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Red Velvet Ice Cream Cakes
Cuisine Cake, Icecream
Servings
serves
Ingredients
Cuisine Cake, Icecream
Servings
serves
Ingredients
Instructions
  1. Preheat oven to 180c (160c fan forced). Lightly grease and line a 30cm x 26cm baking tray with baking paper.
  2. Spoon soft ice cream into a 22 x 22 cm tin lined with baking paper, smooth out the top and put back into the freezer until hard. Cut out 9 pieces from the ice cream using a round 5.5 cm diameter cutter. Return ice cream rounds to the freezer on a lined tray to re-freeze.
  3. Beat egg whites with an electric mixer until soft peaks form and set aside.
  4. Place egg yolks and sugar in a big bowl and beat with an electric mixer for 8-10 minutes until pale and creamy.
  5. Add the vegetable oil, milk, vanilla essence, red food colouring, cocoa powder and flour and beat on low speed until just combined. Gently fold the egg whites the batter.
  6. Pour mixture into prepared baking tray, gently smooth the top and bake for 18-20 minutes or until a skewer inserted comes out clean, invert on a rack to cool.
  7. Cut out 18 pieces from the cake using a round 5.5 cm diameter cutter. Sandwich cake pieces together with ice cream, dust with icing sugar and decorate with glace cherries. Serve Immediately.
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