Pumpkin Spice Ice Cream Cake
By Joe
Source: 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.
Always check the labels of the products you use.
Method
- 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.
Free sugars
79.3 g per serving
158.6 % of the 50 g daily maximum · 317.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
