Know what’s on your plate
Ice cream cake
Calories & nutrition facts
17% fat
Nutrition facts
Per 100 g% DV- Calories 261 kcal —
- Protein 4.4 g 9%
- Carbohydrate 22 g 8%
- Fat 17 g 22%
- Saturated fat 6.8 g 34%
- Fibre 1.4 g 5%
- Sugars 16 g —
Similar foods
Questions about Ice cream cake
How do you cut ice cream cake neatly?
Leave it out for about 10 minutes to soften slightly. Dip a large knife in hot water, wipe it dry and repeat between slices.
How should you store leftover ice cream cake?
Keep it in the freezer at −18°C or colder, wrapped well to protect it from freezer burn. If you’re saving some while the cake is still frozen, cover the cut surface before putting it back.
Can you refreeze ice cream cake once it has thawed?
The Food Standards Agency advises not to refreeze food once it has defrosted. Keep thawed leftovers in the fridge and use them within 24 hours.
How can you make an ice cream cake at home?
Line a springform tin with baking parchment, add a sponge or biscuit base, then spread softened ice cream over it. Freeze until firm, ideally overnight, before turning it out and decorating.
What goes well with ice cream cake?
Fresh raspberries or strawberries add a sharp contrast to its sweetness; a little berry coulis works well too. It’s often served as the centrepiece at a birthday tea.
How is ice cream cake different from a baked Alaska?
Ice cream cake is served frozen and isn’t baked. A baked Alaska has ice cream on a sponge base, covered in meringue that’s briefly browned in the oven.
Does meringue ice-cream cake have more carbohydrate than ice cream cake?
Yes. Meringue ice-cream cake has 49.6 g of carbohydrate per 100 g, compared with 22 g in ice cream cake.
Source: slv 1705 · per 100 g · carbohydrate per EU label, fibre excluded
