Skip to main content
Dessert

Ice Cream Cake

A baked cake layered with almond cream and sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ice Cream Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, cream the butter and sugar together until light.

  3. Add the eggs, milk, flour, and baking powder. Mix well.

  4. Pour the batter into a buttered pan.

  5. Bake until golden.

  6. Let the cake cool.

Make the filling

  1. Slice the top off the bottom layer.

  2. Beat the sweet cream until light.

  3. Sweeten and flavor with vanilla.

  4. Blanch the almonds in hot water.

  5. Chop the almonds finely.

  6. Mix the chopped almonds with the cream.

Assemble and ice

  1. Spread the almond cream between the layers of cake.

  2. Ice the top with boiled icing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with the sugar to add tenderness and a rich flavor to the crumb.
Eggs
Provide structure and richness, helping the batter set as it bakes.
Flour
Forms the main structure of the cake crumb.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Sweet cream
Whipped to a light, airy filling that adds moisture and richness.
Almonds
Chopped and folded into the cream to add texture and nutty flavor.

The step that matters

Let the cake cool before slicing. A warm cake is soft and crumbles easily. Cooling lets the crumb set so the bottom layer can be sliced evenly and hold the almond cream without tearing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More ice cream cake recipes

Filling 6Chocolate 5 See all 127 →

You might also like

Vanilla Ice CreamVanilla Ice Cream108 recipesAlmond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipes