Cake-Infused Ice Cream (Cheat)



I’m back!

It’s been like 3 weeks since I’ve posted a recipe. Sorry. I’ve been on vacation and my laptop decided to break (as always). I was in Sri Lanka for a week doing volunteering with turtle conservation, which was amazing beyond words. Watching the little turtles hatch and setting them free into the ocean were both unforgettable experiences. Seriously, if you haven’t already, volunteer for some sort of animal conservation. It’s absolutely incredible. I’m already thinking about what I’ll do next – shark conservation? Panda? Bear? Elephant? All of the above?

Other than that, I also went to the UK to make some final decisions about which universities I’d apply to, and then went to the Netherlands to reunite with my brother.



In case you were wondering, my laptop still isn’t working, but thankfully, I have my brother’s.

Anyways, on to the recipe! I have so many ice cream recipes to share with you guys. Unfortunately, my brother’s laptop doesn’t have Photoshop and I didn’t edit any photos before I left, soo…we’ll see. But I did have this recipe waiting patiently in my hard drive to be posted, so here it is – cake infused ice cream.


A while ago, I baked a cake. Two actually. It didn’t go so well. They were in the oven for like an hour. The toothpick came out clean and judging from the outside, they looked like they was baked through. They were mud cakes, too, so pressing the middle wasn’t really an option for testing out whether they were done.

After I let them cool, I cut off the top layers (I was making a layered cake), only to find that the insides were still uncooked. Nevertheless, there was a thick ring of the cake on each one that actually cooked through, so I crumbled them up and sat in my kitchen for a bit, thinking what in the world I would do with the cake crumbs. Mind you – there were lots of crumbs.

I settled for cake pops – obviously. It’s the classic thing to make when you have cake crumbs. I made Supernatural Cake Pops, but in addition to that, I figured I’d make ice cream and put cake crumbs into it.



I stuck with the easiest possible ice cream base. It’s 2 ingredients and is no-churn! My favourite ice cream base ever. Then, I just tossed in a couple cups of cake crumbs, threw the whole thing into the freezer, and voila! Cake-infused ice cream.


Cake-Infused Ice Cream


  • 2 cups whipping cream
  • 14oz sweetened condensed milk
  • 2 cup chocolate cake crumbs


  1. In the bowl of a stand mixer, or in a regular mixing bowl using an electric hand mixer, whip the cream on high speed until stiff peaks form
  2. Gently whip/fold in the condensed milk until fully combined
  3. Gently fold in the cake crumbs
  4. Pour into a container and cover with plastic film/aluminum foil. Freeze for at least 6 hours
  5. Allow to thaw for 10 minutes before serving

Pumpkin Dark Chocolate Crumb Cake (Cheat)

Forget the pumpkin pies and cranberry sauces, this pumpkin chocolate crumb cake is incredible and the ultimate Thanksgiving dessert! Who needs tradition when you can go for the alternative – a soft, moist, and spiced pumpkin cake with chocolate crumbs and pockets of half-melted chocolate hidden inside, and topped off with a generous layer of chocolate crumbs and gooey chocolate!



To be honest, I’m quite annoyed at myself. As I was sprinkling the crumble mixture into the first layer of batter, I noticed that some places had more crumble than others, but I figured that I’d be lucky enough to get a crumble-filled slice when I took my photos. Boy, was I wrong. Anyways, I can guarantee that, although not proven in the photos, most of the slices had beautiful layers of heavenly crumble and chocolate wedged into the middle.

DSC_0082. DSC_0083.DSC_0100.


In case you haven’t been able to tell, I’m getting seriously excited about pumpkins and pumpkin purée. For the last two months, my inbox has been flooding with pumpkin recipes. I eagerly opened them all, only to be disappointed that they all required pumpkin purée. ‘What a pain’, I thought, though I willingly trudged off to the grocery store to buy some, only to discover that Chinese supermarkets don’t stock pumpkin purée. Sighhhh. Thankfully, I figured out the easiest way to make pumpkin purée at home.

Use a sharp knife to stab 5-10 holes into a pumpkin (or cut the pumpkin in half) and stick it in an oven at 180 degrees Celsius for an hour or so (depending on the size), until the flesh goes soft. Then stick it all in a food processor, blend, and voila! You’ve got yourself a good portion of pumpkin purée, which you can use for this recipe, or these healthy vegan pumpkin bars, for example.




Pumpkin Dark Chocolate Crumb Cake

Adapted from Hungry Girl Por Vida

Makes 1 8-inch cake


For the crumble

  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark chocolate, roughly chopped
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cubed

For the cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 1/4 cup granulated sugar
  • 1 cup pumpkin purée
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. For the crumble, in a medium bowl, whisk together the sugar, flour, cocoa powder, chopped chocolate, and salt together until fully combined. Work the butter into the mixture using your fingers of a pastry blender, until the mixture resembles coarse sand.
  3. For the batter, in a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt together until fully combined.
  4. In a separate bowl, whisk together the melted butter, sugar, pumpkin purée, eggs, milk, and vanilla extract. Pout this mixture into the dry mixture and fold until just combined, do not over mix.
  5. Spread half of the cake batter into a greased, 8-inch cake tin. Sprinkle about 1/3 of the crumble over the batter. Add the remaining batter, and sprinkle the other 2/3 of the crumble on top.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean


Easy Blueberry Crumble (Cheat)

Everything tastes better with crumble. It’s just a fact.


Take this blueberry crumble – the blueberries themselves shine, with their tart yet sweet flavors with an edge of lemon, but what would a ramekin of cooked blueberries be without a gorgeous, satisfyingly crunchy, oat-y crumble to go with it? Exactly.



This recipe is so easy to throw together. Plus, it can easily be doubled, or halved, depending on what you need.



Easy Blueberry Crumble

Adapted from The Farm

Makes 6-8 servings


For the blueberry filling:

  • 2 1/4 cup (340g) fresh blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (20g) all-purpose flour
  • 1 to 2 tablespoons (15-30ml) lemon juice, depending on how tart the blueberries are
  • Zest of 1 lemon
  • 1/4 teaspoon salt

For the crumble:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (40g) quick-cooking oats
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cubed and softened slightly
  • Vanilla ice cream, for serving (optional, but recommended)


  1. Preheat oven to 190 degrees Celsius, or 375 degrees Fahrenheit
  2. For the blueberry filling, in a medium bowl, toss the blueberries with the sugar, flour, lemon juice, lemon zest, and salt until well combined. Transfer the blueberry mixture into individual ramekins or a 9-inch pie tin
  3. For the crumble, in a separate medium bowl, whisk together the flour, oats, brown sugar, vanilla, and salt until combined. Add in the butter and break down with your hands, a pastry cutter, or a food processor, until well combined.
  4. Crumble the topping over the blueberries in large clumps
  5. Bake for 25-35 minutes, until the crumble is beginning to brown and the blueberry filling is bubbling
  6. Let cool slightly before serving warm with vanilla ice cream

Blueberry Crumb Cake (Cheat)

2014-12-12 09.31.23.

I don’t think I’ve ever had a crumb cake before. If I have, I don’t remember. It felt like I was eating a crumb cake for the first time, at least. This cake has a delicious, buttery, blueberry-filled base and is topped with the most addicting crumble ever. Someday, I’ll make a giant batch of crumble and eat it all. You’ll see.

2014-12-12 09.29.11.

Yesterday was the last school day of 2014. Thank god. I needed a break.

I watched Interstellar last night on this insanely huge screen. It was such a mind-blowing, perfectly-crafted movie. There’s some things that don’t make sense to me, but whatever. Oh, and I totally didn’t cry over 6 times.

2014-12-12 09.30.41.

I got let out from school at 12, because it was the last day of school before winter break. When I got home, my mom asked me to bake a cake, because she was having dinner with some of her friends and wanted to have a cake there. I eagerly nodded, scrolled through my bookmarks, found the perfect recipe, and ran off to the grocery store to buy blueberries.

…Okay, I didn’t run off to the grocery store. I made my mom drive me there, but she’s the one who wanted the cake!


I learned a pretty valuable lesson making this cake too.

2014-12-12 09.26.30.

See how clean and pretty the cake was? I didn’t think it was enough, and there’s nothing wrong with that.

2014-12-12 09.26.44.

I decided to sift some powdered sugar onto the cake – just because. 2014-12-12 09.26.24.

Still nothing wrong.

2014-12-12 09.30.01.


2014-12-12 09.30.10.

Not only did I drop my huge container of icing sugar on the table, I accidentally poured way too much over my sifter.

2014-12-12 09.29.16.

See how there’s this giant weird space on the left side of the cake in the photo above? Yeah. I tried to clean it up and get some of it off, but as you can see, that didn’t really work. Lesson learned – always spoon powdered sugar into sifter instead of trying to sprinkle powdered sugar out of a 30cm-tall container.

2014-12-12 09.29.35. 2014-12-12 09.29.54.


Oh and in case you were wondering, my mom and her friends loved the cake. I wanted to take photos of the inside of the cake when I got back from the movie, but I came home to find that there was quite literally one piece left. I ate it without taking a photo. Oh well.

2014-12-12 09.30.17. 2014-12-12 09.31.30.


With no further adieu, here’s the recipe.

2014-12-12 09.34.17.

Blueberry Crumb Cake

(Adapted from Smitten Kitchen)

Makes one 9-inch cake



  • 5 tablespoons (40g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup (55g) unsalted butter, chilled
  • Pinch of salt


  • 2 cups minus 1 tablespoon (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (55g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • Zest of 1 lemon
  • 1 large egg, or 2 small
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries
  • 1/2 cup milk
  • 1/2 cup (55g) walnuts, broken into small pieces


  1. Preheat oven to 190C or 375F
    For the crumble:
  2. Mix the flour, sugar, cinnamon, and salt together
  3. Cut the butter in using a pastry cutter or your hands until the mixture comes together and resembles coarse crumbs
    For the cake:
  4. Mix flour, baking powder, and salt together in a medium bowl
  5. Using an electric mixer, cream the butter, sugar, and lemon zest together until light and fluffy
  6. Beat in egg(s) and vanilla
  7. Mix in 1/3 of the dry ingredient mixture, followed by 1/2 the milk, and repeat with remaining dry ingredients and milk
  8. Fold in blueberries
  9. Pour cake batter into greased pan and smooth out
  10. Scatter a layer of walnuts over the cake batter, followed by a layer of crumble
  11. Bake for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean
  12. Allow the cake to cool and serve