Chocolate-berry ice cream cake

I have come to realize that some of the same issues that plague me as a human being also plague my 4-year-old. I have always struggled greatly with patience. Or, more accurately, impatience. And I didn't really see this as a problem until I experienced the frustrations surrounding the impatience of my oldest child. So now I figure, if I'm constantly telling Elijah to "Please be patient!" then I had better exercise some patience myself. Like, when it is practically May and snow is in the forecast, I remind myself to CONTINUE BEING PATIENT WITH THIS TERRIBLE WINTER. Spring will come eventually. It will stop snowing, blowing and raining and the sun will shine again. Won't it?

So even though spring hasn't truly arrived here in our little part of the world, that doesn't mean I can't prepare food that makes me think of it! I made this ice cream cake for Easter dessert on Sunday, when the weather was actually delightful. We indulged in ice cream while the sun shone, even if for a short while.

Preheat your oven to 350 degrees F.

Lightly coat an 8-inch springform pan with cooking spray.

In a large bowl, whisk together:

1/4 cup unsweetened cocoa powder

1/2 cup flour

1/2 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon coarse salt

Whisk in:

1 large egg yolk

1/4 cup buttermilk

1/4 cup warm water

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

Pour the batter into the greased pan.

Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Allow the cake to cool completely.

Place 1 cup of fresh blackberries in a medium bowl and mash gently with a fork.

Stir in 1 pint of softened vanilla ice cream.

Spread the ice cream-blackberry mixture in an even layer over the cooled cake. Freeze until the ice cream is very firm, at least 2 hours.

Spread 1 pint of softened raspberry sorbet in an even layer over the top of the ice cream and freeze for 1 additional hour.

Top with fresh blackberries, if desired. I adore the sweet-tartness of fresh blackberries!

And go ahead and pretend it is spring! Or maybe it actually is spring where you live??

Chocolate-Berry Ice Cream Cake

Source: Everyday Food: A Martha Stewart Magazine

Contributed by Megan Porta from pipandebby.com.

Published Apr 26, 2011

Serves: 8

Total time: 4 hrs

Chocolate-Berry Ice Cream Cake

Ingredients:

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blackberries
  • 1 pint vanilla ice cream, softened
  • 1 pint raspberry sorbet, softened
Instructions:
  1. Preheat oven to 350 degrees F. Lightly coat an 8-inch springform pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours.
  2. Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week).