Tarta Helada [Video+Recipe] Easy Ice Cream Cake

Check out how to make an easy ice cream cake that looks very elegant but requires no cooking. Your guests are going to love this tarta helada.

Course Dessert

Cuisine Fusion

Keyword cake with ice cream, ice cream cake recipe, tarta helada, tarta helada recipe

Prep Time 1

Total Time 1

Servings - 8 servings

Calories 563kcal

Author Clara Gonzalez

1 supermarket cake cut into 3 layers the size of the pan (see important tips above the recipe)
1 pint strawberry ice cream [0.5 liters] (see notes)
1 pint vanilla ice cream [0.5 liters]
1 cup whipping cream
½ cup powdered white sugar
¾ vanilla extract
1 tablespoon cream cheese
Fruit for garnish (see notes)

Take the ice cream out of the freezer about 5 to 10 minutes beforehand to let it soften slightly so you can spread it. The time will depend on the room temperature and the brand of ice cream you’re using.
Line the bottom of the pan with parchment paper. Place one of the cake layers in the pan, then cover it with the strawberry ice cream, spreading it into an even layer.
Place another layer of cake on top and press down lightly to even it out. Cover the cake with the vanilla ice cream and spread it into an even layer. Cover with the remaining layer of cake and press down lightly to even it out.

Chill the mixer bowl and wire whisk for at least half an hour beforehand (or 20 minutes in the freezer).
Whip the whipping cream and powdered sugar on medium-high speed until soft peaks form (about 3 minutes).
Add the cream cheese (see notes) and whip until combined and stiff peaks form, but be careful not to overbeat, or the cream will turn into butter.
You can store the whipped cream for up to three hours, covered with plastic wrap.

10 minutes before serving, remove from the freezer and top with the whipped cream; you can use a piping tip to make rosettes.
Garnish with fruit and serve immediately.