Homemade Marble Cake Ice Cream

Alright, this is your recipe for the coming summer, and you’re more than welcome to start making it right now. Ever since this idea came to me, this ice cream has been a star in our magical Parisian apartment, and Mamush, my beloved, has been absolutely savoring it on the warm days that grace the City of Light.

I’ve shared a few two-ingredient ice cream recipes in the past, with all kinds of different add-ins. The concept is a simple two-ingredient ice cream base that you can use to create so many varieties of homemade ice cream. Think a wonderful ice cream with praline crunch bites, a homemade ice cream sandwich with real petit beurre that you can make with the kids, or a gorgeous ice cream studded with chocolate diamond cookie pieces.

And this time, I decided to fold into the ice cream one of your all-time favorite recipes: the most delicious marble cake in the world! Yes, a homemade ice cream with cubes of incredible marble cake swirled throughout, and gorgeous ribbons of dark chocolate with hazelnuts running through every bite.

The result is absolutely dreamy. On one hand, you get the soft, delicate vanilla flavor of the ice cream, and on the other, little cubes of wonderful cake that add another layer of texture and flavor. And threading through it all are those ribbons of chocolate that melted and then set inside the ice cream, little crunch-bites of pure joy.

If you’re serving this as a dessert, you can place a generous scoop of ice cream on a thin slice of marble cake and drizzle even more melted chocolate on top. True indulgence, for summer and for every other day 🙂

Homemade Marble Cake Ice Cream
Long Pyrex dish 25cm, height 7cm

Ingredients
Ice Cream:
500g heavy whipping cream
400g sweetened condensed milk
Vanilla seeds from 1 pod (optional)

Marble Cake (prepare ahead):
The recipe is here. I use four slices, cut into medium-sized cubes.

Chocolate hazelnut swirl:
150g melted dark chocolate mixed with 30g chopped roasted hazelnuts

Preparation
1. Whip the cream to stiff peaks. Gently add the condensed milk and vanilla, folding lightly until the condensed milk is fully incorporated into the whipped cream.
2. Fold the marble cake cubes (two slices’ worth) into the ice cream base.
3. Pour half the ice cream mixture into the pan, smooth it lightly, then scatter half the remaining cake cubes on top and drizzle half the melted chocolate over them.
4. Cover with the remaining ice cream, decorate with the last of the cake cubes, and drizzle the rest of the melted chocolate on top.
5. Freeze for at least 14 hours.
6. Best enjoyed straight from the pan! For serving, place a generous scoop of ice cream on a thin slice of marble cake and drizzle more melted chocolate on top.

Bon-Appétit
Sharon