Cold front: easy to make ice cream cakes

Tricolor ice cream cake

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Trichocolate

(Photo: Boaz Lavi)

1. Arrange the meringue kisses side by side on the bottom of the pan. Fill the gaps between them with upside-down meringues, or break meringues as needed, until the base is fully covered.
2. Whip the heavy cream to stiff peaks. Stop the mixer, add the condensed milk and fold gently until smooth.
3. Spread about one-third of the cream over the meringues and freeze for at least 15 minutes.
4. Meanwhile, dissolve the coffee in the boiling water and set aside to cool. Place the dark chocolate in a suitable bowl and melt it gradually in the microwave or over a double boiler.
5. Divide the remaining whipped cream mixture between two bowls. Add the coffee to one bowl and gently fold until fully incorporated. Add the melted chocolate to the second bowl and fold in the same way.
6. Remove the cake from the freezer and spread the coffee cream over it. Return to the freezer for about 15 minutes.
7. Remove again and gently spread the chocolate cream on top. Wrap well in plastic wrap and freeze for at least 6 hours.
8. Release the cake from the pan, scatter the broken meringues on top and serve.

Ice cream cake

Ice cream cake

(Photo: Daniel Lailah)

1. Remove the ice cream from the freezer 15 minutes before preparing the cake, so it will be easy to work with.
2. Make the base: Place the biscuits in a food processor and process into crumbs. You can also place them in a bag and crush them with a meat mallet or rolling pin.
3. In a separate bowl, combine all the remaining base ingredients and mix into a smooth cream. Add the biscuit crumbs and mix until a uniform mixture. Transfer to the pan, spread evenly and press down firmly with your hands.
4. Scatter the candied cherries over the base. Pour the softened ice cream over them and smooth the top. Add the garnish, if using. Cover and freeze for at least 6 hours. Cut into squares and serve.

Berry ice cream cake

Berry ice cream cake

(Photo: Ran Golani)

1. Prepare the base: Heat the oven to 180°C (350°F) and grease a 24-centimeter (9.5-inch) springform pan.
2. Place the chocolate and butter in a suitable bowl and melt gradually, either in the microwave or on the stovetop, until they can be stirred into a smooth cream.
3. Add the sugar and mix. Add the eggs and whisk. Add the flour and salt and mix until smooth. Pour the batter into the pan and level the top.
4. Bake for about 20 minutes, until a toothpick inserted into the center comes out with moist crumbs attached. The texture should resemble brownies, so be careful not to overbake. Remove from the oven and cool completely.
5. Prepare the ice cream layer: Drain the berries. If desired, reserve the liquid and pour it over the cake when serving. Transfer the berries to a food processor, add the sugar and process until smooth.
6. Place the cheeses and sweetened condensed milk in a bowl and whisk until smooth.
7. Whip the heavy cream until firm. Add it to the cheese mixture and fold gently to combine.
8. Pour the cheese cream over the cooled cake base. Using a spoon, place small amounts of the berry puree over the top. Use a knife to create a marbled pattern. Cover and freeze for at least 5 hours. Remove from the freezer about 10 minutes before serving to soften slightly, then serve.

Yogurt and berry ice cream cake

Yogurt and berry ice cream cake

(Photo: Sarit Goffen)

1. Prepare the base: Crush the biscuits into fine crumbs, preferably in a food processor. Add the melted butter and process until evenly combined. Transfer to the pan, spread over the bottom and press down firmly. Freeze for at least 30 minutes.
2. Prepare the ice cream layer: Blend the frozen berries with half the powdered sugar until smooth, using a blender or food processor. Transfer 3 tablespoons of the puree to a separate container and refrigerate until serving. Set the remaining puree aside.
3. Place the heavy cream and the remaining powdered sugar in the bowl of a stand mixer and whip until firm. Stop the mixer, add the Greek yogurt, instant pudding powder and berry puree, then mix until the cream is smooth and stable.
4. Remove the pan from the freezer and pour the ice cream mixture over the base. Smooth the top. Scatter the blueberries, or other berries, over the mixture and make sure they sink slightly into the ice cream. Cover and freeze for at least 5 hours.
5. To serve: Remove the cake from the freezer and cut into wedges. Spoon some of the reserved berry puree over each serving and serve.

Vanilla ice cream sandwich cake

Vanilla ice cream sandwich cake

(Photo: Ayelet Hirshman)

1. Place the heavy cream and pudding powder in the bowl of a stand mixer and whip to a stable cream. Add the sweetened condensed milk and whip for about another minute, until smooth.
2. Line the pan with plastic wrap, leaving enough overhang on all sides to help lift out the cake later. Arrange a layer of biscuits on the bottom of the pan. Spread the cream over the biscuits and smooth into an even layer. Top with another layer of biscuits. Cover with plastic wrap and freeze for at least 5 hours.
3. Prepare the topping: Place the white chocolate and butter, or oil, in a suitable bowl and melt carefully in the microwave or over low heat on the stovetop, until the mixture can be stirred into a smooth cream. Spread over the top biscuit layer. Sprinkle with colorful sprinkles, if using. Cover again and return to the freezer for at least 1 hour, until set.
4. To serve: Remove the cake from the freezer and lift it out of the pan using the plastic wrap overhang. Cut into squares according to the size of the biscuits, or into 4 x 3 cm (1 1/2 x 1 1/4-inch) pieces. Serve.

Quick tiramisu ice cream cake

Tiramisu ice cream cake

(Phooto: Danny Lerner)

1. Let the ice cream sit at room temperature for about 20 minutes, or until it softens to a milkshake-like texture.
2. Transfer the ice cream to a bowl, add the white cheese and fold together gently. Place in the freezer only until ready to use.
3. Assemble the cake: Line the pan with plastic wrap, leaving enough overhang over the sides to help lift out the cake later. Dip the ladyfingers in the coffee for about 5 seconds and arrange them in a single layer in the pan. Pour half the ice cream mixture over them. Freeze for 10 minutes.
4. Remove the pan from the freezer and add another layer of ladyfingers dipped in coffee. Pour the remaining ice cream mixture over the top and smooth it. Fold the plastic wrap over the cake and freeze for at least 2 hours.
5. To serve: Open the plastic wrap and lift the cake out of the pan. Dust with cocoa powder through a fine sieve and serve.

Ice cream cake with crumble and apples

Ice cream cake with crumble and apples

(Photo: Boaz Lavi)

1. Remove the ice cream from the freezer and let it soften slightly, about 5 minutes.
2. Line the loaf pan with plastic wrap, leaving enough overhang on the sides to help lift out the cake later. Transfer the ice cream to the pan, press it in and smooth the top. Cover and freeze for at least 4 hours.
3. Prepare the apples: Peel, core and cut the apples into small cubes. Transfer to a bowl, add 1 tbsp of the lemon juice, 2 tbsp of the sugar, or honey, and all the ginger. Mix and set aside.
4. Place the water, remaining lemon juice, remaining sugar, or honey, salt, cinnamon stick, ground cinnamon and, if using, the cardamom and/or nutmeg in a small saucepan. Bring to a boil. Add the apples and cook over high heat for about 10 minutes, stirring occasionally, until they soften slightly. You can cook them longer for a softer texture, according to taste. Remove from the heat and let cool.
5. Prepare the crumble: Heat the oven to 180°C (350°F), no convection needed. Line a baking sheet with parchment paper.
6. Place all the crumble ingredients in a bowl and mix by hand until crumbly dough forms. Scatter on the baking sheet and press into a tight layer about 2 cm (3/4 inch) thick; it should cover about half the baking sheet.
7. Bake for 15-20 minutes, until golden. Remove from the oven and let cool completely.
8. Break the baked dough into coarse crumbs. Store in a sealed container until ready to use.
9. Assemble the dessert: Remove the ice cream from the freezer and uncover it. Place an inverted serving plate over the pan and flip. Remove the pan and plastic wrap. Spoon the apples over the ice cream and drizzle with a little of their syrup. Scatter the crumble on top and, if desired, add pomegranate seeds. Serve immediately.