Cake Ice-Cream

This recipe is for those who love cake and ice-cream equally and are confused between the two. It is a 10 minute recipe for enjoying that yummy piece of leftover cake, which you are bored of having by itself.


Yield:  Approximately 8 scoops


  • 100 grams of cake
  • 80 grams of Condensed Milk
  • 100 grams of Heavy Whipping Cream


  • Slice the cake into small uneven sized chunks and keep aside.
  • In a large mixing bowl, start whipping the heavy cream until soft peaks.
  • Then add in the condensed milk and give it a mix with a spatula.
  • Once everything is well combined, add in the cake crumbs and mix gently.
  • Put it into an air tight container and freeze for 8 – 10 hours or until the icecream sets.
  • Scoop out into a bowl and savour it with some chocolate ganache.


  • Do not cut the cake into tiny pieces as they would crumble up while mixing.
  • Do not overwhip the cream.
  • Freeze it into an air tight container for avoiding the formation of ice crystals into the ice-cream.

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