- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
This ice cream has been my family’s favorite for a while, Pesach and all year round. Adding the cake just added so much goodness and took this dessert from basic to wow.
6 eggs
1 and 1/2 cups sugar
1/2 cup Gefen Cocoa
1 cup Gefen Potato Starch
1/2 cup oil, such as Gefen Cottonseed Oil
1 teaspoon vanilla sugar (optional)
10 eggs (separated)
1 and 1/2 cups sugar
1 cup oil, such as Gefen Cottonseed Oil
1 tablespoon vanilla sugar (optional)
2 tablespoons coffee
1 tablespoons Gefen Cocoa
1 cup warm water
Beat the eggs and the sugar for 15 minutes. Add the rest of the ingredients and mix for another minute.
Pour into a lined cookie sheet and bake for 30-35 minutes on 350 degrees Fahrenheit.
Allow to cool.
Beat the egg whites and half the sugar until it forms a stiff peak.
Dilute the coffee and cocoa in the warm water, add the yolks and the rest of the sugar and blend. Slowly add to the snow, and mix just enough to incorporate.
Pour into a lined cookie sheet and freeze.
When your ice cream is fully frozen, Carefully place your ice cream over your cake. Divide the ice cream and cake into three equal sections (in the width).
Place the first section over the second section, and do the same with the third, placing it on top of the first layer, to create six layers. Freeze and slice before serving.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
How Would You
Rate this recipe?
Please log in to rate
would love to prepare this but like the others am confused by the oil in ice cream?
please confirm ASAP. tnx
is the oil a mistake. please confirm. It looks yummy, but as the previous questioner asks, is there oil in the ice cream recipe??
Hi,
Just wondering when to add the oil the ice cream ingredients? (I’ve never seen an ice cream with oil in the ingredients 🙂