The Boho Baker’s Pink Velvet Ice Cream Cake
- For The Sponge
- 115g caster sugar
- 115g self raising flour
- 115g baking margarine
- 2 eggs
- Drops of pink food colouring
- For The Filling
- 500g vanilla ice cream, softened
- 200g strawberries, chopped
- For The Topping
- 150ml double cream
- 300g white chocolate
- Drop of pink food colouring
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker
Preheat the oven to 160C/140C (fan)/gas mark 3. Grease and line a 15cm wide cake tin in preparation.
Combine the sponge ingredients in a bowl and whisk until well combined. Transfer to the prepared cake tin and bake in the oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Whisk together the ice cream and chopped strawberries. Pour the mixture into a pyrex bowl approximately 15cm wide. Top with the sponge cake and wrap the bowl in some cling film before freezing overnight.
Shortly before serving, make the topping by breaking up the white chocolate into a pan. Add the cream and food colouring and gently heat until well combined. Leave to cool slightly.
Remove the ice cream cake from the freezer and dip the bowl into a pan of hot water to release. Tip the cake onto a plate and pour the pink chocolate ganache over the top. Serve immediately.