Updated: May 23
This recipe is taken from a cookbook written by a dear friend of mine, Kelly Lynn @kellyssweetsblog. After being connected to her on Instagram for quite some time, I have taken quite a liking to her baked goodies. I mean, I wish I am her neighbor. 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, S'mores Amazingness Ice Cream Cake Bars and so much more! 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. I did not include the full recipe as I don't find it to be fair for Kelly, but I have included the pineapple mousse recipe down below. Go check out her cookbook and indulge in ice cream cakes. Get Kelly Lyn's The Ultimate Ice Cream Cake Book here.
By Kelly Lynn
(Make One 8 Inch Round Cake)
Sugar, I am using coconut sugar
Canned Pineapple Rings
Sugar, I am using demerara and muscovado sugar
Apple Butter, I am using olive oil
Pure Vanilla Paste / Extract
Nutmeg Freshly Grated
Unbleached All Purpose Flour
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
Hand / Stand Mixer
8 Inch Round Cake Pan
Cast Iron Skillet / Pan
Prepare the glaze.
Grease cake pan with butter.
Line with parchment paper and grease with butter as well. Set aside until ready to use.
In a skillet over medium heat, add butter, sugar and cinnamon.
Stir to combine well and until the butter has melted.
*Just as it seems that the melted butter is separating from the sugar, squeeze some fresh lemon juice over the top. It will fizz and combine.*
Transfer the sauce into the prepared cake pan.
Place the pineapple rings onto to sauce. I'm able to fill the cake pan with 5 pineapple rings.
Prepare the cake.
Preheat oven to 165 degrees celsius or 325 fahrenheit.
In a large mixing bowl, cream butter with a hand or stand mixer until light and fluffy.
Add in sugar and continue creaming until well combined.
Follow by the eggs.
Scrape down the sides of the bowl.
Add in apple butter or olive oil, vanilla, cinnamon and nutmeg.
Mix until well combined.
In a separate bowl, combine flour, baking powder and salt.
Fold in 1/3 of the flour mixture.
Fold in 1/3 of the milk.
Repeat the process, alternating between the flour mixture and milk, until everything is fully incorporated.
The sugar mixture should have hardened.
Transfer the cake batter onto the sugar mixture and pineapples.
Smooth the top with an offset spatula.
Wack into the oven and bake for 45 to 50 mins or until the top is browned and pass the skewer test.
Remove from the oven and set aside to cool down slightly for about 10 mins.
Place a large plate over the cake pan.
Swiftly flip the cake and unmold to reveal beautifully caramelized pineapples.
Set aside to cool down completely.
While the cake is cooling down, prepare the mousse.
I do not have an ice cream maker, so I decided to make a pineapple mousse instead.
Bloom gelatin powder with 1 TBSP of water in a small bowl.
Stir to dissolve the gelatin and set aside.
In a blender, add milk, pineapple, cinnamon and nutmeg.
Blitz until smooth.
Transfer into a sauce pot.
Turn the heat up to medium low.
Stir to combine well.
Meanwhile, in a small bowl, add egg yolks and sugar.
Whisk to combine well and until the sugar has dissolved.
Once you see bubbles start to form along the edge of the sauce pot, remove from heat.
Add a few TBSP of the milk mixture and gradually add into the yolk mixture while still whisking, 1 TBSP at a time.
Once the yolks have been tempered, gradually add the yolk mixture into the milk mixture while still whisking.
Return back to the heat of medium low.
Once you see bubbles start to form along the edge of the sauce pot, remove them from heat.
Add some of the milk mixture into the bloomed gelatin to dissolve.
Return the dissolved gelatin mixture back into the milk mixture.
Stir to combine well.
Pass the mixture thru a fine sieve over a bowl.
Set aside in the fridge to cool down completely.
Once the mixture is cooled, in a chilled large bowl, add in heavy whipping cream.
Using a hand or stand mixer, whisk until soft peaks.
Fold the cream into the milk mixture in batches until fully incorporated.
Once the cake has cooled, slice the cake into halves.
No need to rush, so take your time.
Place the bottom half back into the cake pan.
Transfer the mousse onto the cake.
Place the top half of the cake over the mousse.
Pad down the cake gently to pack the mousse tightly.
Chill in the fridge overnight.
The next day, slice and serve.