Pineapple Upside Down Ice Cream Cake by Kelly Lynn

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This recipe is taken from a cookbook written by a dear friend of mine, Kelly Lynn @kellyssweetsblog. I admire her baking recipes. That's why, the moment when she announced that she will be publishing a cookbook, I was so excited to get a copy.

I was astounded by the list of recipes in her cookbook. I mean I still am. Who doesn't love ice cream and cakes? There are quite a few recipes that I have bookmarked and this is one of them. I will definitely be posting many more of her recipes in the future.

How can I not get intrigued by Mint Chocolate Chip Ice Cream Cake, Spicy Mexican Chocolate Bundt Ice Cream Cake, Irish Coffee Extreme Ice Cream Cake, or S'mores Amazingness Ice Cream Cake Bars, or this Pineapple Upside Down Ice Cream Cake? The list can go on and on.

Sadly, I do not own an ice cream maker. And if you do not own an ice cream maker, like me, fret not, I got you covered. I made pineapple mousse instead. Guess what? It worked out beautifully.

Go check out her cookbook and indulge in ice cream cakes. Get Kelly Lyn's The Ultimate Ice Cream Cake Book here.

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Ingredients:

(Make One 8 Inch Round Cake)

• Glaze:

• Unsalted Butter, 57g

• Coconut Sugar, 134g

• Ground Cinnamon, 1/2 TSP

• Fresh Lemon Juice, 1/2 Lemon

• Canned Pineapple Rings, 5 or More

• Cake:

• Unsalted Butter, 130g

• Coconut Sugar, 150g

• Eggs, 2

• Apple Butter / Olive Oil, 30g

• Pure Vanilla Paste, 1 TSP

• Ground Cinnamon, 1/2 TSP

• Nutmeg Freshly Grated, Pinch

• Unbleached All Purpose Flour, 160g

• Baking Powder, 1 TSP

• Sea Salt, Pinch

• Whole Milk, 60g

• Pineapple Mousse:

• Gelatin Powder, 2g

• Whole Milk, 100g

• Pineapple Cored Coarsely Sliced, 105g

• Ground Cinnamon, Pinch

• Nutmeg Freshly Grated, Pinch

• Egg Yolks, 30g

• Caster Sugar, 45g

• Heavy Whipping Cream, 250g

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Equipment:

• Hand / Stand Mixer

• 8 Inch Round Cake Pan

• Oven

• Cast Iron Skillet / Pan

• Blender

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Directions:

1. Prepare the Glaze

2. Grease the cake pan with butter.

3. Line with parchment paper and grease with butter again. Set aside until ready to use.

4. In a skillet over medium heat, add butter, sugar, and cinnamon.

5. Stir until the butter melts and the mixture is well combined.

6. Just as the butter starts separating from the sugar, squeeze fresh lemon juice over the top. It will fizz and bring everything together.

7. Pour the sauce into the prepared cake pan.

8. Place pineapple rings on top of the sauce. (You should be able to fit 5.)

9. Set aside.

10. Prepare the Cake

11. Preheat oven to 165°C or 325°F.

12. In a large bowl, cream butter using a hand or stand mixer until light and fluffy.

13. Add sugar and continue mixing until well combined.

14. Add eggs, one at a time.

15. Scrape down the sides of the bowl.

16. Add apple butter (or olive oil), vanilla, cinnamon, and nutmeg. Mix well.

17. In another bowl, combine flour, baking powder, and salt.

18. Alternate folding in the flour mixture and milk in thirds until fully incorporated.

19. The sugar mixture in the cake pan should be hardened by now.

20. Pour the batter over the sugar and pineapple.

21. Smooth the top with an offset spatula.

22. Bake for 45–50 mins or until a skewer comes out clean.

23. Cool slightly for 10 mins.

24. Place a plate over the pan, flip, and unmold to reveal the caramelized pineapples.

25. Cool completely.

26. Prepare the Mousse

27. Bloom gelatin in 1 TBSP of water. Stir and set aside.

28. In a blender, add milk, pineapple, cinnamon, and nutmeg. Blend until smooth.

29. Transfer to a sauce pot over medium-low heat. Stir well.

30. In a small bowl, whisk egg yolks and sugar until sugar dissolves.

31. Once bubbles form at the edge of the milk mixture, remove from heat.

32. Temper the yolks by gradually adding half the milk mixture while whisking.

33. Add tempered yolks back to the remaining milk mixture.

34. Return to heat and stir until thickened slightly.

35. Add a bit of warm milk mixture to the bloomed gelatin to dissolve.

36. Stir dissolved gelatin back into the main mixture until fully incorporated.

37. Strain through a fine sieve and chill slightly.

38. Once cool, whip cream in a chilled bowl to soft peaks.

39. Fold whipped cream into the milk mixture in batches until fully combined.

40. Assemble

41. Once cake has cooled, slice horizontally into halves.

42. Place the bottom half back into the cake pan.

43. Pour the pineapple mousse over the cake.

44. Place the top half over the mousse and gently press down.

45. Chill in the fridge overnight.

46. Slice and serve.

    
    

100% worth the time and effort...

Kelly Lynn

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Recipe Video: