Monogram Frozen Layer Cake

frozen layered cake

Photography by Hudi Greenberger

Light and refreshing, the perfect summer dessert.

It always amazes me how, with  a little creativity, the ordinary can be transformed into extraordinary.

In an article I wrote for Family First Magazine in the Fall of 2015, I featured this recipe as a log cake. It's a popular recipe that I have seen served at many parties since. I recently attended a Sheva Brachot, hosted by a close friend of mine. Each course was a masterpiece. When I complimented her she said, "wait till you see what I made for dessert, even you will be impressed!!"

 Impressed I was! She had used a Cuisipro Ice Cream Scoop and Stack  to cut out individual portions of the ice cream log and placed them on plates garnished with dessert sauce. But the best is yet to come. She had personalized each portion with the initial of the new couple's last name by cutting it out of fruit strips. The results were so outstanding that I couldn't resist sharing them with you. Enjoy!

I used these Fruit Strips for the initials.

 You will need:

1  ½-gallon vanilla ice cream

2 pints raspberry or strawberry sorbet

2 pints mango sorbet

32 oz pareve whipping cream

¼ cup confectioners’ sugar

1 cake recipe (recipe below)


Cake Batter

  • 6 eggs
  • 2¼ cups sugar
  • 2 tsp vanilla
  • ¾ cup oil
  • 1 Tbsp lemon juice
  • 2 ½ cups flour
  • 2 tsp baking powder
  • 2/3 cups water



Preheat oven to 350°.

Line 2 baking sheets with parchment paper and spray with cooking spray.

To make the cake layers, beat eggs and sugar for 15 minutes. Add vanilla, oil, and lemon juice and mix well. Combine flour and baking powder and add to mixer alternately with water while mixing. Mix until batter is smooth.

Pour half of the batter into each baking sheet and bake for 10–15 minutes.

Remove from oven and allow to cool.

When cake is cooled, start layering:

Melt ice cream until spreadable.

Spread a thick layer of ice cream on top of one cake. Freeze until firm.

Remove from freezer and spread the raspberry or strawberry sorbet on top of ice cream. Freeze until firm.

Remove from freezer, spread mango sorbet on top and freeze until firm.

Add second cake on top.

Beat whipped topping. Add in confectioners’ sugar.

Trim the ends of the cake and cut into 4 equal-size logs (width wise). Cover top and sides with whipped cream and freeze each log separately. Cut into slices and serve.

To make individual portions, use the Cuisipro Ice Cream Scoop and Stack  before adding the whipped cream. Then use a small star tip to pipe the top. Cut out the initials from the Fruit Strips using kitchen shears. Each initial should be 2-3 inches high. Prop it up on the cake with a toothpick.

This Article by Esther O. originally appeared in Mishpacha Magazine

*Disclaimer: This post contains affiliate links, which help to support For more information, see my disclosure policy.

Leave a comment

Please note, comments must be approved before they are published



Sold Out