Vacherin Ice Cream Cake
A French ice cream celebration cake that's easy to prepare in advance. Just add meringue to layers of vanilla ice cream and raspberry sorbet and top with unsugared Chantilly cream. A gluten free dessert that's found in most French pâtisseries.
Equipment
- stand mixer with whisk attachment
- 18cm / 7 inch cake ring or springform pan
Ingredients
Meringue
- 3 egg whites
- 100 g (3.5oz) sugar granulated or fine
- 100 g (3.5oz) icing sugar (confectioner's/powdered sugar)
Ice Cream
- 500 g (18oz) vanilla ice cream or other creamy, soft ice cream
- 400 g (14oz) raspberry sorbet or rhubarb sorbet
Chantilly Cream
- 300 g (10.5oz heavy whipping cream (crème fleurette 30% fat)
- ¼ teaspoon vanilla powder or few drops vanilla extract
- 1 tablespoon Chambord Liqueur (or Kirsch) (optional)
Decor (optional)
- pistachios
- fresh raspberries
Instructions
Meringue Layer & Decor
- Trace the cake ring circle on to parchment paper as a guide for the spiral and turn the paper upside down so you can still see it. Preheat the oven to 130°C/250°F (110°C fan/Gas ½).
- Using an electric whisk whip up the egg whites at low speed to soft peaks, then gradually add a third of the sugar until it starts to look brilliant. Then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar.
- Transfer the meringue to a piping bag with a plain, round tip and pipe out into a spiral disk on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses or little meringues to be put on the sides of the cake. Bake in the cool oven for an hour.
Ice Cream & Sorbet Layers
- Using ice cream that's a little soft (for ease of use), place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer. Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.
Chantilly Cream and Preparation
- Whip the heavy cream for about 5 minutes until thickened. (No need to add any sugar as there's enough sugar in the ice cream and meringue.) Once whipped into firm to medium peaks, add the liqueur (if using). Transfer the cream to a piping bag with a star tip.
- It needs quick work during this stage so that the ice cream doesn't melt.Place the meringue spiral on a serving plate then un-mould the ice cream/sorbet cake on top. Spread over a third of the cream all over the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges - use your decor imagination here! Either serve immediately or freeze for at least another 30 minutes until ready to serve.
Notes
To serve: Decorate with pistachios or flaked almonds and raspberries.
Serve with a dessert wine, rosé Champagne or demi-sec Champagne.
I would recommend enjoying this dessert in one go. Don't re-freeze this dessert if leftovers (who needs an excuse to eat the whole lot, anyway?). Ideally, make using shop-bought ice cream.
Springform tin: if using, simply turn out the ice cream layers topped with cream as is or turn upside down over the meringue base.
Variations: also delicious with homemade lemon verbena ice cream and rhubarb sorbet or enjoy with vanilla ice cream and strawberry sorbet.
Leftover egg yolks: save these to make these egg yolk recipes.
Nutrition
Calories: 396kcal
Tried this recipe?Let us know how it was!