Indian Ice Cream Cake

May 24, 2023May 24, 20230 4
Indian Ice Cream Cake - A fusion dessert combining Indian flavors with creamy ice cream goodness
in Dessert

Prep

30 min

Cook

1h 25min

Ready In

2h

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups crushed whole wheat indian cookies
1 pinch cardamom powder
3 cups mango ice cream
3 cups full cream ice cream
2 tablespoons melted butter
1 cup frozen whipped topping
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water for caramel
1 cup slivered almonds
1/4 cup caramel sundae syrup

Nutrision Information

Servings Per Recipe
10
Calories
583
Sugar
62g
Fat
32g
Indian cuisine has a rich history of desserts, from sweet milk-based treats like rasgulla and gulab jamun to spiced cakes like the masala chai cake. This Indian ice cream cake takes inspiration from those traditional desserts but adds a modern twist with the addition of creamy ice cream. Made with a crushed cookie crust flavoured with cardamom, the cake is then layered with mango ice cream, caramel and slivered almonds. The top layer is a combination of whipped cream and full cream ice cream, giving the cake a smooth and creamy texture. The final touch is a drizzle of caramel sundae syrup, adding a touch of sweetness to the dish. This fusion dessert is perfect for any occasion, from a summer BBQ to a family dinner.

Instructions

1.Preheat the oven to 350°F (180°C)
2.In a bowl, mix the crushed cookies and cardamom powder with melted butter and spread the mixture evenly in an 8-inch (20cm) springform pan, pressing it down with your fingertips.
3.Bake the crust for 15 minutes and let it cool completely.
4.In a large bowl, mix the mango ice cream with 1/4 cup of slivered almonds and pour it over the cooled crust.
5.Freeze the crust with mango ice cream for 30 minutes.
6.Meanwhile, in a small pot, bring to a boil 1/2 cup sugar, 1/2 cup brown sugar and 1/4 cup water for caramel, mixing it well.
7.Lower the heat and let it simmer for 10 minutes, stirring occasionally.
8.Let the caramel cool down for a minute and then pour it over the mango ice cream.
9.Freeze the cake for an hour.
10.In another large bowl, mix the full cream ice cream with 1/2 cup frozen whipped topping and 3/4 cup slivered almonds.
11.Pour the cream and almond mixture over the caramel layer and freeze the cake for an additional hour.
12.Finally, drizzle the cake with caramel sundae syrup and serve.

PROS

This fusion dessert combines the classic Indian flavors of cardamom and mango with creamy ice cream and caramel, resulting in a delicious and unique flavor experience.

The recipe is easy to follow and can be prepared ahead of time for a special occasion.

The ingredients are readily available and affordable.

CONS

This dessert is high in calories, sugar and fat, so it should be consumed in moderation as part of a balanced diet.

Some people might find the dessert too sweet due to the caramel and mango flavors.

HEALTH & BENEFITS

While this dessert is not particularly healthy, the almonds in the recipe provide a good source of protein and healthy fats.
Cardamom has also been linked to improving digestion and reducing inflammation.
Mangoes are high in vitamins and minerals such as vitamin C and potassium.

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