Recipes for desserts
with ice cream
Ice cream built into a dessert: sandwiches, chocolate-coated bars, coulant and layered cakes. The formula comes from whichever ice cream you put inside.
Frequently asked questions
Can they be made ahead?
Yes, and that is the convenient part: almost all of them are assembled, frozen and brought out at the moment. The exception is the coulant, baked just before serving.
Why do you have to freeze between layers?
Because if you build straight through, the weight of the upper layer sinks the one below and the bands are lost. Each layer has to be firm before it takes the next.
Why is the sponge soaked?
Because a dry sponge, frozen, turns into a stone. The syrup gives it just the moisture it needs to stay tender at freezer temperature, which is where it will live.
Which ice cream do I use to assemble them?
Whichever each recipe calls for, and they are all on the site. In desserts, ice cream is one more ingredient: it changes the flavour, but also the texture of the whole.
How long before serving do they need to come out of the freezer?
A few minutes, and fewer than you think. What needs tempering is not the ice cream but what goes with it: the biscuit, the sponge or the coating, which at −18 °C are much harder than the frozen part.
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