Caramel Crisp Blueberry Icecream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: Makes 2 8" pans
Ingredients
Orange Sponge Cake:
  • ½ cup or 1 stick unsalted butter
  • ½ cup caster sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • Juice of 1 orange
  • ⅓ tsp salt
  • 1 tbsp baking powder
  • 1 cup all purpose flour
CARAMEL CRUNCH
  • 1 cup of soft werther's caramel
  • 2 tbsp cream
  • ½ cup chopped walnut, toasted
  • ½ cup rice crispies/puffed rice cereal
Raspberry and dragon fruit no-churn icecream
  • 2 cups heavy whipping cream
  • 1 can(14 oz) condensed milk
  • ⅓ tsp vanilla paste or vanilla extract
  • 3 tbsp blueberry puree
  • 2 tbsp dragon fruit, to swirl
Instructions
The CAKE:
  1. Take two 8 inch spring forms and line it with a parchment paper and brush the sides with unsalted butter.
  2. Preheat the oven to 350 degrees.
  3. In a mixing bowl add the unsalted butter and whip it until it is airy and whipped, for about 3 minutes. Add the caster sugar and mix well. Add the eggs one at a time and blend well. Put in the vanilla extract, orange zest, orange juice and salt. Mix well. Add the flour and baking powder and mix well.
  4. Divide the cake batter equally in both the spring pans and bake at 350 degrees for 15 minutes or until it is firm and fully baked.
  5. Take it out and let cool. Then, take it out of the pan and slice the top so the cake is even. Then put it back in the spring form pan.
CARAMEL Crisp:
  1. To make the caramel crisp, place the candies in a bowl. Put it in a double boiler and let it all melt, about 3-5 minutes. Add the whipping cream, mix well. Add the toasted walnuts and rice crispies and mix well.
  2. Divide it equally and pour on top of the cake. Press and pack it well. Put it in the refrigerator to cool it.
ICECREAM
  1. Chill the mixing bowl of a kitchenaid. Add 2 cups of whipping cream and whip it for 3 minutes. Add the sugar and whip until stiff peaks form.To that add the raspberry puree and mix it through.
  2. Pour it equally in both the spring pans on top of the caramel crunch. Pour a couple of tablespoons of the dragon fruit puree and use a toothpick to swirl it.
  3. Wrap it with a saran wrap and freeze it for atleast 6 hours or overnight.
  4. Slice and serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/04/05/caramel-crunch-raspberry-icecream-cake/