Name: Double Ripple Ice Cream Cake
Yield: Makes 16 servings
Ingredients: 8 oz. red or black plums (2–3), pitted, chopped; 3 Tbsp. light brown sugar; ¼ tsp. kosher salt; ¾ cup (96 g) walnuts; ¼ cup (35 g) black and/or white sesame seeds; 1 cup pure maple syrup, preferably grade B; ¼ tsp. kosher salt; ½ cup (1 stick) unsalted butter, plus more for pan; ¾ cup (packed; 150 g) light brown sugar; 2 Tbsp. tahini; 2 tsp. vanilla bean paste or vanilla extract; ¾ tsp. kosher salt; 1 chilled large egg; 1 cup (125 g) all-purpose flour; ¾ tsp. baking powder; 5 pints high-quality vanilla ice cream, divided; A 9" springform pan

Photo of Tara O'Brady's ice cream cake on a plate with a serving utensil.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Sure, you could eat ice cream straight from the pint instead of assembling a few easy components into an epic cake that can feed a crowd. But we guarantee this cake is much more fun. The easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes. Once assembled with store-bought ice cream, they create a dessert that has something for everyone to love.

Recipe notes

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