If this ice cream were available at our local ice cream shoppe, I might be in line every day for a double scoop. Luckily, I can pace myself by making it at home. Super creamy almond ice cream, strewn with white cake pieces and swirled with raspberry jam and almond buttercream, make this Bride's Cake Ice Cream reminiscent of the best wedding cake. It. Is. HEAVEN.
In light of recent events, and since we can't all secure an invitation to Taylor and Travis' wedding, we'll make this to celebrate.
I've been a proponent of homemade ice cream for ages now. An ice cream maker is one of the best wedding gifts we received. Although I've replaced that original ice cream maker for this one, it inspired a love of making homemade ice cream. Some of my favorite homemade ice cream recipes are 7-layer cookie ice cream, chocolate peanut butter ice cream, and roasted cherry almond cheesecake ice cream.
After recipe testing this Bride's Cake Ice Cream, I immediately texted my aunt and told her to buy an ice cream maker. Friends, if you've been on the fence about buying an ice cream maker, let this be your sign.
How to Make Bride's Cake Ice Cream (or Wedding Cake Ice Cream)
Making homemade ice cream is simple, and this one is no exception, but it does have a few more steps involved.
First, you'll make a white cake mix, doctored up a little from a box. You'll cut part of the cake into cubes and freeze them.
Making the ice cream base is a cinch. Making it with egg yolks creates a super rich and creamy ice cream. This mix needs to chill in the fridge for a few hours or overnight before churning.
The other two components are raspberry jam and almond buttercream.
If you can find seedless raspberry jam, use that. If not, press it through a fine-mesh sieve to remove the seeds.
The almond buttercream can be whipped up while your ice cream base is churning.
Once the ice cream base is finished churning, add all of the components into an ice cream container. A freezer-safe Tupperware or bowl is fine. I bought these ice cream containers on Amazon a few years ago, and I love them.
Start by swirling some of the jam and frosting inside the container. Add the soft ice cream while sprinkling in the frozen cake pieces and drizzling in more jam and frosting as you go so that the add-ins are evenly dispersed throughout.
Press plastic wrap onto the ice cream and freeze until firm enough for scooping, about 4 hours. As with most ice cream, let sit for 5 minutes at room temperature before scooping.
You are going to LOOOOOOOVE this ice cream. Just like the Men's Warehouse guy, I guarantee it.
Bride’s Cake Ice Cream
Reminiscent of the most delicious bride’s cake, this creamy vanilla-almond ice cream is scattered with white cake pieces and swirled with almond buttercream and raspberry jam. The flavors are a marriage made in heaven!
PREP TIME: 1 hour, 30 minutes
INACTIVE PREP TIME: 8 hours, 25 minutes
BAKE TIME: 25 minutes
YIELD: 8 servings
For the cake:
1 box white cake mix
egg whites
buttermilk
oil
For the ice cream base:
6 egg yolks
1/2 cup granulated sugar, divided
2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
For the raspberry swirl:
1/4 cup seedless raspberry jam*
For the almond buttercream:
4 tablespoons salted butter, room temperature
1 cup powdered sugar
2 teaspoons whole milk
1/4 teaspoon almond extract
*if using raspberry jam with seeds, heat in a pan over low heat until loosened. Push through a fine-mesh sieve to remove seeds. Let cool before adding to ice cream.
Make the cake. Follow instructions on the cake mix box for a 13x9-inch pan, replacing water with buttermilk. Bake until done. Let cool, then cut 1/3 of the cake into bite-size pieces. Freeze 2 cups cake pieces. You will have the remainder of the cake left over for snacking.
Make ice cream base. Whisk eggs and 1/4 cup sugar in a medium bowl. Set aside. In a saucepan, stir together cream, milk, and remaining 1/4 cup sugar. Heat over medium-low just until the mixture comes to a bare simmer. Reduce heat to low. Slowly whisk 1 cup of the hot cream mixture into the egg/sugar mixture.
While whisking, pour egg mixture into the cream in the saucepan. Heat over low, stirring, 2 minutes. Pour the mixture through a strainer into a clean bowl.
Prepare an ice bath by filling a larger bowl halfway with ice and water. Place the bowl with the hot ice cream base into the ice bath. Do not let the ice water spill into the ice cream base. Stir occasionally until the base is cooled. Remove from ice bath, cover, and refrigerate for at least 3 hours or overnight. (Or let cool moderately on the counter, then refrigerate.)
Before churning, stir vanilla and almond extracts into the ice cream base. Pour into ice cream maker and process according to manufacturer’s instructions.
Meanwhile, make the buttercream. Beat butter until smooth. Add powdered sugar, milk, and almond extract, mixing on low until combined. Scrape bottom and sides of bowl, increase speed to medium, and beat about two minutes.
Place raspberry jam and almond buttercream into separate piping bags.
Once ice cream is churned but still soft, spoon into a freezer container, adding frozen cake pieces and swirls of jam and frosting as you go so they are distributed throughout. Press a piece of plastic wrap onto the ice cream and freeze until firm, at least 4 hours. Before scooping, let sit at room temperature for 5 minutes.
And, congrats to Taylor and Trav!