softened
- Chocolate Chunks (added as a layer between the coconut and chocolate)
So, sincere delicious gratitude to Martha Stewart for her endless inspiration for new ways to use ice cream.
Here are just a few of my homework assignments for next week, 16 beautiful ice cream cake recipes from MarthaStewart.com.