Ice Cream Cake, But Better — The Secret is the Dacquoise
Ice cream cake is easy to love, and this version is an absolute showstopper. Chef Jürgen David, Institute of Culinary Education Director of Pastry Research & Development, takes the classic ice cream cake recipe to new heights by layering three ice creams with almond dacquoise and a crisp cookie base.
Its vanilla cookie base is topped with layers of pistachio, vanilla, and cherry ice creams. (To make the three ice cream flavors, Chef Jürgen makes one base recipe and adds purees and pastes to flavor its vanilla, cherry and pistachio iterations.)
Each ice cream is separated by a layer of nutty, baked almond meringue, and the cake is topped with unsweetened whipped cream for balance. When sliced, hidden cherries are revealed from within.
It’s the kind of dessert that rewards patience. The extra steps take a minute, but their results are, without a doubt, worth it.
More Than Just Layers
Chef Jürgen showed us how to make the elevated cake recipe in a recent Epicurious “4 Levels” video. At first glance, it’s a classic build, but a closer look reveals the recipe’s depth.
The base is crisp, not crumbly. Dacquoise adds texture and structure between ice cream layers, enabling a smooth slice.
Technique Makes the Difference
The cake’s unique components aren’t simply for the sake of excess. They’re about intention and precision. Chef Jürgen demonstrates:
- How to properly scrape a vanilla bean
- Why tempering matters in custards
- How to dock dough
- How to build consistent layers
It’s the same approach students are taught in our Pastry & Baking Arts programs. The result is structured, balanced and clean when sliced — everything an ice cream cake typically is not.
“It’s everything I want in an ice cream cake,” Chef Jürgen says.
🍰 Curious about pastry training? ➡️ How to Become a Pastry Cook
Ingredients
Vanilla Cookie Base:
- 45g powdered sugar
- ½ vanilla bean, scraped
- 90g unsalted butter
- whole egg
- 175g pastry flour
- ¼ t salt
Ice Cream Base:
- 220g egg yolks
- 300g sugar, divided
- 750g milk
- 750g heavy cream
- 4g salt, reserved
Divide base to 3 portions:
- vanilla ice cream: Add 2T vanilla bean paste
- cherry ice cream: Add 200g cherry puree
- pistachio ice cream: Add 75g pistachio paste
- 200g Amarena cherries, separated, frozen and reserved
Almond Dacquoise Layer:
- 200g egg whites
- 200g sugar
- 200g almond flour
- powdered sugar, for dusting
Whipped Cream:
1qt heavy cream, whipped
Directions
Procedure for Vanilla Cookie Base:
- Pre-heat oven to 325°F.
- In mixer fitted with the paddle attachment, cream the powdered sugar, vanilla, and butter until light and fluffy.
- Add egg, making sure the mixture is homogeneous before adding the pastry flour.
- Mix slowly just to combine.
- Roll dough between parchment paper to thickness of ¼ inch then chill until firm.
- Use 8-inch cake ring to cut disc and dock dough with a fork before baking.
- Bake dough 10-15 minutes, or until lightly colored.
- Let cool before handling.
Procedure for Ice Cream Base:
- Whisk egg yolks with half the sugar.
- Bring milk to a boil with remaining sugar.
- Temper egg mixture with some of the hot milk.
- Return egg mixture to pot of boiling milk and cook, stirring constantly, until thickened, reaching 160°F.
- Immediately pour mixture through a chinois into a bowl set over ice bath.
- Add heavy cream. Chill 24 hours to mature.
- Split ice cream base into three portions and add vanilla paste, cherry puree, and pistachio paste to make three separate mixtures.
- Process each flavor in an ice cream machine, cleaning between batches.
Procedure for Almond Dacquoise Layers:
- Draw three 8-inch circles on parchment paper to act as a guide for the final piping. Turn parchment paper over and place it on a sheet pan.
- Prepare a French meringue with egg whites and sugar. Whip meringue to a stiff peak.
- Gently fold in almond flour, being careful not to deflate the meringue.
- Immediately after folding, pipe batter onto parchment paper–lined sheet pans, using drawn shapes as guides; pipe inside the lines.
- Dust lightly with powdered sugar.
- Bake at 225°F until lightly browned and almost dry.
- Let cool.
- Trim to fit into 8-inch cake ring.
- Place in freezer until ready to use.
Assembly:
- Line cake ring with acetate. Place on cardboard.
- Insert cookie base. Place on a sheet pan and freeze.
- Process pistachio ice cream and make first ice cream layer in cake ring.
- Top with a dacquoise layer and freeze.
- Process vanilla ice cream, fold in freezer-cold cherries, and add second ice cream layer.
- Top with a dacquoise layer and freeze.
- Process cherry ice cream and make third ice cream layer.
- Top with a dacquoise layer and freeze.
- When frozen solid, remove cake from freezer.
- Remove cake ring and acetate strip.
- Coat with whipped cream, and pipe designs with remaining whipped cream if desired. Add sprinkles.
- Keep assembled cake in the freezer until ready to serve.
