Cakes Chocolate Entremets Ice Cream

Valentine’s Day Cake | Heart Shaped Ice Cream

This recipe is perfect for valentine’s day! In this recipe I’ll show you how to make vanilla ice cream. Making ice cream, sorbet or frozen yoghurt is actually pretty easy. The advantage of creating your own ice cream, is you always know what’s inside. For example, you can add as much sugar as you like!


  • Chocolate Sponge Cake
  • 106 g  whole egg, room temperature

  • 80 g  sugar

  • 74 g  white flour, sifted

  • 6 g  cocoa powder


  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 3 cm squares.


  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar


  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it in the stiff egg white mixture.
  • Pour the meringue into a piping bag with a round tip.
  • Pipe some heart shaped meringues on a baking tray lined with baking paper. I used some leftover meringues disks so I just used a heart shaped cookie cutter to cut them out.
  • Bake at 100 degrees for an hour.
  • Brush some melted cocoa butter on both sides of the meringues. This protects the meringue from dissolving.


  • Vanilla ice cream
  • 204 g milk

  • x  vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream


  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.


  • Cocoa Butter Layer
  • 90 g  cocoa butter

  • 90 g  white couverture

  • x red food colouring powder


  • Melt both ingredients separately in microwave or over a water bath.
  • Add food colouring and mix well.


  • Mirror Glaze 
  • 25 g water

  • 50 g sugar

  • 50 g corn syrup

  • 32 g condensed milk

  • x vanilla

  • 4 g gelatin

  • 55 g ruby chocolate couverture or white couverture


  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla and gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.


  • Pour your ice cream into a piping bag and fill your heart silicon molds half way through.
  • Place chocolate sponge cake squares inside the molds.
  • Add the meringue and freeze for at least for hours.


  • Rewarm cacao butter coat to 45 degrees and fill in a measuring cup.
  • Rewarm mirror glaze to 32 degrees and fill in a measuring cup.
  • Dip the hearts in cacao butter coating, let it get hard and pour mirror glaze over them.

    I placed the heart on some crumbles and added some gold leaf.

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