Do you remember how sweltering summers, you cooled off with ice cream cake as a kid? Our chocolate ice cream cake brings together chocolate fudge cake, topped with a vanilla no-churn ice cream swirled with jam made of Blue Ribbon Orchard Choice or Sun-Maid California Figs and the final layer of white chocolate. This is a cake for chocolate lovers and a fun dessert for summer celebrations!
California Fig Chocolate Ice Cream Cake
Chocolate Fudge Cake
- 8 ounces dark chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into tablespoons
- 3 large eggs
- 2/3 cup all-purpose flour
- 1/8 teaspoon fine sea salt
- 1/3 cup chocolate chips
California Fig Jam
- 1 (7-8 ounce) package Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs, stems removed
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon lemon juice
Vanilla Ice Cream
- 3 cups heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Fig jam
- Chopped Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs
White Chocolate Topping
- 6 ounces white chocolate chips
- 1/2 tablespoon coconut oil
Make the chocolate Cake:
Preheat oven to 350 degrees F. Butter and line 8-inch round cake pan with parchment paper. Set aside.
Set up a double boiler (bain-marie) by filling a sauce pot with 1-inch of water. Bring to a gentle simmer. Place heat safe bowl over pot, making sure bowl does not touch water. Add chopped chocolate, sugar, and butter to bowl. Gently melt together, stirring often to ensure even melting. Once mixture is smooth, remove bowl from double boiler and allow to cool for 8 minutes.
Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is thoroughly incorporated.
In a separate bowl, whisk together flour and salt. Add flour mixture and chocolate chips to cooled chocolate mixture. Fold to combine until there are no longer any dry streaks of flour.
Transfer batter to prepared cake pan. Bake for 22-25 minutes until center of cake no longer jiggles. Allow to cool in pan for 5 minutes. Run a mini offset spatula or dull knife around the edges of cake pan to unmold. Allow to cool to room temperature on wire rack.
Make California Dried Fig Jam:
Combine figs, water, and sugar in a heavy bottomed sauce pot. Bring mixture to a boil, allow to boil for 2-3 minutes, then reduce to a simmer. Simmer for 10 minutes until figs are soft and can be easily pierced with a fork. Remove from heat and let mixture cool for
Transfer mixture and lemon juice to a food processor fitted with a blade attachment.
Transfer jam to an airtight container and keep chilled in the fridge until ready to use. Jam will keep in the fridge for up to a week.
Make Vanilla Ice Cream and Assembly:
Line the bottom and up the sides of a 9-inch round spring form pan with plastic wrap. Place a 9-inch cake board (or round cardboard base cut to fit) inside pan. Place cooled chocolate cake in the center of cake board. Set aside.
Whip chilled heavy cream to soft peaks. Add in condensed milk and vanilla. Continue to whip to stiff peaks.
Spoon one-half of the vanilla ice cream mixture into the prepared spring form pan, filling the empty space around chocolate cake to cover the cake entirely. Add one half of fig jam in dollops on top of ice cream. Use a knife, toothpick, or chopstick to swirl jam into ice cream. Sprinkle chopped figs on top.
Add the rest of the vanilla ice cream followed by fig jam swirl and chopped figs, layering on top until spring form pan is full.
Cover ice cream cake with plastic wrap. Freeze overnight.
Unmold ice cream cake from spring form pan and remove all plastic wrap. Set aside.
Make white chocolate topping: in a small bowl, combine white chocolate chips and coconut oil. Gently melt in the microwave at 10-second intervals at half power until smooth and melted. Stir after each interval.
Pour and spread white chocolate mixture on the top of ice cream cake, allowing excess to drip off the sides of the cake. Work quickly to sprinkle additional chopped figs on top, as desired--white chocolate will harden immediately.
Allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and serving.
Dip knife in warm water. Wipe off moisture and cut into ice cream cake. The heat from the knife should melt through the white chocolate creating a clean slice. It may take a little effort to cut through the chocolate cake.
Store any leftover slices covered (preferably in an airtight container) in the freezer for up to one week.
Recipe and photo by Maryanne Cabrera