Citrus Ice Cream Cake with Berries and Yogurt

Name: Citrus Ice Cream Cake with Berries and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams in total Your choice of berries (such as raspberries, blueberries, blackberries. You can use either just one type or a blend); 200 grams after straining Strained yogurt (strain the yogurt overnight); 200 ml Heavy cream (whipped with 1 tablespoon of sugar); 60 ml Milk (low fat); 60 grams Sugar; 3 tbsp Strawberry or raspberry jam or sauce (I used homemade strawberry sauce); 1 few drops Vanilla essence; 1 1/2 tbsp Lemon juice; 60 grams Chopped orange or lemon peel; 1 for the base of the cake Your choice of cake, such as sponge fingers, sliced sponge cake, or pound cake

Servings: persons

130 grams in total Your choice of berries (such as raspberries, blueberries, blackberries. You can use either just one type or a blend)
200 grams after straining Strained yogurt (strain the yogurt overnight)
200 ml Heavy cream (whipped with 1 tablespoon of sugar)
60 ml Milk (low fat)
60 grams Sugar
3 tbsp Strawberry or raspberry jam or sauce (I used homemade strawberry sauce)
1 few drops Vanilla essence
1 1/2 tbsp Lemon juice
60 grams Chopped orange or lemon peel
1 for the base of the cake Your choice of cake, such as sponge fingers, sliced sponge cake, or pound cake

1
Lightly grease the loaf pan with vegetable oil (not listed in the ingredients), and snugly line with plastic wrap.
2
Use a large enough sheet of plastic wrap to allowing for ample margin.
3
Put the strained yogurt, jam, and sugar in a bowl, and mix with a whisk.
4
Add the milk, and mix.
5
Whip the heavy cream until stiff peaks form, then add to the bowl.
6
Mix with a whisk.
7
Add the lemon juice, citrus peel, and vanilla essence.
8
While setting aside a few berries for decoration, add the rest to the bowl, and fold lightly with a rubber spatula.
9
Sprinkle the berries for decoration on the bottom of the loaf pan, then pour the mixture over them.
10
Drop the pan several times on a hard surface to release any trapped air.
11
Line the sponge fingers on top, and press gently.
12
Cover the cake entirely with the plastic wrap lined in the pan.
13
Chill in the freezer overnight to harden.
14
Set the pan over a hot water bath for a few seconds.
15
Take out the cake wrapped in the plastic wrap from the pan.
16
Remove the plastic wrap.
17
Warm up a knife, and slice the cake by holding the knife with both hands and press firmly to cut through.
18
Do not serve the cake straight out of the freezer, since it will be too hard to cut.
19
Leave the cake at room temperature for 2-3 minutes, then serve when the surface of the cake is slightly soft and you can easily poke a fork through it.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 130 grams in total Your choice of berries (such as raspberries, blueberries, blackberries. You can use either just one type or a blend), 200 grams after straining Strained yogurt (strain the yogurt overnight), 200 ml Heavy cream (whipped with 1 tablespoon of sugar), 60 ml Milk (low fat), and more.

Yes, Citrus Ice Cream Cake with Berries and Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!