Best Almond Crunch Ice Cream Cake Recipes
ALMOND-CRUNCH ICE CREAM CAKE
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
- Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
- Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
- In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
- Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
- Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
- Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
- Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
- Using a serrated knife, split each cake horizontally into two equal layers.
- Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
- In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
- Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.
ALMOND CRUNCH ICE CREAM CAKE
How to make Almond Crunch Ice Cream Cake
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Place granulated sugar and 1/3 cup water in a small saucepan; set over medium heat. Bring to a boil, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let syrup cool.
- Using a serrated knife, slice the two cake layers in half horizontally, forming four layers. Crumble one into the bowl of a food processor; process until fine crumbs form. Set aside.
- Generously brush tops of remaining three cake layers with cooled syrup. Place one cake layer on a 6-inch cardboard cake round.
- Place ice cream in the chilled bowl of an electric mixer fitted with paddle attachment. Beat on medium-low speed until spreadable, about 2 minutes. Spread 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer. Transfer cake and ice cream to freezer until firm, about 10 minutes.
- Remove cake and ice cream from freezer. Spread 2 cups ice cream over top. Crumble 1/2 cup almond crunch over ice cream. Place third cake layer on top. Spread 2 cups ice cream over cake layer. Transfer cake and ice cream to freezer for 30 minutes.
- Remove cake and ice cream from freezer; stir remaining ice cream with rubber spatula to resoften. Using an icing spatula, quickly spread remaining 2 cups ice cream around sides of cake. Return cake to freezer for 30 minutes.
- In a chilled bowl, whip cream and confectioners' sugar with a hand mixer until soft peaks form. Remove cake from freezer; frost top and sides of cake with whipped cream. Pat reserved crumbs onto sides of cake, and crumble remaining cup almond crunch over the top. Return cake to freezer; freeze until completely hardened, at least 2 hours or overnight.
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Ice cream cakes are a perfect dessert for almost any occasion. Be it a birthday, anniversary, or just a weekend get-together, a delicious ice cream cake is sure to impress everyone. One of the most popular ice cream cake recipes is the almond crunch ice cream cake. This recipe is loved by many, and for good reason. With its rich flavor and crunch, it is a perfect treat for any occasion.
What is Almond Crunch Ice Cream Cake?
Almond crunch ice cream cake is a dessert that combines rich and creamy ice cream with a crunchy almond layer. The key to making this delicious dessert is to use high-quality ingredients. The ice cream is usually made from cream, egg yolks, sugar, and flavorings. The almond layer is made from crushed almonds, butter, and sugar.How is Almond Crunch Ice Cream Cake Made?
Making an almond crunch ice cream cake is not difficult, but it does require a bit of time and effort. Here is a general overview of how it is made:Ingredients:
- 2 cups of heavy cream
- 4 egg yolks
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 cup of crushed almonds
- 1/2 cup of butter, softened
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
Directions:
- In a medium saucepan, heat the cream over medium heat until it starts to steam.
- In a separate bowl, whisk together the egg yolks and sugar until light and frothy.
- Add a ladleful of the hot cream to the egg mixture and whisk well. Repeat until all the cream has been added.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
- Remove from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then transfer to an ice cream maker and churn according to manufacturer's instructions.
- In a separate bowl, mix together the crushed almonds, butter, sugar, and vanilla extract until well combined.
- To assemble the cake, line the bottom of a springform pan with parchment paper.
- Spoon a layer of the almond mixture over the parchment paper, then spread a layer of the churned ice cream on top.
- Repeat until all the almond mixture and ice cream have been used up.
- Finish with a layer of ice cream on top.
- Cover with plastic wrap and freeze for at least 4 hours, or until firm.
- When ready to serve, remove from the freezer and allow to thaw for a few minutes before slicing.
Conclusion
Almond crunch ice cream cake is a delicious dessert that is perfect for any occasion. With its rich and creamy ice cream and crunchy almond layer, it is sure to impress everyone who tries it. While it may take a bit of time and effort to make, the end result is well worth it. So why not try making your own almond crunch ice cream cake today?
Almond crunch ice cream cake is a delightful dessert that can be enjoyed by everyone in the family during all occasions. Who doesn't love the combination of crunchy, nutty almonds and creamy, smooth ice cream? Making an almond crunch ice cream cake is easier than one might think, but there are several things to keep in mind to make it perfect. In this article, we will discuss some valuable tips that you should consider when making an almond crunch ice cream cake.
Choosing the Right Ingredients:
The first step in making an almond crunch ice cream cake is to choose the right ingredients. You will need a crunchy base, which is usually made from crushed cookies, nuts or graham crackers mixed with butter. You can use any kind of cookie or nut to make the crust, but almonds are the best for this recipe.Tips:
- Use toasted almonds for extra crunch and flavor.
- Choose a cookie or nut that complements the ice cream's flavor.
- Use unsalted butter to avoid overpowering the flavor of the crust.
Freezing the Ice Cream:
The next step is to freeze the ice cream that will be used in the cake. It is essential to use a high-quality, creamy ice cream with a low overrun (the amount of air in the ice cream) to give it a dense, rich texture when frozen.Tips:
- Make sure the ice cream is at the perfect temperature before using it. It should be soft enough to stir but not melted.
- Use a good quality ice cream scoop to make sure you get the perfect amount of ice cream into the pan.
- Layer the ice cream and the almond crunch base, allowing enough time for each layer to freeze completely before adding the next one.
Decorating the Cake:
The final step is to decorate your almond crunch ice cream cake. You can use any toppings that you like, such as fresh fruits, chocolate sauce, whipped cream or crushed nuts. This is your chance to get creative and make your dessert look beautiful.Tips:
- Choose toppings that complement the flavors used in the cake.
- Use a pastry bag to create beautiful patterns with whipped cream.
- Add some caramel sauce for an extra sweet and gooey touch.