Cream puff icecream cake - receipe for easy icecream cake
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Cream puff icecream cake

Cream puff icecream cake – Recipe for the easiest and tastiest ice cream cake with brownie, cream buns and raspberry parfait. This custard ice cream layer cake is simply so delicious and really easy to make. The ice cream cake consists of a brownie base, on which cream buns are mashed on top and then the most delicious raspberry parfait is poured on top. Place the cake in the freezer for a minimum of 6 hours, but it is best to leave it until the next day. The cake is decorated with fresh raspberries, melted dark chocolate and lemon balm.

The raspberry parfait is one of the easiest homemade ice creams, as it does not require an ice cream maker and does not need to be stirred while it freezes. It is made from a good, thick and airy “egg schnapps” with egg yolks, vanilla and icing sugar, into which raspberry puree and whipped cream are mixed. That’s it! See my other recipes for ice cream cakes here. You will find, among other things, my orecipe for ice cream cake with lemon blondie and Easter eggs and my recipe for Tortoise ice cream cake. Really enjoy!

Cream puff icecream cake

Recipe for 10-12 persons
Prep 2 hrs
Cook +6 hrs
Total +6 hrs


Raspberry parfait



Turn on the oven at 185 C fan.

Melt the butter and chocolate in a saucepan over low heat. Take the pan off the heat and whisk in the sugar. Whisk the eggs together in a bowl and whisk them into the batter together with the wheat flour and salt.

Pour the batter into a 24 cm springform pan lined with baking paper at the bottom. Bake the cake for approx. 25 minutes Let the cake cool completely.

Raspberry parfait

Boil raspberries, sugar and lemon juice in a saucepan. Let it simmer for approx. 10 minutes Blend the raspberries into a puree. Strain out the seeds so that only the raspberry juice remains. Allow the raspberry juice to cool.

Beat the egg yolks, icing sugar and vanilla sugar until light and airy for approx. 5 minutes Carefully fold the raspberry juice into the eggnog. Whip the cream until frothy and fold it into the raspberry mixture.

Line the inside of the springform pan with plastic wrap. Place the cream balls on the brownie base and mash them lightly. Pour the raspberry parfait on top and place the cake in the freezer for min. 6 hours, but preferably until the next day.

Remove the spring form, plastic wrap and baking paper and place the cake on a plate. Spread raspberries on the cake and drizzle melted dark chocolate over the cake and decorate with lemon balm. Enjoy the cake immediately or put it back in the freezer. Take the cake out of the freezer 15 minutes before serving. Bon appetite!


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