Burnt Sugar Ice Cream Cake

Two layers of vanilla chocolate marble cake, filled with a no churn burnt sugar ice cream, and coated with a dark chocolate magic shell, this Burnt sugar Ice Cream Cake is what dreams are made of. And I’m not one to pick favorites, but I think this might be my favorite ice cream cake, ever.

What is the difference between no churn ice cream and regular ice cream?

No churn ice cream is made with sweetened condensed milk and whipped cream which gives you a light and fluffy ice cream while still keeping it creamy. On the other hand regular ice cream is usually a milk and cream or custard and cream base that is churned in an ice cream maker which freezes it while mixing it.

What pan should I use for this cake?

I recommend a standard loaf pan that measures 8.5″ x 4.5″ x 2.75″ on the inside and is about 9″x5″ from outer edge to edge, like this loaf pan from USA Pan. I love this pan because it gives crisp angled edges, is light metal meaning the cake won’t burn but heavy enough to bake the cake evenly, and it is perfectly non stick.

What kind of cake should I use for an ice cream cake?

I prefer to use an oil based cake for an ice cream cake rather than a brownie or cookie base for the cake because it keeps a softer texture even when frozen. For this cake I’ve gone with a scaled down, oil based version, of my favorite marble loaf cake.

How long should an ice cream cake sit out before serving?

I like to make this cake the day before I plan to serve it and then top it with the magic shell at least 30 minutes to an hour before serving. This way there is time to coat the cake with the magic shell and then re-freeze the cake as needed.

Tips for making a Burnt Sugar Ice Cream Cake

• If not using this USA loaf pan, be sure to line the pan with a baking spray that contains flour or line the pan with parchment paper before baking the actual cake.
• To get a very busy marble pattern in the cake, simply alternate pouring 2 tablespoons of each batter right on top of each other into the pan.
• Heating and melting sugar can be very dangerous because it’s incredibly hot so just be careful and very aware when working with the burnt sugar.
• Don’t walk away from the sugar especially once it has started to melt in the pan. It can go from just melted to setting off your smoke detector in minutes.
• This is going to sound wild but don’t be afraid of really getting the sugar to a deep amber color. I honestly could have taken the sugar quite a bit further when I made this cake and wish I had cooked it for a few extra moments. It will start to smoke quite early on but if you (and your smoke detector) are ok with it, it’s ok to keep cooking past the smoking point.
• Be sure to line the loaf pan completely with plastic to make sure it comes out cleanly and easily once frozen.
• The cream needs to be COLD when you whip it to ensure it whips up and enough air is incorporated.
• You can use a larger loaf pan the cake just won’t be as tall but it will still work!
• To slice an ice cream cake cleanly, be sure to run your knife under hot water and dry it off in between each slice.

Additional recipes to try!

• Hazelnut Ice Cream
• Berry Ice Cream Cake
• Brown Sugar Espresso Ice Cream Cake

Ingredients for a Burnt Sugar Ice Cream Cake

• Eggs: I use standard large eggs from the store.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness in the cake, a bit more salt than normal is added into the ice cream to really make the burnt sugar flavor pop.
• Vanilla Extract: Vanilla adds flavor to the cake and ice cream.
• Sugar: This cake uses granulated sugar in the cake batter and in the ice cream; however it is only burnt in the ice cream of the cake.
• 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use sour cream.
• Oil: Oil adds moisture to this cake and keeps it from drying out. I recommend using a neutral oil such as vegetable, canola, or avocado oil. But you can also use olive oil in a pinch
• Cocoa Powder: A bit of cocoa powder is what makes half of the cake batter chocolate. You can use dutch processed or natural cocoa powder.
• Milk: I tend to use whole milk or 2% for a richer taste.
• All Purpose Flour: Any all purpose flour will work for this cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Sweetened Condensed milk: the key to a good and creamy no churn ice cream is the sweetened condensed milk. Different brands have different consistencies but they have all worked for me.
• Heavy Cream: Heavy cream or heavy whipping cream will work for the ice cream and whipped cream, just make sure it’s cold.
• Dark Chocolate: Dark chocolate is used for the chocolate magic shell. I recommend using a high quality, minimum 70% bar of chocolate for the shell.
• Coconut Oil: a bit of coconut oil stirred into melted chocolate creates that thin chocolate coating on the cake and ice cream.

How to make a Burnt Sugar Ice Cream Cake?

Marble Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a medium bowl, whisk together the eggs, sugar, salt, yogurt, 50 grams of milk, oil and vanilla extract until smooth.
• Pour in the flour, baking soda and baking powder.
• Whisk once more until combined and smooth.
• Scrape the sides and bottom of the bowl.
• Pour a little less than half of the batter into a separate bowl. Sift in 25 grams of cocoa powder followed by 30 grams of additional milk. Whisk to combine.
• If you aren’t using this USA loaf pan, spray the cake pan with your baking spray or line it with parchment paper. Alternate adding in 2 tablespoons of chocolate cake batter and then vanilla cake batter into the pan until all of the batter has been used up.
• Use a toothpick or knife to lightly marble the top.
• Bake in the preheated oven for 25 minutes, then rotate the pan 180 degrees and bake for another 15-20 minutes until fully baked and a toothpick comes out clean.
• Remove the pan from the oven and place on a rack to cool for 15-20 minutes. Use a knife to loosen the cake from the edges of the pan if needed.
• Flip the cake (or lift it out if you used parchment) out of the pan and place it on a wire rack to cool completely.

Burnt Sugar Ice Cream Filling

• Line a sheet pan with edges or a heat safe baking dish with sheet of foil.
• Pour the sugar into a small sauce pan.
• Place over medium heat and allow the sugar to melt, it will start to caramelize on the edges first. Once about half of it has melted you can use a rubber spatula to stir it together and encourage all of the sugar to melt and brown.
• It will start smoking pretty early on, just turn down the temperature if you feel like you’re losing control of it. Cook until the sugar becomes a dark amber color, aka darker than mine in the photo below.
• Pour the burnt sugar onto the aluminum foil pan and leave it to harden and cool. Be aware, the pan that you pour the sugar into will also get very hot so please be careful.
• Once cooled, peel the burnt sugar off the foil and break it up. Add it into a blender along with the sweetened condensed milk. Blend until smooth.
• In a large mixing bowl, add in the 1 teaspoon (7 grams) of fine sea salt, heavy cream, and vanilla. Whip on high with an electric whisk until medium stiff peaks form.
• Pour in the sweetened condensed milk and sugar mixture and mix again to combine.
• Place in the fridge until ready to assemble.

Assembling Ice Cream Cake

• Clean the loaf pan you used to bake the cake in and then line it with one piece of plastic wrap.
• Using a serrated knife, slice off the domed top of the cake. Then, with the same knife cut the cake into two layers.
• Place the bottom layer of the cake into the lined pan with the same orientation as it was baked. Pour the ice cream mixture into the pan. Tap the pan on the counter a couple times to level out the ice cream.
• Then lay the top layer of cake over the ice cream.
• Lay a piece of plastic wrap on top of the cake and place it in the freezer overnight until frozen solid.

Finishing Touches

• At least one hour before serving, make the magic chocolate shell for the top of the cake.
• Chop up the chocolate and add it into a microwave safe bowl or measuring cup with a spout along with the coconut oil. Melt in the microwave in 15 second intervals, stirring in between until the chocolate has melted.
• Take the frozen cake out of the freezer. Tip it out of the pan so that it is upside downand peel away the plastic wrap.
• Place it on a wire rack on top of a baking sheet.
• Pour the chocolate shell over the cake starting at one end and working your way down. It’s ok if the shell doesn’t cover every square inch. But if you really want it to, you can use an offset spatula to spread it out over the whole cake.
• Place the cake back in the freezer for at least 30 minutes for the ice cream to firm up again.
• To serve, use a sharp knife to cut the cake, cleaning the blade under hot water in between each slice.
• Wrap any leftovers with plastic to prevent freezer burn and place back in the freezer.

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