Best Lemon Ice Cream Cake Recipes

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

LEMON-ROSEMARY OLIVE OIL CAKE WITH BLACKBERRY-RASPBERRY ICE CREAM AND A BLACK SEA SALT SUGAR COOKIE

Steps:

• For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
• Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve.
• Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool.
• When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
• For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
• Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
• Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
• In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
• Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
• Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
• Cool to room temperature on a rack, then remove the cake from the pan.
• For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
• For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
• Using a vegetable peeler, peel the zest from the lemons; slice thinly.
• Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup.
• Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled.
• For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
• Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
• Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
• Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
• Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes.
• For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
• For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
• To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
• Serve with the two coulis and the ice cream and cookies on the side.

COCONUT-LEMON ICE CREAM CAKE

Steps:

• Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

LEMON MERINGUE ICE CREAM CAKE

Steps:

• Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
• Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
• When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM

Steps:

• For pear compote:
• Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
• Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
• Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
• Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
• Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

LEMON-BLUEBERRY CAKE BATTER ICE CREAM

Steps:

• Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
• Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
• Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

LEMON BLUEBERRY ICE-CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
• Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
• Assemble cake
• With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
• Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
• Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.

VANILLA ROASTED BLACK PLUMS WITH TOASTED LEMON CAKE AND GINGER ICE CREAM

Steps:

• Preheat oven to 325 degrees F.
• Split plums and remove seeds. Place skin side up in a baking dish. Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout. Pour evenly over plums and add vanilla pod. Bake until plums are very soft. This may take 1 hour, depending on the variety of the plum. Check every 15 minutes.
• Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency. The fruit and sauce may be prepared the day before serving.
• Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy. Scrape the bowl and add egg yolks, scraping between additions. Add lemon juice and zest, scraping again. Add sifted dry ingredients, alternating with buttermilk. Whip egg whites with 4 ounces sugar until soft peak, and fold into batter. Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
• Do not open oven for the first 20 minutes or cakes may collapse. Cool slightly in pans, then turn over onto parchment paper to fully cool. May be frozen after completely cool, wrapped well in plastic wrap.
• Assembly: Cut cake into slices. Warm plums and sauce. Place cake on serving plate, arrange 3 plum halves, and some of the sauce. Just before serving, add a scoop of ginger ice cream (or your favorite).

BLACKBERRY LEMON ICE CREAM CAKE

Steps:

• Prepare and bake corn muffin mix in an 8x8 pan according to package directions. Let cool in pan 5 minutes. Remove from pan, and let cool completely on a wire rack. Line a 9x5 inch loaf pan with parchment paper, allowing paper to extend over edges of pan. Set aside. In a medium bowl, beat 1/2 cup cream at high speed with an electric mixer until soft peaks form. Add 1/3 cup jam, beating until stiff peaks form. Set aside.
• Make the lemon buttermilk ice cream: Place a large bowl in an ice water bath. Set aside. In a medium saucepan, whisk together cream, sugar, and salt. Bring to a simmer over medium heat, stirring constantly. In a medium bowl, place egg yolks. Gradually add one third of hot cream mixture to egg yolks, whisking constantly. Whisk egg mixture into remaining cream mixture in saucepan. Cook, stirring constantly, until a candy thermometer reads 180F. Remove from heat. Strain mixture through a fine mesh sieve into bowl in ice water bath. Stir in buttermilk and lemon zest and juice. Let cool until mixture reaches 40F, stirring occasionally. Remove bowl from ice water bath. Cover with plastic wrap, and refrigerate at least 3 hours. Freeze mixture in an ice cream maker according to manufacturer's instructions. (If not using to prepare Lemon blackberry ice cream cake, place in an airtight container, and freeze approximately 3 hours for a firmer consistency.) Freeze leftover ice cream in an airtight container up to 1 month.
• Cut cornbread in half vertically. Place 1 portion of cornbread in bottom of prepared pan; top with blackberry whipped cream. Gently spread 2 cups lemon buttermilk ice cream over whipped cream; top with remaining cornbread. Wrap pan tightly in plastic wrap. Freeze overnight or up to 3 weeks. In a medium bowl, beat remaining 1 cup cream and sugar at high speed with an electric mixer until stiff peaks form. Using edges of paper as handles, remove cake from pan. Invert onto a serving platter. Top with whipped cream. Drop remaining 1 tablespoon jam over whipped cream by teaspoonfuls. Using the back of a spoon, swirl jam into whipped cream.

LEMON SWIRL ICE CREAM CAKE

Steps:

• Sauce: In large microwaveable bowl, whisk together whole eggs, egg yolks and sugar. Whisk in lemon zest and juice, and butter (butter will not blend in completely). Microwave on High for 1 minute; whisk until smooth. Microwave on High for 2 1/2 to 3 minutes or until mixture boils and thickens slightly. Whisk until smooth; let cool slightly. Cover surface with plastic wrap and refrigerate for 4 hours or until completely chilled. (Make ahead: Cover tightly and store in refrigerator for up to 1 day.) Crust: Grease 9-inch springform pan. In medium bowl, combine crumbs, pecans, butter and zest. Press evenly on to bottom and 1 inch up side of prepared pan. Bake at 325 F (160 C) for 8 to 10 minutes or until golden. Let cool in pan on rack. Filling: Remove ice cream from container and put in large bowl. Put in refrigerator for 20 to 30 minutes or until softened slightly, stirring occasionally. Evenly spread 4 cups (1 L) ice cream in rust. Spread 3/4 cup (175 mL) lemon sauce over ice cream. Spread remaining ice cream over top. Drop remaining lemon sauce, by tablespoonfuls, over ice cream. Using small knife, swirl sauce into ice-ceam. Put ice cream cake in freezer for 1 hour or until firm. Wrap cake in heavy-duty foil and freeze overnight. (Make ahead: Cake can be frozen for up to 3 days.) When ready to serve, remove side of pan and top with chocolate curls. Let cake stand for 5 minutes at room temperature before serving. Cut into wedges and serve immediately.

COCONUT-LEMON ICE CREAM CAKE

Steps:

• Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

LEMON ICE CREAM CAKE

Steps:

• Allow ice cream or sherbet soften slightly.
• Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
• Preheat oven to 350°F.
• Grease and flour bottom only of 2 9-inch pans.
• Blend cake mix with egg whites, water and lemon extract.
• Beat according to instructions on the box.
• Pour into the 2 pans, dividing evenly.
• Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
• Cool 10 minutes in pan, then invert onto wire rack.
• Cool completely.
• Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
• Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
• Mix food color into Cool Whip at this time, if you choose to.
• Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
• Push down lightly for the ice-cream to adhere better to the cake rounds.
• Cover the cake with Cool Whip, making swirls with a spatula.
• Sprinkle with lemon strips.
• Return to the freezer until ready to serve depending on the setting of your freezer.