Hot juicy and crispy jalebis meet rich and creamy cold ice cream in this fusion Jalebi Ice Cream Cake, a recipe just perfect for summers, made by my son Sidd. I am sure kids gonna love it.
Ingredients
- Store bought fruit cake or pound cake
- Store bought jalebi or use my recipe to make it fresh at home
- Vanilla Ice Cream (melted) – I added saffron strands for flavor, optional
- For garnish – crushed pistachios
You will also need a non-stick mini spring foam pan
Instructions
- Clean and dry the spring foam pan with a kitchen towel. Press the fruit cake or pound cake with your hand to create a layer.
- Arrange the jalebi around the rim of the pan to create a beautiful pattern
- Pour the melted vanilla ice cream mixed with saffron strands on top of the layer and freeze them for 3-4 hours or overnight.
- Remove from the freeze 10 minutes prior to serving. Garnish with crushed pistachios.
- Using a butter knife or spatula, gently release the cake from the base. Please work carefully. You can dip the knife or spatula in hot water to make the process easy. Slice them into pretty pieces and warm it for less than 10 second just to soften the ice cream.
Here’s the pictorial step by step process.
By Vijitha & Sidd
She is the food blogger- photographer of Spices and Aroma and Sidd is her son. Currently living in Silicon Valley, California with her family, she is also a recipe developer, cooking instructor and pop-up dinner host.