This vanilla puff pastry ice cream cake is the first recipe in our 5 summer desserts with 5 ingredients or less series. So, welcome to an easy recipe, tah calls for only 4 ingredients, that you’re going to love, guaranteed.
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In this case we bring you a vanilla puff pastry ice cream cake. It is a layered cake, with puff pastry and vanilla ice cream of course. We add some nuts on top of this and some dulce de leche, caramel or cajeta. It is a simple and no-fuss dessert you can make in no time really.
So, of course, this is a great dessert to whip up when hosting a dinner party, a gathering or a friends reunion at home. It makes you look great, and it looks like you took a lot of time to make it (nobody has to know it just took you some minutes to do it). Plus, who doesn’t like an ice cream cake, seriously?
For this recipe, this time, we used garrafa ice cream. In Mexico, garrafa ice cream is (almost always) water-based ice cream (we call it ice cream but perhaps the correct name should be sorbet). It is usually made in an artisanal way, in carafes (garrafas) or buckets, that’s where the name comes from, “garrafa ice cream”. It is super typical all over Mexico. I guess you could say it is the Mexican version of ice cream. It is much lighter and watery than a normal, regular ice cream. And we both love garrafa ice cream.
Needless to say, you can use whatever ice cream you prefer to make this dessert. It’s all about using the ice cream you like the most. However, we do recommend you use a vanilla flavored ice cream, as it is the flavor that suits this ice cream cake the best in our opinion. Besides, it pairs amazingly great with the dulce de leche and nuts.
Another thing is, as you can probably tell, garrafa ice cream has a slightly less creamy texture. You can probably see it in the pictures here. But if you use regular ice cream (with more milk or cream in the mixture, you will get a smoother cake.
For the puff pastry layers it is best to use some kind of puff pastry already baked. You can buy palmeritas, orejitas, or campechanas to make the puff pastry layer or any other puff pastry you can get your hands on. The idea is for this dessert to be something quick to make, that turns out delicious at the same time!
If you like this recipe, check out the other desserts we bring for you in our series of 5 summer desserts with 5 ingredients or less, you will love them all!
Ingredients
Method
- Place baking paper or plastic wrap in a round cake pan of approximately 23 cm in diameter. Add a little ice cream in the bottom of the pan and spread it very well with a rubber spatula. Form a layer on top of the ice cream with a quarter of the puff pastry crushed with your hands in irregular pieces and flatten a little so that it is even.
- Then add a third of the ice cream and with the rubber spatula spread it carefully until it covers the layer of the puss pastry but avoid mixing with it. Add a third of the cajeta on top of all the ice cream and then add a third of the chopped walnuts on top of the cajeta.
- Repeat this process two more times until three layers of each ingredient are formed, but in the last layer only go as far as the ice cream, since the cajeta and nuts will be used to decorate once the cake is frozen.
- Cover the cake with plastic wrap and freeze for at least 6 hours or preferably overnight. Once ready, unmold the cake and place it on a large serving plate. Top with the remaining crushed puff pastry pieces and then garnish with the remaining cajeta and nuts.
Tried this recipe?
Let us know how it was!
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