It is well known (correct me if I am wrong) that ladybugs are lucky charms, especially those with seven dots. And normally there are lots of them flying around. Did you see any these days? Me neither, but maybe I am looking in the wrong place at the wrong time. Not that I need them but you never know. So, I decided to bake my own edible lucky charm. Only the process of baking isn’t quite right here. You won’t need the oven for this ladybug ice cream cake.

The ladybug ice cream cake from above

One piece of the ladybug ice cream cake

Do you know why? This dome is filled with layers of chocolate chunks infused strawberry ice cream and a crunchy cookie crust. And, as you may see, due to a red fruit glaze and dots made of black fondant it almost looks like a cute little ladybug.

The ladybug ice cream cake which is already cut into pieces. You can see the different layers of ice cream and cookie crust

Okay, this little buddy isn’t able to fly without help and has a few flaws, nonetheless it looks cute and, although I was a bit sceptical concerning the combination of fruit glaze and ice cream, it tastes incredibly good.

Front view of the ladybug ice cream cake

Do you want to be creative, too? Then try this recipe for a ladybug ice cream cake:

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Ladybug Ice Cream Cake
Prep Time 15 minutes
Passive Time 7 hours
Servings
Ingredients
for the base
for the ice cream
for the decoration
Prep Time 15 minutes
Passive Time 7 hours
Servings
Ingredients
for the base
for the ice cream
for the decoration
Instructions
  1. Use a food processor or rolling pin to crush the butter cookies.
  2. Melt the butter and mix it with the crushed cookies and the cocoa powder.
  3. Draw two circles (each with a different size) or use adjustable cake rings (hint: the biggest circle should have the same diameter as your dome-shaped bowl).
  4. Put the same amount of sticky cookie crumbles on both rings and press those crumbles together until firm. Put the cookie crusts into the fridge for at least one hour.
  5. Mix cream cheese and sugar together until it has a creamy texture.
  6. Crumble the meringue and chocolate and add to the mixture.
  7. Defrost the frozen strawberries a little bit, blend them, add them to the mixture as well and whisk until well combined.
  8. Whip the heavy cream (or whipping cream) together with vanilla sugar until it is stiff, and then gently fold it into the mixture.
  9. Coat your bowl with cling film and fill it with layers of the cream mixture and cookie crust (hint: the biggest cookie crust should be the last layer). Turn it upside-down and put it into the freezer for about six hours.
  10. Use black fondant to create a head with antennae and seven (flat) dots.
  11. Heat the fruit juice together with sugar and stir it until the sugar is completely dissolved, add the powdered gelatine (or, in case you have them, gelatine leaves) and bring everything to a boil.
  12. Decorate the ice cream cake with those black dots, pour the fruit glaze over the cake (hint: put it into the fridge for a few minutes, so it can set). Finally drape the head in front of the ice cream cake.
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The ladybug ice cream cake slightly slanted

The cut ladybug ice cream cake. Next to it is a cake server and a piece of the ice cream cake.

P.S.:  ladybugs only bring good luck if they approach you directly!

With this in mind,

Open your mouth, maybe you are lucky and one flies right into it!