Here’s my homemade version with organic ingredients! Find the recipe below!
Almost every North American knows there is a famous iced-cream cake company masquerading as a Queen. The truth is that her ingredients grant her more of a joker status than anything worthy of royalty. Just look at these ingredients taken as a screen shot directly from their website!
This so called “iced cream” cake is nothing more than a hydrogenated oil and corn syrup nightmare with oodles of artificial flavor and preservatives that are not just the “icing on the cake”.
Every one of those ingredients presents opportunities to burden your body and quite frankly, though it may taste good, taste alone doesn’t justify the potential repercussions to your health let alone the environmental impacts of the ways in which most of those ingredients are sourced (i.e genetically modified corn, pesticide doused grains, hormone and antibiotic-fed cows).
Nope, not in my body and most certainly NOT in my children’s, thank-you very much!
I am the gate-keeper of our house and therefor this Sovereign has been overthrow in the name of health and justice-cream.
Let’s be honest though, as much as you’d like to, you can’t keep your kids in a bubble. They’ve tasted the famous ice-cream cake at someone or another’s birthday party and now it’s a regular request. As much as I do limit sugar in our house-hold, I also believe that life is short and a bit of sugar does make life’s celebrations “sweet”.
In our home we don’t eat to live, we live to eat! I believe in nutritious food- but it better make my taste buds do a happy dance too. I don’t believe that depriving yourself, or your kids, of the occasional treat is worth the stress and ill-feelings that can be created as a result.
That being said, I wanted to re-create my own version of this dessert made my way: Organically, with as much healthy fat as possible, fair-trade sugar and cocoa, and the highest quality ingredients I can find. The result? The most decadent and delicious ice-cream cake you could ever imagine!
As you can see from my photo to the left, it looks pretty much identical to it’s inspiration. Appearances are about all the two have in common, however, aside from the fact that they both do contain sugar and dairy.
Here’s my recipe, and just know that, yes, it’s worth the effort! Bonus, this is actually 3 separate recipes put together, so you can reference this page if you simply want the best chocolate iced cream or homemade fudge sauce too!
Home Made Ice-Cream Cake
with Organic Ingredients
Chocolate Iced Cream:
Organic Ingredients:
2 cups of whipping cream (I used the Avalon found in the old-fashioned glass bottle)
1 cup of milk (non-homogenized).
3 tablespoons of Dutch cocoa or raw cocoa powder (pick your preference).
140g semi-sweet baking chocolate (look for fair-trade).
1/2 cup granulated cane sugar
Pinch of salt
5 large egg yolks (try and get free-ranged and local if you can!)
½ teaspoon vanilla extract
Directions:
1. Whisk the cocoa with 1 cup of whipping cream over a medium-low heat and bring to an almost boil. Simmer for half a minute or so and then remove from heat and add the chopped baking chocolate and whisk until melted and incorporated. Add your other cup of cream and pour through a sieve into a large glass bowl.
2. Warm your milk, sugar and salt (I used the same pot as I did the chocolate in after I used a spatula to get it as clean as I could). Separate your egg yolks and whisk the egg yolks into a small bowl. When milk is hot, slowly add a bit of the warmed milk/sugar mixture to the eggs while whisking (I add about half), and then pour the mixture back into the pot whilst still whisking the contents of the pot over the heat. Continue to whisk over medium heat until the custard is thick enough to coat a spatula. Also pour this mixture through your sieve into the bowl with the chocolate cream and whisk that together until well mixed.
3. Allow to chill, hasten the process by using an ice bath.
4. Once cold, put into your ice-cream maker. Have a spring-form pan ready that has been chilled in the freezer. Pour enough to go 1/3 of the way up and than put the leftover chocolate ice cream in a container in the freezer. Extra dessert, bonus!
Chocolate Fudge Sauce Layer:
2/3 cup heavy cream, (Organic Avalon in glass)
1/2 cup of Big Tree Organic Coconut Nectar
1/3 cup organic dark brown sugar
170g of organic, fair-trade, bittersweet chocolate, chopped, divided in half
¼ cup organic, fair-trade cocoa powder
¼ teaspoon sea salt
2 tablespoons unsalted, grass-fed butter
1 teaspoon of organic vanilla extract
Heat all of the ingredients except half of the chopped chocolate, the butter and the vanilla in a saucepan on medium heat, bringing to a boil for about 4 minutes. Remove from heat, stir in the remaining ingredients, allow to cool for a few minutes and then pour evenly over your first layer of ice cream in the spring form pan that has been allowed to set nice and hard in the deep freeze. Then spread your cookie crunch pieces on top and stick it back in the freezer.
Important: You’ll need to have your cookie crunch layer ready to sprinkle over the fudge while it is still runny and hasn’t set yet for the best effect. This is the only part of the recipe I didn’t do “from scratch” as the idea of making organic Oreo style cookies only to mash them was a bit more effort than this mama with a busy 1 and 3 year old running around my ankles could muster. For this, I simply bought an organic package of sandwich style cookie that pretty much is an Oreo without the brand name or gmo ingredients from our local Health Food Store. I then put the entire package into a big metal bowl and mashed them with a potato masher. Viola.
Vanilla Ice Cream Recipe:
Organic Ingredients:
1 cup whole organic milk, non-homogenized (raw if you can get it!)
6 egg yolks from large eggs, organic and free-run eggs
1/2 cup granulated sugar or 1/3 cup of honey
2 cups organic heavy cream, divided
Pinch of salt
1/4 tsp of organic vanilla powder, or 1 whole bean
¾ teaspoon organic vanilla extract
Directions:
Place the whipping cream in a small pot with the vanilla and allow to steep while you separate your egg yolks. Whisk the egg yolks into a small bowl. Heat the vanilla cream until hot and slowly add a bit to the egg yolks whisking while you incorporate. Add the egg yolk cream back into the pot and if you are using sugar, add this now and cook until nice and hot and the custard is thick enough to coat a spatula. If you are using honey, thicken the cream and egg without the honey as honey should never be cooked. You can allow to cool until warm, then add the honey and your milk (I also let mine cool slightly as I use raw milk and like to keep it raw!). Add your salt, pour the mixture through a sieve to catch any possibly egg yolk clumps and allow to fully cool or speed up the cooling process in an ice bath and then put into your ice cream maker. Spread the finished vanilla iced cream to the top of your spring form pan with the other layers in it and put back into the freezer to set. When it’s done, you can take it out and decorate it with whipping cream if you like too.
I have made this cake twice now and both times everyone raved about it! I hope you and your family will enjoy it as much as we do!