Craftwytch Ice Cream

Italian Rainbow Ice Cream Cake

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The almond cake for this recipe require almond paste. You can buy almond paste or make your own. I used the King Arthur Flour recipe and it made the exact amount needed for this recipe. It does contain a raw egg yolk (that eventually gets baked) so don’t be tempted to eat it raw.

Make the almond cake. This will be the cake layer and also the base for your ice cream. You want it to be about 3/4″ thick, so shave it down on both sides so that there’s an exposed crumb on each side. Use a long serrated knife and measure carefully as you go to make it uniform. Save all of the cast off pieces for the ice cream.

A square layer of almond cake in a red silicone baking pan, resting on a marble surface.
A person cutting a rectangular almond cake on a white marble countertop with kitchen utensils and colorful jars in the background.
A person using a serrated knife to slice an almond cake on a wooden cutting board.

Make 2 batches of your preferred ice cream base. I used a custard base with 6 yolks and 1/2 cup of sugar in each.

In a large heat proof bowl, combine the 2 bases and the off cuts of the almond cake, about 350 grams in total. Add 2 tsp of almond extract, and blend with an immersion blender or a traditional blender.

A bowl containing broken pieces of almond cake crumbs on a marble surface.
Pouring a creamy mixture into a bowl containing crumbled almond cake, with a wooden spoon visible.
Close-up of a hand holding a bottle of almond extract above a bowl of creamy mixture with a wooden spoon.

Split the ice cream base evenly into two bowls and add food coloring, red in one green in the other. Refrigerate bases for a few hours.

A close-up view of an immersion blender blending a creamy mixture in a clear bowl, with frothy bubbles forming on the surface.
Two bowls of ice cream mixture with food coloring being added, one with red and the other with green, on a marble countertop.
Two bowls containing pink and green ice cream bases being stirred with a whisk, set on a marble countertop.

Make the chocolate magic shell with 340 grams (about 1 regular sized package) of semi sweet chocolate and 90 grams of refined coconut oil. Add to a medium microwave safe bowl and hate in 30 second increments for 1 minute, stirring in between. If not fully melted, continue to heat for 15 second increments and stirring.

Bowl containing semi-sweet chocolate chips and refined coconut oil, held by hands against a marble background.
A red silicone cake pan filled with a thin layer of melted chocolate resting on a marble countertop.
Red silicone cake pan filled with melted chocolate on a marble surface, held by hands.

Pour half, or about 1 cup of the chocolate into the bottom of the silicone cake pan used to make the almond cake. Refrigerate or freeze cake pan to fully set the chocolate.

Churn one of the colors of ice creams, and pipe it into the cake pan on top of the chocolate layer. You want to achieve about 3/4″ in height, the same height as the cake layer.

A close-up view of freshly churned pink ice cream in an ice cream maker bowl.
A hand piping pink ice cream mixture into a red silicone cake pan on a marble countertop.
A hand using a spatula to smooth pink ice cream in a red silicone mold on a marble countertop.

Spread a layer of apricot or raspberry preserves on top of the cake later, and invert it, placing it jelly side down onto the ice cream layer. Then spread another layer of preserves on top of the cake layer. Return cake to freezer.

A hand spreading apricot preserves on top of an almond cake layer placed on a cutting board.
A close-up view of a red silicone cake pan filled with a light pink ice cream layer, with a layer of almond cake just above it.
A person spreading apricot preserves onto a layer of almond cake in a red silicone cake pan.

Churn the second batch of ice cream and pipe it on top of the cake layer. Return the cake to the freezer to allow ice cream to fully harden, preferably overnight,

Close-up view of green ice cream in an ice cream maker's container.
A person piping a green ice cream mixture into a red silicone cake pan, with a layer of orange fruit preserve in the center.
A close-up of a hand spreading green ice cream or frosting evenly over a square cake or mold on a marble surface.

Reheat the leftover chocolate shell in the microwave until it’s liquid, this usually takes only 30 seconds. Pour the rest of the chocolate magic shell on top of the exposed ice cream cake, and quickly smooth it out as it will seize up as soon as it gets cold.

Pouring chocolate magic shell over a green ice cream layer in a silicone cake pan.
A person lifting a chocolate slab off a layered ice cream cake with colorful layers of red and green visible underneath.
A hand holding a red silicone mold containing layers of green and red ice cream with a chocolate shell, placed on a white surface.

Return cake to freezer to for about 10 minutes to fully set, and then remove from the silicone mold and cut into slices. Enjoy!

Person holding a multi-layered ice cream cake with pink, green, and yellow layers topped with chocolate, on a wooden board in a kitchen setting.
A person holding a slice of layered ice cream cake featuring colors of pink, yellow, and green, with a chocolate topping, in a kitchen setting.
Print Recipe

Italian Rainbow Ice Cream Cake

Servings: 0

Equipment

  • 1 9.5" wide 4 " deep silicone cake pan

Ingredients

  • 1 Almond cake, 9.5" square
  • 2 ice cream bases (custard base with 1/2 cup or 100 g of sugar)
  • 2 tsp almond extract
  • 340 g semi sweet chocolate
  • 90 g refined coconut oil
  • red and green food coloring

Instructions

  • Make the almond cake and cut it down (on both sides to expose the crumb) to 3/4" in height
  • Place the off cuts of the cake in a large heat safe bowl
  • Make 2 batches of custard ice cream base with 6 yolks and 1/2 cup sugar in each
  • Pour both batches over the cake pieces
  • Add 2 tsp of almond extract
  • Blend with an immersion blender or traditional blender
  • Split up the liquid evenly into two medium bowls and add red food coloring to one and green to the other. Place in refrigerator for a few hours.
  • Make the chocolate magic shell, combining 340 g semi sweet chocolate and 90 g refined coconut oil in a medium microwave safe dish. Heta at 30 seond intervals, stirring in between for 1 minute, then at 15 second intervals until fully melted.
  • Pour half of the chocolate into the bottom of the silicone cake pan used to make the cake,, making sure its evenly coated. Place in freezer or refrigerator to fully set.
  • Churn one of the colors of ice cream, and pipe it on top of the chocolate layer in the cake pan. Smooth it out. You want it to be about 3/4" deep, the same height as the cake layer.
  • Spread apricot or raspberry preserves onto the top of the cake layer, and invert it placing it jelly side down on top of the ice cream layer. Spread more preserves to cover the exposed side of the cake. Return to freezer to set.
  • Churn the second batch of ice cream and pipe onto the cake layer, smoothing it out. Place in freezer to fully harden ,preferably overnight.
  • Remelt the leftover chocolate shell, and pout it over the top of the cake, smoothing it out quickly as it will seize up as soon as it gets cold.
  • Return to freezer for at least 10 minutes to fully set, and then remove the cake from the mold and cut into pieces.
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