Bellyslide Belgian Ice Cream Cakelette

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Total: 2 hours

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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

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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

by callmond

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!

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