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Bellyslide Belgian Ice Cream Cakelette

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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
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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


  1. 1For Ice Cream Layer: Allow ice cream to soften or microwave on high for 15 seconds
  2. 2In mixing bowl, mix ice cream on low with ground cloves, cinnamon, nutmeg, honey, orange extract until just incorporated
  3. 3Line 8×8 inch pan with parchment paper and pour mixture into pan. Place in freezer until firm, about 60-90 minutes.
  4. 4For Cake Layer: Heat oven to 350 degrees
  5. 5In mixing bowl, beat softened butter on low with sugar until creamed
  6. 6Add orange zest
  7. 7Add egg yolks, one at a time until just incorporated
  8. 8In separate bowl, mix orange juice with Blue Moon
  9. 9Sift together flour, baking powder, and salt
  10. 10Beginning and ending with orange juice mixture, alternate adding orange juice and flour mixture to butter/sugar/egg batter
  11. 11In (yet) another bowl, beat egg whites until soft peaks form
  12. 12Fold 1/3 egg whites into batter, then fold in remaining egg whites
  13. 13Pour batter into greased and floured 8×8 inch pan
  14. 14Bake at 350 for 35 minutes or until cake bounces back when pressed. Allow to cool
  15. 15For syrup: In small saucepan over medium heat, whisk together orange juice, blue moon, sugar, ground cloves, cinnamon, and honey
  16. 16Continue to simmer mixture until it is reduced by half, approximately 30-40 minutes whisking frequently and watching closely to avoid boiling over
  17. 17Remove from heat and set aside to let thicken up to maple syrup consistency
  18. 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
  19. 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
  20. 20Garnish with candied or regular orange zest. Serve quickly, and enjoy!
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