No-Bake Ice Cream Cake

Very tasty and tender, made from the most ordinary products! The Ice Cream cake without baking is quick and easy to prepare; even the youngest housewife can handle it. Shortbread cakes and delicate buttercream complement each other wonderfully, the cake turns out moderately sweet and moist.
cook time: 1h 30 min
Ava Prescott
No-Bake Ice Cream Cake

Nutrition Facts (per serving)

366
Calories
24g
Fat
32g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Sugar 70 g
Wheat flour 250 g
Butter 150 g

For cream:

Sugar 150 g
Butter 100 g
Vanillin 2 g
Sour cream 500 g
Chicken eggs 2 pc
Starch 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a Ice Cream cake without baking? First take care of the cake layers. How to make cakes? The cake layers in this cake are shortbread crumbs fried in a frying pan without an oven. To prepare them, first remove the butter from the refrigerator; it should become soft. Take the highest quality oil, natural, without additives, complying with GOST. Place softened butter in a bowl. Add sugar and sifted wheat flour.

Step 2

Step 2
Using your hands, rub the mass of these ingredients until you get sandy crumbs; the crumbs should be small in size.

Step 3

Step 3
Pour some of the cooked crumbs into a dry frying pan, smooth it out and fry over medium heat until lightly browned, stirring with a spatula. Make frying portions not very large so that the crumbs fry quickly. Fry all the dough in this way. Pour the finished crumbs into one bowl. The sand crumbs for the cake are ready.

Step 4

Step 4
Next, prepare the cream ice cream. How to make cream? Beat chicken eggs into a metal saucepan, add starch, sugar and a pinch of vanillin, mix with a whisk until smooth. Add sour cream, beat the mixture again with a whisk or mixer. Place the saucepan with the cream on the stove and simmer it over low heat, stirring constantly with a spoon, until thickened.

Step 5

Step 5
Then remove the pan from the heat, let the cream cool slightly and add the soft butter cut into pieces. Beat the cream with a mixer until you obtain a homogeneous, fluffy mass. Let the cream cool in the refrigerator.

Step 6

Step 6
Assemble the cake. It is better to do this using a cooking ring; it needs to be covered with cling film. Immediately set aside some of the cream, about 4 tablespoons, it should be left for decorating the cake. Place a few spoonfuls of shortcrust pastry on the bottom of the plate in the first layer and smooth it out.

Step 7

Step 7
Place a couple of tablespoons of cream on top and gently spread it over the surface of the cake. Do this with all the shortbread crumbs and cream.

Step 8

Step 8
Once the cake is fully assembled, place it in the refrigerator for eight hours, leaving it in the cooking ring to soak and cool.

Step 9

Step 9
Then remove the ring and carefully remove the film. Fill a pastry syringe with the cooled cream and use it to place flowers on the cake. Place the cake in the refrigerator for another half hour and then serve it. Enjoy your tea!

Additional rubrics

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