No-churn berry chantilly cake ice cream with a vanilla bean cream cheese ice cream base, vanilla cake pieces, and swirls of mixed berry compote.
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no-churn berry chantilly cake ice cream
Hello hello! I’m back with another no-churn ice cream because it is simply way too hot to turn on the oven. This is inspired by the Whole Foods berry chantilly cake because a light almond cake with berries is truly the perfect summer cake.
This ice cream starts off with a super-rich and creamy, slightly tangy vanilla bean cream cheese ice cream that’s no-churn and only requires 5 ingredients. Then, we’re swirling in a super easy and fresh mixed berry compote that you can make with any of your favorite berries (I used strawberries, blueberries, and raspberries), and adding in a ton of super moist and fluffy vanilla almond cake.
The cake and compote make this recipe a little more involved than your standard easy no-churn ice cream, but you can make them today and assemble everything tomorrow to break up the workload. Other than that, this ice cream is super easy to make; the hardest part will just be waiting for it to freeze. So let’s get into it! ☺︎
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
the ice cream cake needs time to set
The ice cream needs to set in the freezer for at least 4 hours, ideally overnight.
ingredients for no-churn berry chantilly cake ice cream:
vanilla cake:
- Cake flour: gives the cake structure; in a pinch you can use all-purpose flour here instead.
- Baking powder: for helping the cake rise.
- Salt: for balancing and bringing out the sweetness of the batter.
- Unsalted butter: for tenderizing the cake and for flavor. You can substitute in salted butter, just be sure to omit the extra salt in the batter.
- Vegetable oil: for tenderizing the cake. If you don’t have vegetable oil on hand, you can use another neutral oil such as canola.
- Granulated sugar: for adding sweetness and for locking in moisture.
- Egg whites for binding the batter together, adding moisture, and for making the cake super light and fluffy.
- Vanilla: extract or bean paste, for flavor.
- Almond extract: for that classic chantilly cake flavor, I recommend adding it in but you can sub it out for more vanilla
- Whole milk: for moisture and for tenderizing the cake.
no-churn vanilla bean cream cheese ice cream:
- Heavy whipping cream: for fat, richness, and creaminess. Heavy whipping cream also helps to incorporate air into the ice cream like churning does, creating a lighter texture.
- Cream cheese: adds an extra layer of creaminess and richness to the base, I recommend full-fat for the best texture.
- Sweetened condensed milk: the base of the ice cream, and for sweetening the ice cream.
- Salt: for flavor. Salt also helps lower the freezing point of ice cream.
- Vanilla: extract or bean paste, for flavor.
mixed berry compote:
- Mixed berries: I used a frozen mixture of strawberries, blueberries, and raspberries but you can use any combination of your favorite berries or just use one type of berry – fresh or frozen will work.
- Granulated sugar: just a bit for a touch of sweetness.
- Corn starch: to thicken up the compote.
- Lemon juice: to brighten up the flavor.
how to make no-churn berry chantilly cake ice cream:
Here’s a few images on what the process of making this no-churn ice cream. You can find the full recipe at the end of this blog post!
- Make the vanilla almond cake.
- Make the berry compote.
- Beat together the cream cheese, vanilla, salt, and sweetened condensed milk, then beat in the heavy whipping cream.
- Layer the ice cream in your container of choice, freeze, then scoop, serve, and enjoy!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Berry Chantilly Cake Ice Cream (No-Churn)
Ingredients
Vanilla Cake*
- 80 g cake flour (⅔ c.)
- ½ tsp. baking powder
- ¼ tsp. salt
- 28 g unsalted butter room temperature (2 tbsp.)
- 26 g vegetable oil (2 tbsp.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 egg white room temperature
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 75 g whole milk room temperature (2 ½ oz.)
Mixed Berry Compote
- 210 g mixed berries** fresh or frozen (1 ½ c.)
- 25 g granulated sugar (2 tbsp.)
- 1 ½ tsp. corn starch
- 1 tbsp. lemon juice
Vanilla Bean Ice Cream
- 56 g cream cheese (¼ c.)
- 1 tsp. vanilla bean paste
- ¼ tsp. salt
- 240 g heavy whipping cream (8 oz.)
- 200 g sweetened condensed milk (7 oz.)
Instructions
Vanilla Cake
- Preheat the oven to 350℉ / 175℃. Butter a 7" cake pan and coat it with sugar. Set aside.
- Add the flour, baking powder, and salt to a small mixing bowl. Whisk together to break up the clumps of flour, then set it aside.
- Add the butter, oil, and sugar to a medium-sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until light and fluffy, 2-3 min.
- Add in the egg white, vanilla extract, and almond extract. Beat for an additional minute.
- Pour ½ of the flour mixture into the batter and gently fold just until no streaks of flour remain. Pour all of the milk into the batter and mix until just combined, then add in the remaining flour mixture and mix just until no streaks of flour remain.
- Pour the batter into your prepared cake pan and bake for 15-18 minutes, until a toothpick inserted into the center of the cake comes out with only a few moist crumbs on it. Set aside to cool to room temperature.
Mixed Berry Compote
- In the meantime, make the mixed berry compote. Add the berries, sugar, starch, and lemon juice into a small saucepan and set it over low heat. Stir occasionally, mashing down the fruits as they soften.
- Bring the compote to a simmer, then remove it from the heat and transfer it to a heat-safe container. Set the compote in the fridge to chill.
No-Churn Mascarpone Ice Cream
- Once the cake and compote have cooled, make the ice cream. Add the cream cheese, vanilla, salt, and sweetened condensed milk to a large mixing bowl. Beat with a hand mixer or with a stand mixer fitted with the whisk attachment, until no lumps remain.
- Add in the heavy whipping cream and beat until the mixture thickens.
- Slice half of the cake into small cubes.
- Get out a 32 oz. container (I used a deli container) and layer in the ice cream, compote, and cake pieces. If you are using a deli container, my layers were: ~3/4 c. ice cream, ~¼ of the compote, ~4-5 cake pieces. Cover the ice cream and set it in the freezer for at least 4 hours to firm up. Scoop, serve, and enjoy!
