Once you have your  and  ready, line a  pan or springform pan with plastic wrap or parchment paper for easy removal. Place a layer of cake at the bottom of the pan, then spread a layer of softened  on top. You can alternate layers of  and ice cream to create a multi-layered 

After layering the cake and ice cream, cover the pan with plastic wrap and place it in the freezer to firm up for several hours or overnight.

Before serving, remove the cake from the freezer and let it sit at room temperature for a few minutes to soften slightly. Then, carefully unmold the cake from the pan and transfer it to a serving platter.

You can decorate the ice cream cake with whipped cream, chocolate sauce, sprinkles, or chopped nuts for added flavor and texture. Slice and serve the ice cream cake cold for a refreshing and indulgent dessert that’s perfect for any occasion.



  • 2 packets of sliced ​​Pulman chocolate cake
  • 3/4 cup (tea) concentrated passion fruit juice (If you want it sweet, add sugar)
  • 2 liters of cream ice cream
  • Chocolate ice cream topping to decorate (optional)
  • chocolate chips



Line the bottom of a medium refractory with half the slices
of cake and drizzle with half the juice. Spread a layer of ice cream,
make another layer with the rest of the cake watered with the rest of the juice and finish with the ice cream.
Place in the freezer for 1 hour or until firm. Decorate with the frosting and chocolate zest and serve.

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