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!

Notes

*This recipe will make more cake than you need, you can freeze the extra cake for another batch of chantilly cake at a later date, or keep it as a little snacking cake at room temperature for up to 3 days.

**I used a frozen medley of strawberries, raspberries and blueberries but feel free to use any mixture of your favorite berries, or just one type of berry!

Nutrition