I think there’s some kind of unwritten rule somewhere that ice cream treats are not to be consumed in the fall and winter. I’m pretty sure it’s in the same category as wearing white pants after Labour Day.
Why not eat ice cream all winter long? I’m sure I came up with the perfect cold weather flavour. This sky-high Salted Caramel Pumpkin Ice Cream Cake screams fall. You know what happens when I scream and you scream…. well, you get the idea.
This is 7 layers of caramel and pumpkin spice goodness. I’ve already introduced you to my most loved Brown Butter Pumpkin Cake which is featured again here. Layered along with some premium store-bought Caramel Praline Ice Cream and topped off with Brown Sugar Whipped Cream and the most amazing Salted Caramel Sauce. I made a small 6 inch cake, which many of you know is my favourite size. It served 10 of us with 3 generous slices left over.
Aside from baking the cake, this really is fairly simple and quick to throw together. It’s the freezing in between that takes the most amount of time. I had some pumpkin layers already baked ahead so this was literally minutes to assemble. I left it overnight and then iced with the whipped cream the next day.
It really couldn’t be any prettier. I think it deserves its spot on any Thanksgiving table or fall and winter celebration for that matter. We need not be fair weather ice cream eaters right?
Chime in: Are you a seasonal ice cream eater? Can you think of an ultimate winter or fall ice cream cake flavour combination?
Happy fall everyone,
Brown Butter Pumpkin Layer Cake
*adapted from finecooking.com
* grease and flour two 6 x 3 inch cake pans, set oven temp to 350 degrees
- 3/4 cup unsalted butter
- 2 cups unbleached all-purpose flour
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. kosher salt
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 1/2 cups pumpkin puree
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 1/3 cup buttermilk. room temperature
1. Melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally (butter will begin to foam a bit) until the butter turns a nutty golden-brown, about 4 minutes. Let cool while preparing other ingredients.
2. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt,nutmeg and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. Stir in the flour mixture just until combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
3. Bake the cakes until a tester inserted in the center comes out clean, about 35 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.
Brown Sugar Whipped Cream
- 2 cups cold heavy whipping cream
- 1/2 cup brown sugar
- 1 tsp cinnamon
1. In a medium bowl whip the cream until soft peaks form. Add in brown sugar and cinnamon and mix well. Refrigerate until ready to use.
Easy Salted Caramel
*Cooking Channel TV
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tbsp unsalted butter
- 1 tsp sea salt
1. In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves. Increase the heat to medium- high and bring to a boil, without stirring. Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to. Boil until the syrup is a deep amber color, about 7 minutes.
2 Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce. Allow the caramel to cool. The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
1 litre of premium Caramel Praline Ice Cream- allow it to soften slightly
1. After cakes have cooled layer each cake into two layers (you should have four layers total).
2. Place a cake layer on the bottom of a 6 inch springform pan. Cover with a layer (approx 1 1/2 cups) of ice cream, using a piece of saran on top to evenly distribute the layer with your hands. Add another cake layer and ice cream layer. I did this with two springform pans. Three layers in one and four layers in the other. Freeze both pans for at least six hours. Remove from both springform pans and place all the layers together to complete the seven layers on a cake board or plate. Rewrap the whole cake with saran and freeze overnight.
3. Remove the cake from the freezer and use the Brown Sugar Whipped Cream to ice the entire cake. Cover the top with the Salted Caramel. Return the whole cake to the freezer until needed. The cake should sit at room temperature for a few minutes before serving (to soften the cake slightly but not long enough to melt the ice cream).