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I know ice cream cakes from my childhood and they are still one of my favorite treats. I think it's particularly great that I can prepare my own ice cream: I like to think up new combinations and always know exactly what I'm eating: natural and simple. The crunchy bottom is the delicious basis for the velvety ice cream. I love the caramel sauce on it. Not only does it look great, it tastes fantastic too!

  1. Preheat the KitchenAid oven to 180°C.

  2. Melt the butter. Using the KitchenAid Food Processor, finely grind the biscuits for the base, mix with the butter, then press firmly onto the base and sides (to a depth of 2cm) of a 23cm diameter ceramic baking dish.

  3. Bake the base on the middle shelf for 9 minutes; let cool in the mold on a wire rack.

Caramel sauce:
  1. Use a deep pot; this must be clean down to the pores, without any residue. Add the sugar and melt over medium-high heat. Don't move, just watch. As soon as the sugar begins to melt, gently swirl the pan a little so that the sugar dissolves evenly.

  2. When the sugar is completely dissolved and a light brown color (don't let it burn!), turn the heat down and stir in the butter. Once the butter has melted, remove the saucepan from the heat, wait a few seconds and slowly pour in the cream, whisking constantly. As soon as the cream comes into contact with the butter and sugar, the entire mixture begins to foam; therefore a deep pot is needed.

  3. The caramel sauce is ready. That's it!

  4. Allow to cool slightly, then pour into another container and continue to cool before chilling the sauce.

ice cream:
  1. Place ice cream maker in freezer according to KitchenAid instructions to prepare. Put the milk and cream in a saucepan and heat (do not boil). set aside. In a large mixing bowl, beat the egg yolks with the sugar and a pinch of salt for several minutes until thick and light yellow. Slowly stir in the warm milk and cream to temper the eggs. Pour the mixture back into the saucepan, add the mango puree and heat gently, stirring, until the cream thickens slightly, about 10 minutes. The mixture must not boil!

  2. Pour the mixture into a medium mixing bowl set in a larger bowl filled with ice cubes, allowing the mixture to cool quickly. Stir occasionally until cool.

  3. When the cream has cooled well, place it in the ice cream maker and process until quite thick, at least 20 minutes. Spread the ice cream on the cooled cake base. Place in the freezer for one to two hours to rest. After 1 hour, drizzle the caramel sauce in a grid pattern.

  4. To Serve: Cut a piece of ice cream cake and garnish with caramel sauce if desired; then enjoy!


For an ice cream cake with a diameter of 23 cm


ice cream:
  • 200ml milk

  • 250 ml cream

  • 75 g Muscovado sugar (whole raw sugar)

  • A pinch of sea salt

  • 4 egg yolks (freeze egg whites; it can be used later in another recipe)

  • 1 tsp vanilla extract

  • A ripe mango, peeled and mashed


  • 70g butter, melted

  • 50 g Amarettini, finely ground

  • 50 g ladyfingers

  • 85 g Cantuccini, finely ground

Caramel sauce:
  • For about 300 ml sauce. The sauce will keep in the fridge for several weeks.

  • 200 grams of sugar

  • 90 grams of butter

  • 125 ml cream

  • a pinch of sea salt

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