Lemon Berry Ice Cream Cake

5 from 1 vote

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.

Prep Time1

Cook Time1

Freezing1

Total Time1 2

Course: Afternoon Kaffee, Dessert

Cuisine: American

Keyword: ice cream cake, lemon cake, mascarpone, sea salt

Servings:

Calories: 522kcal

Equipment

Pullman Loaf pan a standard 1 lb or 1.25 lb loaf pan works too! See tips section for questions
Ice Cream Maker

Ingredients

Mascarpone Sea Salt Ice Cream

40 grams corn starch
350 grams granulated sugar
700 grams whole milk
450 grams mascarpone
1 teaspoon vanilla bean paste
1 tablespoon flaked sea salt don't add until ice cream has been churned!

Blackberry Raspberry Jam Swirl

120 grams blackberries fresh or frozen
120 grams raspberries fresh or frozen
80 grams granulated sugar

Lemon Olive Oil Cake

75 grams granulated sugar
1 lemon zested
1 egg standard large
1/4 teapsoon fine sea salt
1 teaspoon vanilla extract
70 grams whole milk buttermilk
45 grams olive oil
75 grams all purpose flour
1/4 teapoon baking soda
1/4 teaspoon baking powder

Lemon Soak

80 grams lemon juice
50 grams granulated sugar

Lemon Glaze

150 grams powdered sugar
1 lemon juiced start with half of the lemon and add more as needed

Instructions

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.

Notes

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.

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