Pumpkin Spice Ice Cream Cake
Inspired by techniques from America's Test Kitchen.
A towering autumnal ice cream cake with spiced pumpkin blondies, white chocolate pumpkin ganache, crunchy gingersnap crumble and vanilla ice cream.
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Method
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Equipment
- two 23 cm round cake tins
- baking paper
- medium and large bowls
- whisk
- silicone spatula
- wire rack
- microwave
- baking tray
- 23 cm springform tin
- offset spatula
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 798 kcal |
| Protein | 9.1 g |
| Carbohydrate | 105.7 g |
| of which sugars | 80.1 g |
| of which free sugars | 79.3 g |
| Fat | 38.9 g |
| of which saturates | 23.1 g |
| Fibre | 2.2 g |
| Salt | 1.12 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Blondie layers
- 215 g plain flour
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 170 g unsalted butter, melted and cooled
- 300 g light brown sugar
- 60 ml unsweetened pumpkin purée (tinned)
- 60 ml light corn syrup or glucose syrup
- 2 large eggs, lightly beaten
- 4 tsp vanilla
Gingersnap crumble
- 170 g white chocolate chips
- 225 g gingersnap biscuits, broken into 1-2.5 cm pieces
Pumpkin ganache
- 340 g white chocolate chips
- 180 ml unsweetened pumpkin purée
- 60 ml light corn syrup or glucose syrup
- 57 g unsalted butter
- 1 tsp pumpkin pie spice
- 3 g fine sea salt or table salt about ½ tsp
Filling
- 1.4 l vanilla ice cream (700 ml + 700 ml)
- 1
Bake. Whisk 213 g flour, 1½ tsp pumpkin pie spice, baking powder and ½ tsp salt, then beat in the melted butter, 298 g brown sugar, 60 ml pumpkin purée and 60 ml light corn or glucose syrup, whisk in the eggs and vanilla, stir in the flour mix and divide between the two lined tins; bake at 180 °C for 16-19 min until a skewer shows a few moist crumbs, then cool completely and turn out as two blondie layers.
- 2
Crumble. Melt 170 g white chocolate at 50% power, stir in the broken gingersnaps, spread on a lined tray and leave for 30 min until firm, then break some into coarse pieces and chop the rest finely.
- 3
Ganache. Melt the 340 g white chocolate, 180 ml pumpkin purée, 60 ml light corn or glucose syrup, 57 g butter, 1 tsp pumpkin pie spice and ½ tsp salt together at 50% power until smooth, about 3 min.
- 4
Set. Spread about 240 ml ganache over the base of the lined springform tin and freeze for 30-60 min until firm, keeping the rest at room temperature.
- 5
Layer. Spread 700 ml vanilla ice cream over the set ganache, sprinkle over half the fine crumble, drizzle with half the remaining ganache and top with a blondie layer, pressing lightly.
- 6
Repeat. Spread the remaining 700 ml ice cream over the blondie, sprinkle with the rest of the fine crumble, drizzle with the remaining ganache and finish with the second blondie layer.
- 7
Freeze. Wrap tightly and freeze for at least 6 h.
- 8
Serve. Unwrap, remove the ring, invert onto a plate, soften in the fridge for 15 min, scatter the coarse crumble around the edge and slice, wiping the knife between cuts.
Storage
Wrap tightly and freeze for up to 5 days.
