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Summer ice cream cake

Quick, light, and fresh meals are ideal for cooks entertaining family and friends over the summer season

Summer Dinners

Fresh summer recipes are a must-have for any home cook. Go-to flavours for easy yet satisfying meals include lime, coriander, lemon and mint. Fruit-infused vinegars infused also pair well with most summer salad dishes and sides. And if you are not sure what to serve around the pool, fresh cut fruit and ice cold drinks are always a winner. 
Whether cooking lunch or supper, create lightness in meals on hot days by garnishing with fresh herbs, yoghurt, lemon or lime. Adding a salad to meals will also create a light summer feel. Other ways to craft lighter nutritious meals include switching meat for vegetables, grilling instead of frying, and using olive oil instead of butters.

Summer Desserts

While most desserts are satisfyingly sweet, summer desserts have that fresh cool taste we crave on summer days. Ice-cream, yoghurt, and fruit-topped or filled desserts replace warm baked dishes when the weather is warmer. The plus side is that summer desserts are usually easier to prepare and require less time in in the kitchen.
Still looking for ideas to brighten a dessert? Swopping ice-cream with sorbet, using chocolate as a garnish instead of the hero ingredient, swopping dense cakes with an airy soufflé, or adding citrus to naturally dense desserts will work wonders!

Fresh infusions for summer days

So, you have the lunch and dessert down, but what about drinks? While fruit juices and cold drinks are popular summer choices, nothing beats a home-made water infusion of fresh herbs and fruit. Water infusions are healthy and fresh, and easy to prepare which makes them popular when entertaining. Not sure where to start? Try infusing strawberry, lemon and mint in filtered water overnight in the fridge. Other great combinations to try include orange and lime, or strawberry and pineapple.

summer ice cream cake prepared with the TM6

Tips for the summer ice cream cake

  • Keep these useful items handy; small jug, oven, springform cake tin (20 cm), baking paper, bowl, refrigerator, wooden skewer, freezer.
  • Try making individual cakes using muffin or friand tins.
  • Fresh raspberries can be substituted with 200 g frozen raspberries.

Ingredients

Berry coulis
  • 200 g fresh raspberries (see Tips)
  • 100 g caster sugar
  • 20 g lemon juice, freshly squeezed (approx. ½ lemon)
Summer ice cream cake
  • 230 g shortbread biscuits
  • 70 g blanched almonds, toasted
  • 50 g raw sugar
  • 2 eggs
  • 300 g pouring (whipping) cream, chilled
  • ½ tsp rose water
  • 50 g dried cranberries
  • 50 g shelled unsalted pistachio nuts
  • 100 g green seedless grapes, plus extra for decorating
  • 100 g red seedless grapes, plus extra for decorating
  • fresh raspberries, for decorating (optional)
  • strawberries, for decorating (optional)

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Instructions

Berry coulis
  • Place all ingredients into mixing bowl and cook 4-6 min/90°C/speed 4, until slightly thickened. Transfer into a small jug and set aside to cool. Clean and dry mixing bowl.
Summer ice cream cake
  • Preheat oven to 180°C. Grease and line a springform cake tin (20 cm) with baking paper and set aside.
  • Place shortbread biscuits and almonds into mixing bowl and mill 10 sec/speed 10. Transfer mixture into base of prepared tin then, using the back of a spoon, press down lightly. Bake for 10 minutes (180°C). Leave to cool completely (approx. 30 minutes).
  • Insert butterfly whisk. Place sugar and eggs into mixing bowl and cook 6 min/60°C/speed 4. Transfer into a bowl and place into refrigerator to cool (approx. 30 minutes). Clean and dry mixing bowl and butterfly whisk.
  • Re-insert butterfly whisk. Place cream and rose water into mixing bowl and whip 10-20 sec/speed 4, until soft peaks form, watching carefully through hole in mixing bowl lid to avoid over-whipping. Transfer cream into chilled reserved custard and using spatula, fold to combine. Add remaining Summer ice cream cake ingredients, excluding fresh raspberries and strawberries, to reserved custard mixture and fold through using spatula.
  • Pour custard mixture into reserved cooled base and then pour half of the reserved Berry coulis over custard. Using a wooden skewer, stir berry coulis through custard mixture to create a marble effect. Place into freezer to set for a minimum 4 hours. Once frozen, decorate with raspberries, strawberries and extra grapes. Serve with remaining berry coulis.
View this recipe on Cookidoo

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