Vanilla Honey Puff Pastry Ice Cream Cake
Serves 12
30 mins prep
40 mins cook
360 mins Cooling
435 mins total
Two layers of flaky pastry filled with vanilla bean ice cream, a sprinkle of flaky salt, and whipped honey, this Vanilla Honey Puff Pastry Ice Cream Cake is perfect for spring and summer.
Pastry
sheetsfrozen puff pastrythawed
Ice Cream filling
quartsalden's vanilla bean ice cream
tbspflaky sea salt*start with 2 teaspoons if you are hesitant
ozhoney
Whipped Cream
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Pastry Layers
Preheat the oven to 425 F and place a rack in the center of the oven.
Line a baking sheet with a piece of parchment paper.
Roll out one sheet of pastry so that it is at least 1" larger than the cake pan. If your pastry sheets are smaller, you will need to use a smaller pan. The amount of ice cream can stay the same it will just be taller!
Roughly trim the pastry so that it's at least 1" larger than the pan all the way around.
Place the pastry on the lined baking sheet and bake for 15 minutes, then rotate the pan 180 degrees and bake for another 5 minutes.
Place the pastry on a wire rack to cool and repeat with the second sheet of pastry.
Once both have cooled, place the metal cake pan or springform pan onto the baked pastry and press down to create an imprint.
Use a serrated knife to trim off the extra pastry so that it fits in the pan.
Whipped Honey
Pour the honey into a mixing bowl and use the whisk attachment to whip on high speed for 10 minutes or until very pale in color.
Assembling
Sprinkle the springform pan with a few drops of water and then line fully with plastic wrap. The plastic should go across the bottom and fully up the sides of the pan. You also want to clear a level surface in your freezer, big enough for the pan.
Place the bottom layer of pastry into the lined springform pan.
Take the ice cream out of the freezer and dump it into a big mixing bowl. Use a spatula or spoon or mixer to break up the ice cream and stir it until it becomes smooth and looks like soft serve.
Sprinkle in the flaky salt and stir to combine. Add more to taste if you start with less than recommended.
Scoop half of the vanilla salted ice cream onto the pastry layer. Use the back of a spoon to smoosh the ice cream into a relatively flat layer, definitely does not need to be perfect.
Drizzle with about 1/3 of the whipped honey. Scoop the remaining ice cream over the honey layer and press again into a flat layer. Finish with another 1/3 of the whipped honey.
Place the second layer of pastry over the ice cream layer and press down slightly.
Put the assembled cake into the freezer and leave to set for at least 6 hours, ideally overnight.
Finishing touches
In the bowl of a stand mixer, pour in the cold heavy cream, vanilla bean paste, and sift in the powdered sugar.
Use the balloon attachment to whip the cream, first on medium, then medium until soft peaks form. You can also whip it by hand.
Take the ice cream cake out of the freezer. Remove the springform collar and peel away the plastic wrap. Transfer the cake to whatever plate or cake stand you plan to serve it from.
Dust the top of the cake with puff pastry and spoon the whipped cream onto the top of the cake.
Drizzle with more whipped honey and optionally top with honey comb. Don't add the honey comb until you plan to serve it, you can also serve one piece on each slice rather than on the cake as a whole.
Enjoy immediately or place back in the freezer.
Wrap leftovers in plastic and store in an airtight bag in the freezer for up to 1 month.