World’s Best Ice Cream Cake Recipe

Ice cream is undeniably everybody’s favourite indulgence. So when it comes to cakes, an ice cream cake seems like the perfect solution! This ice cream caramel swirl recipe by former Masterchef contestant Julia Taylor is decadent, delicious, and the ultimate way to cooling everyone down on a hot day!

icecreamImage via pinterest


2 litres good-quality vanilla ice-cream

Caramel Sauce ingredients

240ml pure cream
220g brown sugar
75g unsalted butter
½ tsp sea salt flakes
100g walnuts


1 x 20cm bar cake tin (or tin of your choice)


1. For the caramel sauce, place cream, sugar and butter in a medium saucepan and bring to the boil.

2. Simmer for 10 minutes, whisking occasionally until the sauce has thickened slightly.

3. Whisk in salt and set aside to cool.

4. Stand ice-cream at room temperature for 15 minutes to soften.

5. Place in the bowl of an electric mixer and whisk until light and fluffy, about 3 minutes.

6. Quickly half-fill the cake tin with ice-cream and place random teaspoons of caramel sauce on the ice-cream, then swirl through with a skewer or spoon. Top with more ice-cream, more caramel and swirl again.

7. Freeze overnight or for at least 4 hours (until solid).

8. Keep remaining caramel sauce in a sealed container or jar in the fridge and warm to serve.

9. When ready to serve, toast the walnuts in an oven at 180C for 10 minutes. Cool and chop roughly.

10. Using a bowl wide enough to fit the tin, half-fill the bowl with hot water and hold the tin in the hot water for 30 seconds. This helps to release the ice-cream.

11. Quickly place a serving plate on top of the tin and turn the plate and tin upside-down.

12. Finish with extra caramel sauce and walnuts. Serve immediately.

Notes: Line the cake tin with two layers of cling wrap if desired; simply lift the ice-cream cake and cling wrap out when ready to serve and peel clingwrap off. I prefer to fill the tin directly as per recipe; this way there are no crease lines left on the ice-cream surface.

This caramel recipe makes more than required for the ice-cream cake but keeps well in the fridge and is perfect on pancakes, puddings and muffins. Just warm in the microwave or a small saucepan, whisk together and serve.


Feature image via pinterest 


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