plum ice cream icebox cake
this plum ice cream icebox cake is made from layers of buttery pound cake, tart plum sauce, vanilla ice cream and fresh whipped cream.
Equipment
- stand mixer with paddle attachment or electric mixer with beaters
- 9X13 pan
- plastic wrap
- medium sauce pan
- mesh strainer
- 8.5X4.5 loaf pan (or 9X5 loaf pan)
Ingredients
homemade pound cake
- 1 c (120g) all purpose flour
- 1 c (120g) cake flour sub 1:1 with all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ c (300g) granulated sugar
- 3 tbsp lemon zest (about 2 medium lemons zested)
- 1 tsp (5ml) vanilla extract
- 1 c (227g) european style unsalted butter, room temperature
- 3 (171g) large eggs, room temperature
- ⅓ c (82g) sour cream, room temperature
- ½ c (118ml) whole milk, room temperature
quick plum syrup
- 4 c (450g) sliced plums or preferred stone fruit
- ½ c (100g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) water
filling and toppings
- 3-4 c (450-600g) store bought vanilla ice cream, softened to spreadable consistency
- 1 c (120g) whipped cream
- 1 c (113g) sliced fruit, optional the same as used to make the syrup
Instructions
homemade pound cake
- Preheat the oven to 305F. Line a 9X13 pan with parchment and lightly grease if needed. Set aside. Sift the flours, baking powder and salt together. Set aside.
- Zest the lemons into the sugar. Pour vanilla extract into the lemon sugar. Rub together to form a sand like consistency. Set aside.
- In a stand mixer with paddle, beat the butter on low for 1 min. Increase to medium -high for 4-6 min. until light and smooth. Add the lemon sugar slowly, over 1-2 minutes. Scrape the bowl and mix butter and sugar on med-high for 1 min.Add eggs and sour cream one at a time, on low speed waiting about 20 seconds before adding the next. Scrape the bottom and sides of bowl. Beat 1 more minute on medium speed.By hand, alternate mixing in the dry ingredients and milk with the wet ingredients. Be careful not to overmix. Mix until just combined.
- Pour the batter into the prepared pan. Bake at 350F (177C) for 30-35 minutes or until the top is golden brown and springs back when center of the cake is gently pushed down. Cool in the pan for 15 minutes. Cool completely to room temperature. Slice into 3 sections to fit 8.5 X 4.5 loaf pan. Wrap in plastic wrap and freeze for at least 2 hours.
quick plum syrup
- Place the plums, sugar, lemon juice and water in a medium skillet. Heat over medium heat to a boil, stirring frequently. Keep at a gentle boil for about 10 minutes or until the plums have broken down.
- Strain to remove the pulp from the juice. Return the juice to the same pan. Heat over medium heat for 4-5 minutes or until the juice reduces to a syrup. Cool completely. Chill for 1 hour in fridge.
assembling the ice box cake
- Line 8.5 X 4.5 loaf pan with plastic wrap, leaving 3 in. overhangs on all the sides.
- Place one layer of frozen pound cake on the bottom. Spread 1 ½ - 2 c slightly thawed ice cream across the cake. Drizzle ½ of the quick plum syrup on top of the ice cream. Repeat with another layer pound cake, ice cream and plum syrup. Finish the final layer with the last slice of pound cake. Wrap the pan in plastic wrap. Chill in the freezer for at least 6 hours.
- To serve, unmold the icebox cake on a serving plate. Cover the sides and top with whipped cream for a more finished look. Place the plated icebox cake back in the freezer for 10-15 minutes to set the whipped cream.
- Top with fresh fruit right before serving. Slice and serve.
Notes
In place of homemade pound cake, you can use store bought. For this option:
- 2 (10 ¾-oz.) frozen pound cakes, thawed
- trim the browned part of the crusts from pound cakes. cut each cake into ½-inch-thick slices to fit the pan as needed.
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