Bellyslide Belgian Ice Cream Cakelette
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Ingredients (24)
For Ice Cream Layer
- 1/2 gallon vanilla ice cream
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 2 tbsp honey
- 1/2 tsp orange extract
- Pinch nutmeg
For Cake Layer
- Zest of 2 oranges
- 1/2 c butter, softened
- 3/4 c + 2 tbsp granulated sugar
- 2 eggs, separated
- 1/2 c orange juice
- 1/4 c Blue Moon Original or Honey Summer Wheat
- 1 c + 2 tbsp all purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
For Syrup
- 1/2 c orange juice
- 1/2 c Blue Moon Original or Honey Summer Wheat, close to room temperature (gasp!)
- 3/4 c granulated sugar
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 3 tbsp honey
A grown up ice cream cake. Supermoist layer of orange cake below honey-clove ice cream all atop Blue Moon syrup.
Beer + dessert = crazy delicious
Instructions
- 1For Ice Cream Layer: Allow ice cream to soften or microwave on high for 15 seconds
- 2In mixing bowl, mix ice cream on low with ground cloves, cinnamon, nutmeg, honey, orange extract until just incorporated
- 3Line 8×8 inch pan with parchment paper and pour mixture into pan. Place in freezer until firm, about 60-90 minutes.
- 4For Cake Layer: Heat oven to 350 degrees
- 5In mixing bowl, beat softened butter on low with sugar until creamed
- 6Add orange zest
- 7Add egg yolks, one at a time until just incorporated
- 8In separate bowl, mix orange juice with Blue Moon
- 9Sift together flour, baking powder, and salt
- 10Beginning and ending with orange juice mixture, alternate adding orange juice and flour mixture to butter/sugar/egg batter
- 11In (yet) another bowl, beat egg whites until soft peaks form
- 12Fold 1/3 egg whites into batter, then fold in remaining egg whites
- 13Pour batter into greased and floured 8×8 inch pan
- 14Bake at 350 for 35 minutes or until cake bounces back when pressed. Allow to cool
- 15For syrup: In small saucepan over medium heat, whisk together orange juice, blue moon, sugar, ground cloves, cinnamon, and honey
- 16Continue to simmer mixture until it is reduced by half, approximately 30-40 minutes whisking frequently and watching closely to avoid boiling over
- 17Remove from heat and set aside to let thicken up to maple syrup consistency
- 18Pour small amount of syrup onto serving plate. Using 3 inch circular biscuit cutter (or whatever’s handy), cut out disc of cake from pan. Place onto syrup
- 19Remove ice cream pan from freezer. Run biscuit cutter under warm water and use to cut out disc of ice cream. Place ice cream disc on cake. Drizzle with syrup
- 20Garnish with candied or regular orange zest. Serve quickly, and enjoy!