Savannah Ice Cream Cake
Submitted by rwallington
Savannah ice cream cake stacks coconut cake layers with strawberry, chocolate, and orange ice creams, finished with whipped cream and chocolate glaze. A Southern showpiece dessert for special occasions.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
2 hrsThis is the kind of dessert that headlines a Sunday dinner or a birthday party in coastal Georgia. The Savannah ice cream cake combines the layered drama of an ice cream cake with the homemade charm of a real coconut cake, and the result is far more sophisticated than the freezer-aisle versions you grew up with.
Three distinct ice cream flavors layered between coconut cake layers is the format. Strawberry, chocolate, and orange (the recipe specifies) but any three contrasting flavors work. The orange is the unexpected bridge between the bright strawberry and rich chocolate, echoing the citrus-coconut pairing that runs through Southern desserts.
Lining the cake pans with foil before spreading the ice cream is the technique that makes assembly possible. Once frozen solid, you can lift the foil-wrapped ice cream layers out cleanly and stack them between the cake layers without any melting or shape-warping.
Work fast during assembly. Even a few minutes at room temperature will start softening the ice cream layers. Have the whipped cream icing ready, your serving plate cold, and ideally a clear path back to the freezer between steps.
The drizzled chocolate glaze running down the sides is the signature look. Pour from a small spoon held just above the cake and let gravity carry it down naturally for those classic ice-cream-cake drips.
Pro Tips
- Soften the ice cream just enough to spread (about 10 minutes at room temperature). Fully melted ice cream refrozen has icy crystals.
- Chill the serving plate and the whipped cream bowl in the freezer before assembly.
- Whip the cream just to soft peaks, not stiff. Stiff cream looks chalky against the cold cake.
- Return the assembled cake to the freezer for at least 1 hour before glazing if you have time.
Variations
Ingredients
Directions
Line 3 layer-cake pans with foil.
Spread each with one flavor of softened ice cream.
Cover with foil and freeze.
When frozen, remove ice cream from pans.
Put together in alternate layers with cake.
Cover with heavy cream that has been whipped with confectioners’ sugar added slowly until soft peaks form.
Add vanilla.
Drizzle Chocolate Glaze around the outside edge of cake so that a little of the glaze falls down the sides.
Serve at once or keep cake and ice cream frozen until just before serving and then ice with whipped cream icing and Chocolate Glaze.
Comments
