Photo: Lindsay Nathanson
This decadent frozen dessert proves that nothing tastes quite as delicious as ice cream and cake. What makes this ice cream cake extra special is that it doesn’t require an ice cream maker. It’s a no-churn recipe from Los Angeles baker and photographer Lindsay Nathanson and her blog Sprinkles for Breakfast. The New York transplant started the baking blog to share and test recipes for fun and tempting treats such as birthday cake macarons, s’more cookies, and today’s berry-chocolate delight.
“Layers of rich chocolate cake are stacked between some delectable no-churn blackberry chocolate chunk ice cream, and then topped off with an impressive chocolate ganache,” she writes.
For the ice cream, Nathanson combines blackberry purée, chocolate chunks, whipped heavy cream, and — the key ingredient for any no-churn recipe — condensed milk. As many of you know, it’s milk that is cooked down with sugar and contains very little water so when it freezes, it yields a creamy ice cream texture. The blackberry ice cream goes between three layers of chocolate cake and after it sets in the freezer, she pours a chocolate ganache on top. It chills once more and when it’s ready to serve, she decorates the top with fresh blackberries and chocolate shavings. “This cake is a show stopper, and the perfect end to any summer meal,” Nathanson says.
Get the recipe: Blackberry Blackout No-Churn Ice Cream Cake
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