Watermelon Ice Cream Cake
While I make my Watermelon Ice Cream Bombe on the regular, I wanted to somehow incorporate cake. My family LOVES ice cream cake.
So I made a ‘green’ base by baking a matcha (green tea) cake, and then layering it with a fresh watermelon ice cream, studded with mini chocolate chip ‘seeds’. It came out beautifully and the family loved it!
watermelon ice cream ingredients:
5 cups watermelon, cubed (will become 2 cups watermelon juice)
3/4 cup sugar
1 tablespoon lemon juice
1-1/2 cups heavy whipping cream
1/4 cup mini choco chips
In a blender, blend the cubed watermelon until it becomes fully liquid.
Pour into a cheesecloth and strain out the pulp. Keep 2 cups of pure watermelon liquid.
In a bowl mix together the watermelon liquid, sugar, lemon juice, and heavy whipping cream until the sugar is dissolved.
Pour the mixture into an ice cream maker and churn per the manufacturer’s directions. In the last 5 mins, add in the mini chocolate chips.
Keep in an airtight container in the freezer until ready to use.
matcha cake ingredients:
4 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1 tablespoon matcha powder
Pinch of salt
Matcha is a highly concentrated green tea powder, you can find it in the tea section of most asian markets. It’s…pricey. But nothing can compare. Nothing will give you a full rich taste green tea taste like powdered matcha.
Preheat oven to 350 degrees F. Prep a springform pan.
Separate the whites and the yolks. Beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Add the sugar and vanilla, and mix well.
In a bowl, whisk together the cake flour, baking powder, and matcha powder. Add the flour mixture to the egg yolk mixture. Fold in the egg whites.
Pour the batter into the springform pan. Bake for 15 to 20 minutes until done, depending on your oven. Let cool on a wire rack.
Once the ice cream has set and the cake has cooled, now you can assemble!
Level off the cake and place it back into the springform pan. Warning, the cake may have shrunk.
Spoon the watermelon ice cream on top of the matcha cake, speading evenly.
Gently press the ice cream down to form an even layer. Cover with plastic wrap and place in the freezer until you are ready to serve.
When the cake is cut you will have sweet, delicious slices of fresh watermelon…in cake and ice cream form! Perfectly refreshing for summer!
would have never thought to combine chocolate and watermelon but this looks insanely delish!