Pumpkin Caramel Ice Cream Cake

MAKES  ONE 9 IN [23 CM] LOAF CAKE

This cake is a showstopper, and a perfect ice cream treat to serve around the holidays. There is much room for interpretation, however, and any of the No-Churn Ice Cream flavors (below) can be swapped in for everyday afternoon ice cream cake snacking. (I particularly like replacing the pumpkin with the coffee-flavored ice cream.)

CRUST

1½ cups [150 g] store-bought cinnamon graham cracker crumbs

4 tablespoons [56 g] unsalted butter, melted

ICE CREAM CAKE

1 recipe No-Churn Ice Cream (see below), salted caramel variation

1 recipe No-Churn Ice Cream (see below), pumpkin variation

ASSEMBLY

1 recipe Meringue (see below) 

100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies and More Sarah Kieffer

DIRECTIONS

1. Grease a 9 by 4 in [23 by 10 cm] Pullman pan and line with a parchment sling. 

2. FOR THE CRUST In the bowl of a food processor fitted with a blade, pulse the graham crackers until broken down into crumbs. Pour into a medium bowl, then add the melted butter and stir until all the crumbs are coated. Pour into a large skillet and heat over medium heat, stirring frequently, until the crumbs are lightly toasted and fragrant (see note).

3. Pour half of the crumbs into the prepared pan. Use a measuring cup or spoon to press the crumbs evenly into the bottom of the pan. Let cool to room temperature. 

4. FOR THE ICE CREAM CAKE Make the salted caramel ice cream as directed below, and pour a little over half of it into the pan; you want the ice cream to come halfway up the pan. Sprinkle the top with the remaining crumbs, then freeze until firm, about 2 hours. Make the pumpkin ice cream as directed below, and pour enough into the pan until it is almost to the top. Place the ice cream cake in the freezer and freeze for at least 8 hours or overnight. The remaining ice cream can be poured into separate containers and frozen.

5. TO ASSEMBLE Use the parchment sling to gently remove the cake from the loaf pan. Working quickly, remove the parchment paper and set the cake on a serving platter. Use a spatula to spread the meringue evenly over the top of the ice cream cake and, if desired, use a spoon to create swirls. Hold a kitchen torch 1 to 2 in [2.5 to 5 cm] away from the cake and touch the flame down in between the swirls; they will toast and brown (if the swirls catch on fire, blow them out). Slice and serve immediately. The cake can be stored in the freezer, covered, for up to 3 days. 

NOTE: In order to keep these recipes no-bake, I use the stovetop to toast the cookie-crumb crust in several recipes. If you would prefer to use the oven for this step, you can! Press the cookie crust into the prepared pan and bake at 325°F [170°C] until golden and fragrant.

No-Churn Ice Cream

I had a whole chapter of no-churn ice cream in my first book, The Vanilla Bean Baking Book, and I find it a welcome alternative to churning homemade ice cream, as it takes less time and doesn’t need an expensive machine. 

MAKES ABOUT 4 CUPS [960 G]

• One 14 oz [396 g] can sweetened condensed milk

• 1 tablespoon pure vanilla extract

• 1 vanilla bean, seeds scraped (optional)

• ¼ teaspoon salt

• 2 oz [57 g] cream cheese, at room temperature

• 2 cups [480 g] heavy cream

1. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, vanilla bean seeds (if using), and salt until completely combined.

2. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

3. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 by 4 in [23 by 10 cm] Pullman loaf pan (see note, page 284) and freeze until firm, 6 hours, or up to 1 week. 

NOTE If you don’t have a Pullman pan, a regular 9 in [23 cm] loaf pan covered with plastic wrap will work too. 

VARIATIONS

•Salted Caramel No-Churn Ice Cream: Make the no-churn ice cream as directed. Pour half of the ice cream mixture into the Pullman pan, then dollop ½ cup [180 g] of Caramel, salted caramel variation (page 276), over the ice cream. Use the tip of a butter knife to swirl the mixture into the ice cream. Pour the remaining ice cream on top, then dollop with another ½ cup [180 g] of salted caramel. Swirl again with the butter knife. Freeze as directed.

•Pumpkin No-Churn Ice Cream: Add ¾ cup [168 g] of unsweetened pumpkin purée, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of freshly grated nutmeg, and a pinch of cloves to the sweetened condensed milk mixture.

MERINGUE

MAKES 2 CUPS [240 G]

I grew up not liking meringue. My grandma topped her pretty pies with it constantly, but I found it sweet and bland and I avoided it at all costs. When I started making it myself, I became obsessed with the transformation of sugar and egg whites. Maybe it’s the Minnesotan in me, but I find the snowy piles in my mixing bowl beautiful. A bit of salt and a hefty splash of vanilla helps keep this from tasting flat and overly sugary. This recipe can be doubled. 

• A few drops of lemon juice

• 1 cup [200 g] granulated sugar

• ½ cup [113 g] egg whites (from 3 or 4 large eggs), at room temperature

• Pinch of salt

• 1/8 teaspoon cream of tartar

• 2 teaspoons pure vanilla extract

DIRECTIONS 

1. In a medium saucepan over medium heat, bring 1 in [2.5 cm] of water to a gentle boil.

2. Pour the lemon juice into the bowl of a stand mixer and use a paper towel to wipe the juice around the inside of the bowl (this helps remove any trace of grease, which can hinder the whites from whipping properly). Add the granulated sugar, egg whites, salt, and cream of tartar to the mixing bowl and stir gently with a rubber spatula until completely combined.

3. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with the spatula until the sugar is completely dissolved and the mixture registers 160°F [70°C] on an instant-read thermometer, scraping down the sides of the bowl with the spatula (to ensure no sugar crystals are lurking, which can cook the egg whites), 4 to 5 minutes.

4. Place the bowl in the stand mixer fitted with a whisk and whisk the egg whites on low speed for 1 minute, until foamy. Slowly increase the speed to medium-high and beat for 8 to 10 minutes until stiff, glossy peaks form. The bowl should feel cool to the touch at this point. Add the vanilla and mix on low speed until combined.

5. Use the meringue immediately. You can use the meringue unbaked to decorate at this point, or continue on with the recipe to make baked meringues.

Excerpted from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies and More by Sarah Kieffer © 2024. Published by Chronicle Books. Photographs © Sarah Kieffer

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