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–+ servings

Lemon Raspberry Cream Puff Ice Cream Cake

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Choux pastry, vanilla ice cream, lemon curd, raspberry jam & whipped cream all wrapped up into one delicious ice cream cake.
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Prep Time1 hour 15 minutes
Cook Time28 minutes
Chilling Time 4 hours
Total Time5 hours 43 minutes
Servings8 slices
Calories608 kcal

Ingredients 

Choux Pastry

  • 60 g whole milk (2 oz.)
  • 100 g water (3 ⅓ oz.)
  • 85 g unsalted butter sliced (6 tbsp.)
  • 1 tbsp. granulated sugar
  • ¼ tsp. salt
  • 90 g all purpose flour (¾ c.)
  • 150 g egg room temperature (~3 large eggs)
  • 14 g unsalted butter (1 tbsp.)

Lemon Curd

  • 35 g unsalted butter room temperature (2 ½ tbsp.)
  • 1 egg
  • 50 g granulated sugar (¼ c.)
  • zest of 1 large lemon
  • 50 g freshly squeezed lemon juice (1 ⅔ oz.)
  • ⅛ tsp. salt

Raspberry Jam

  • 170 g raspberries fresh or frozen (1 ¼ c. + 2 tbsp.)
  • 50 g granulated sugar (¼ c.)
  • zest of 1 large lemon
  • 30 g lemon juice divided (2 tbsp.)
  • 2 tsp. cornstarch

Filling & Whipped Cream

  • 1 qt vanilla ice cream (32 oz.)
  • 170 g heavy whipping cream (5 ⅔ oz.)
  • 2 tbsp. granulated sugar
  • ⅛ tsp. salt
  • 1 ½ tsp. vanilla extract

Instructions 

Choux Pastry

  • Preheat the oven to 425℉ / 220℃. Line the bottom and sides of two 7” springform pans with parchment paper. Set aside.
  • Add the milk, water, butter, sugar, and salt to a medium-sized saucepan. Set the mixture over medium heat, stirring occasionally until the mixture starts to boil.
  • Once boiling, vigorously mix in the flour until the mixture thickens and clumps up into one cohesive dough. Continue to cook the mixture, continuously mixing, for one more minute.
  • Remove the dough from the heat and transfer it into a medium sized mixing bowl. Set the dough aside to cool down for 5-10 minutes, until the dough temperature is around 120℉ / 50℃ (or just not too hot to touch.)
  • While the dough is cooling down, whisk your eggs together in a small bowl.
  • Once the dough has slightly cooled, slowly beat the whisked eggs into the dough. Have a stand mixer or hand mixer running, and slowly stream in 1/4 of the egg mixture. Beat for ~30 seconds, then beat in another 1/4 of the mixture. Continue until you’ve used up all of the egg, then beat the dough for another minute.
  • Split the dough between the two lined springform pans. Spread the dough into an even layer. Use the back of a spoon or an offset spatula to form little swoops to make the top of the dough uneven.
  • Melt 1 tbsp. of butter and brush it over the pastry.
  • Bake for 8 minutes, then, without opening the oven door, reduce the heat to 375℉ / 190℃. Bake for another 18-20 minutes, until the top of the pastry is golden brown. Turn off the oven and crack the oven door. Leave the pastry in the oven for 10 minutes, then remove it and let it cool to room temperature.
  • While the pastry is baking, start on the lemon curd and raspberry jam.

Lemon Curd

  • Cube the butter, then place it into a small mixing bowl. Place a fine mesh sieve over the butter and set it aside.
  • Add the egg, sugar, lemon zest, lemon juice, and salt to a medium sized saucpan. Whisk the mixture vigorously until it's smooth.
  • Place the mixture over medium heat, stirring constantly until it thickens (~3-5 min.)
  • Remove the mixture from the heat and pour it through the fine mesh sieve over the butter. Mix together the curd and butter until the butter has completely melted, then set the curd in the fridge.

Raspberry Jam

  • Add the raspberries, sugar, lemon zest, and 15g (1 tbsp.) of lemon juice to a small saucepan set over medium heat. Stir the mixture frequently, mashing down the raspberries as they soften.
  • Stir occasionally until the mixture comes to a simmer.
  • In a small bowl, mix together the cornstarch and remaining lemon juice. Once the raspberry mixture is simmering, mix the cornstarch slurry in to it, stirring until the jam thickens.
  • Once thickened, remove the jam from the heat and transfer it to a heat-safe container to chill in the fridge until you're ready to assemble the cake.

Filling / Assembly

  • Allow the pastries to come to room temperature before starting assembly. Once you’re ready to assemble the cake, take out the ice cream to let it soften for 10-15 minutes at room temp.
  • Take both pastries out of their springform pans, and line one of the springform pans with plastic wrap.
  • Choose the pastry that has the least amount of peaks on top to be the bottom pastry. Put it right side up into the springform pan and press down on it to flatten it.
  • Top the pastry with ⅓ of the ice cream, then gently spread the ice cream around into a smooth layer. Top it with ⅓ of the lemon curd and raspberry jam.
  • Add on ½ of the remaining ice cream, lemon curd, and raspberry jam, then top it all off with the remaining ice cream.
  • Place the other pastry on top of the ice cream, then cover the whole thing with plastic wrap. Place the cake in the freezer to firm up for at least 4 hours, and place the remaining lemon curd and raspberry jam in the fridge.

Whipped Cream

  • Hold off on this part until you're ready to serve the cake.
  • Add the heavy whipping cream, sugar, salt, and vanilla to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until soft peaks form.
  • Remove the cake from the springform pan, top it with the whipped cream, raspberry jam and lemon curd - then slice, serve, and enjoy!

Notes

Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer

Nutrition

Serving: 1sliceCalories: 608kcalCarbohydrates: 60gProtein: 10gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 203mgSodium: 260mgPotassium: 363mgFiber: 3gSugar: 46gVitamin A: 1381IUVitamin C: 11mgCalcium: 202mgIron: 1mg