Combining two of our favourite things on National Ice Cream Cake Day, why not give our recipe a try for a fun alternative dessert using ice cream & sorbet and Clarence Court eggs. Our ice cream cake is layers of clotted cream vanilla, blackcurrant sorbet and strawberries and cream flavours in between Dubonnet (or liqueuer of your choice) drizzled sponges, coated in torched Italian meringue and finished with edible flowers and fruit.

Tip – you can make, cover and hold the Italian meringue at room temp before topping and torching to finish your creation.
Tip – you can make and freeze the naked cake a month in advance of serving.

You will need 3 x 25cm loose bottomed sandwich tins, 1 x 25cm deep spring form tin, sugar thermometer/ digital thermometer and blow torch for this recipe.

Serves 10
Prep Time: 30 minutes plus freezing
Cook Time: 40 minutes

330g unsalted butter, softened
330g caster sugar
4 Clarence Court duck eggs (or 6 large hens eggs)
Zest of 2 lemons
330g self-raising flour
2 teaspoons baking powder
6 tablespoons Dubonnet (or your preferred liquor)

500ml Salcombe Dairy Clotted Cream Vanilla Ice Cream
500ml Salcombe Dairy Strawberries and Cream Ice Cream
500ml Salcombe Dairy Blackcurrant Sorbet

Italian meringue
6 large Old Cotswold Leg Bar egg whites
340g caster sugar

Seasonal fruit and edible flowers

Pre-heat the oven to 160c. Grease and line the bases of 3 x 25cm loose bottomed sandwich tins. Cream the butter and sugar together until light and fluffy. Crack in the eggs one at a time and mix fully before adding the next. Fold in the flour, baking powder and lemon zest.

Distribute the mix between the 3 tins and bake in the oven for around 20 minutes until light golden and risen. You have to cook the sponges one or two at a time depending on oven space. When ready allow the cakes to cool in their tins a little first then turn out on to cooling racks to cool completely. Line the 25cm spring form tin with cling film and allow over hang. When cool trim the tops off the sponges to create flat layers and brush with a little Dubbonet (not to saturation as they still need to be moved)

Take the first ice cream from the freezer, measure into a bowl and beat a little until spreadable but still frozen. Place the first sponge cut side up in the base of the tin, brush over a little more booze and spread the ice cream over the top in a smooth layer. Then repeat the process with the remaining 2 ice cream, sorbet and 2 sponges. The top layer will be ice cream. Place the tin in the freezer for 2 hours until set. Keep the cake in the freezer until 30 minutes from serving.

Meanwhile make the Italian meringue. Place the egg whites in a very clean stand mixer bowl. Whip the whites to stiff peaks. Put the sugar in the pan for 4 tablespoon water and dissolve the sugar on a low heat, swirling as you go. Once the sugar is dissolved, turn up the heat and use a sugar thermometer to get to 120 degrees centigrade. Take the syrup off the heat but the whisk back on a medium speed. Slowly pour the syrup into the egg whites whilst beating continuously. Once all the syrup is incorporated allow the mixer to run for a further 3 minutes or until the meringue is thick and glossy then allow to cool. Transfer to a container with a lid if not needed straight away.

Allowing 30 minutes when you’re ready to assemble take the cake from the freezer, release from the tin and turn out on to a serving plate or board. Swiftly remove the clingfilm from around and underneath, the top layer should be ice cream not sponge. Using a spatula smooth an even layer of Italian on the top and sides of the cake. Create swirls and texture if you wish. Using a blowtorch quickly caramelise the meringue, garnish with fruit and edible flowers. Allow the cake to stand at room temp for 30 minutes (less if it’s a very hot day), slice and serve. (The meringue acts as an insulator so will take the ice cream longer to soften ready to slice.)

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