Lemon Berry Ice Cream Cake

Layers of lemon olive oil sponge, vanilla sea salt mascarpone ice cream, and a blackberry raspberry jam make up this summery Lemon Berry Ice Cream Cake.

What pan size is best for this Ice Cream Cake?

For this ice cream cake I used this pullman loaf pan which has straight sides and is tall and skinny. That being said either this 1 lb or this 1.25 lb loaf pan will all work. Just note that the cake may take 5 minutes longer to bake and will be slightly thicker in which case I recommend cutting it into 3 layers to keep the cake layers thin. If you do 3 layers, you can add a layer of cake on top of the last layer of ice cream.

Can I use store bought jam?

Yes! However if possible I recommend making your own as is written in the recipe so that you can control the sweetness and consistency.

What if I don’t have an ice cream maker?

I love the sea salt mascarpone ice cream base for this but if you don’t have an ice cream maker you can either use store bought vanilla ice cream and add in extra flaked sea salt. Or you can use 1 batch of this no churn vanilla ice cream and add in extra sea salt. Both alternatives leave out the mascarpone but don’t worry it will still be delicious!

Tips for making a Lemon Berry Ice Cream Cake

• Let your ice cream base cool COMPLETELY aka at least 6 hours or overnight in the fridge before churning it.
• If you’re using a 1 lb or 1.25 lb loaf pan instead of this pullman pan, the cake may take 5 minutes longer to bake. It will be slightly thicker in which case I recommend cutting it into 3 layers to keep the cake layers thin. If you do 3 layers, you can add a layer of cake on top of the last layer of ice cream.
• If you want to use store bought jam make sure it is a tart jam – if it’s too sweet the whole cake will become quite sweet.
• This cake is quite easy to make but it’s important that each element cools completely before you assemble.
• You can either line the pan with parchment paper or plastic wrap. I find that parchment paper makes it easier to remove as plastic wrap can often tear when you’re pulling on it.
• If you have it, you can use a blow torch to loosen the ice cream cake from the pan. But if not, you can set the pan in a bath of warm water to help it melt away from the pan.

Additional recipes to try!

• Burnt Sugar Ice Cream Cake
• Brown Sugar Espresso Ice Cream Cake
• Vanilla Puff Pastry Ice Cream Cake

Ingredients for Lemon Berry Ice Cream Cake

• Corn Starch: A bit of starch is used in the ice cream base to keep it smooth when it freezes.
• Sugar: White granulated sugar is used in the ice cream, the jam, the cake, and the lemon soak. Powdered sugar is used for the lemon glaze on top of the ice cream cake.
• Whole Milk: It’s important to use high quality whole milk for the base of this ice cream. The milk is the main flavor base so it’s important that it tastes good!
• Mascarpone: Mascarpone replaces the heavy cream in this ice cream base to make it extra rich and creamy.
• Salt: Fine sea salt is used in the cake to enhance the flavors and flaked sea salt is used in the ice cream to give it a slight saltiness which balances out the other flavors beautifully.
• Vanilla: Vanilla extract is used in the cake and vanilla bean paste is in the ice cream base. However, vanilla extract can be used in place of the vanilla bean paste for the ice cream.
• Blackberries & Raspberries: Fresh or frozen berries will work for the jam! If using fresh blackberries, cut them in half first so that they are able to break down in the jam.
• Olive Oil: Using Olive oil in the cake adds flavor and keeps the actual cake soft when frozen.
• Lemon: Lemon zest is in the cake batter and lemon juice is used in the lemon soak and glaze.
• Buttermilk: Whole milk buttermilk adds moisture and tenderness to the cake. I haven’t tested it but I believe a combo of milk and lemon juice would work too.
• All Purpose Flour: Any all purpose flour will work for this batter.
• Baking Soda & Powder: Both of these help make the cake rise so make sure they aren’t expired.

How to make Lemon Berry Ice Cream Cake?

How to make Mascarpone Sea Salt Ice Cream

• In a large pot whisk together the cornstarch and sugar. Add in the whole milk and whisk again.
• Place the pot over medium heat, whisking frequently until the mixture is bubbling and thick.
• Add the mascarpone into a large heat safe mixing bowl. Pour the hot thick milk mixture over the mascarpone and let it sit for 2 minutes.
• Whisk the mascarpone into the milk mixture until it has completely melted and the mixture is smooth. Add in the vanilla bean paste and whisk until smooth.
• Cover the surface with a sheet of plastic wrap and let it come to room temperature before transferring to the fridge to chill for at least 6 hours or ideally overnight.

Blackberry Raspberry Jam

• In a medium sauce pot add in the blackberries and raspberries along with the sugar. Cover the pot and put it over medium low heat.
• Cook for 5-10 minutes until the juices begin to release. Remove the lid and stir occasionally to keep the jam from burning.
• Continue to cook until the liquid reduces and the bubbles go from being thin and watery to thick. About 10 minutes.
• Once cooked, remove the pot from the heat and pour the jam into a large shallow dish. Leave the jam to cool to room temperature, stirring occasionally. The jam can also be made in advance and stored in the fridge.

Lemon Olive Oil Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a medium bowl add in the sugar and lemon zest. Rub the zest into the sugar until fragrant and the sugar begins to clump. Add in the egg, vanilla, and salt. Whisk until smooth.
• Add in the buttermilk and olive oil and whisk again.
• Pour in the flour, baking soda, and baking powder and whisk again until smooth.
• IF not using a non stick pan like the ones listed in the tips section, line the pan with parchment paper or a baking spray that includes flour.
• Pour the cake batter into the lined pan and bake in the preheated oven for 20 minutes. If you’re using a 1 lb or 1.25 lb pan you may need to bake for an extra 5-10 minutes until the edges have just started to brown and a toothpick inserted in the center comes out clean.
• Once baked, place the pan with the cake on a wire rack to cool for 10 minutes. Then lift or flip the cake out and leave it to cool completely.

Lemon Soak

• In a microwave safe bowl or a small sauce pot combine 80 grams of lemon juice with 50 grams of granulated sugar.
• Microwave in 15 second intervals, stirring in between. Keep a close eye on it as the mixture will eventually start to boil and you don’t want it to bubble over. You do however want the sugar to fully dissolve.
• So the soak should look clear and no longer cloudy once all of the sugar has dissolved.

Assemble

• Clean out the loaf pan and line with parchment paper or plastic wrap. I prefer parchment because I find it easier to pull the cake out once frozen but totally up to you!
• If you baked the cake in a pullman loaf you’ll want to just level off the top of the cake and then cut the remaining cake into two layers. If you used a smaller loaf pan, it’s probably thick enough for you to cut it into 3 layers. If you do this – I recommend topping the last layer of ice cream with the last layer of cake!
• Take your ice cream maker out of the freezer and churn the ice cream until it becomes a thick soft serve like texture. Fold in 1 tablespoon of flaked salt.
• Soak each layer of cake with the lemon soak on the open cut side.
• Place the bottom layer of cake into the bottom of the pan. Add in 1/4 of the ice cream and swirl with 2 tablespoons of jam, add in another 1/4 of ice cream and swirl with another 2 tablespoons of jam.
• Top with the next layer of cake, and repeat with the remaining ice cream and jam. If you have 3 layers of cake, add on the last layer of cake.
• Place the cake in the freezer to set overnight. Make sure it’s level in the freezer!

Glaze and slice

• In a small bowl or glass whisk together the powdered sugar and lemon juice to make the lemon glaze. It should approximately be the consistency of honey.
• To remove the frozen cake from the pan you can either carefully use a blow torch briefly around the sides and bottom. Or place the pan in a deep dish of warm water for a minute and carefully pull the parchment paper to slide the cake out.
• If you used a loaf pan with slanted sides, I recommend flipping the cake over so that the widest part is on the bottom. I just think it looks nicer and makes for cleaner slices.
• Pour the lemon glaze on top of the ice cream cake and if necessary use the back of a spoon to spread it out over top of the cake.
• Use a sharp knife to cut the cake into 3/4″ slices and serve immediately.
• Extra slices can be wrapped individually in plastic wrap and stored in the freezer.

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