What else can you do in this heat? Make a frozen cake, take a bite and start counting down to SeptemberNaama Ran, Michal Levy Elhalal, Amit Donskoy, Ayelet Hirshman, Talia Hadar|By Naama RanThe queen of summer returns in an elegant, sophisticated version that is very easy to make and even more deliciousGalleryTrichocolate (Photo: Boaz Lavi)Ingredients:750 ml heavy cream (3 cups) heavy cream400 grams (1 14-ounce) sweetened condensed milk 10 grams (1 heaping tbsp) instant coffee 2 tbsp boiling water150 grams (5.3 ounces) dark chocolatePan: 24-26 cm (9½-10-inch) springform pan For serving:Coarsely broken meringue kissesPreparation:Arrange the meringue kisses side by side on the bottom of the pan. Fill the gaps between them with upside-down meringues, or break meringues as needed, until the base is fully covered.Whip the heavy cream to stiff peaks. Stop the mixer, add the condensed milk and fold gently until smooth.Spread about one-third of the cream over the meringues and freeze for at least 15 minutes.Meanwhile, dissolve the coffee in the boiling water and set aside to cool. Place the dark chocolate in a suitable bowl and melt it gradually in the microwave or over a double boiler.Divide the remaining whipped cream mixture between two bowls. Add the coffee to one bowl and gently fold until fully incorporated. Add the melted chocolate to the second bowl and fold in the same way.Remove the cake from the freezer and spread the coffee cream over it. Return to the freezer for about 15 minutes.Remove again and gently spread the chocolate cream on top. Wrap well in plastic wrap and freeze for at least 6 hours.Release the cake from the pan, scatter the broken meringues on top and serve.Storage: Keeps for up to two weeks, well wrapped in the freezer.By Naama RanMake a chocolate-ball-style base, pour in store-bought ice cream, freeze and get an impressive frozen cake in just 15 minutes.Ice cream cake (Photo: Daniel Lailah)Pan:30 x 20 cm baking pan (about 12 x 8 inches)Ingredients:1.3 liters vanilla ice cream, softened (about 5 1/2 cups, or 1 standard tub)1/3-1/2 cup candied cherriesOptional garnish: chocolate bar, chopped or gratedFor the base:200 grams (about 7 ounces) biscuits or butter cookies 40 grams or 4 tbsp (about 1/3 cup) cocoa powder50 grams or 6 tbsp (about 1/2 cup) powdered sugarPinch of salt75 grams (about 5 tbsp) butter, melted 90 ml or 6 tbsp milk1 tsp vanilla extractPreparation:Remove the ice cream from the freezer 15 minutes before preparing the cake, so it will be easy to work with.Make the base: Place the biscuits in a food processor and process into crumbs. You can also place them in a bag and crush them with a meat mallet or rolling pin.In a separate bowl, combine all the remaining base ingredients and mix into a smooth cream. Add the biscuit crumbs and mix until a uniform mixture. Transfer to the pan, spread evenly and press down firmly with your hands.Scatter the candied cherries over the base. Pour the softened ice cream over them and smooth the top. Add the garnish, if using. Cover and freeze for at least 6 hours. Cut into squares and serve.Storage: Keeps for up to 3 weeks in the freezer.By Naama RanThis frozen cake looks impressive but is easy to prepare and ideal for hot days.Berry ice cream cake (Photo: Ran Golani)IngredientsFor the base:150 grams (about 5.3 ounces) dark chocolate, broken into pieces 100 grams (about 3.5 ounces) butter 1/2 cup, 100 grams, sugar2 eggs1/3 cup, 45 grams, flour1/8 tsp saltFor the ice cream layer:1 package, 250-300 grams (about 9-10.5 ounces) berries, thawed 1 heaping tablespoon, 15 grams, sugar1 container, 225-250 grams (about 8-9 ounces), 30% fat cream cheese, at room temperature 1 container, 250 grams (about 1 cup, or 9 ounces) 9% white cheese1 can, 400 grams (about 14 ounces) sweetened condensed milk 1 container, 250 ml (about 1 cup) heavy cream PreparationPrepare the base: Heat the oven to 180°C (350°F) and grease a 24-centimeter (9.5-inch) springform pan.Place the chocolate and butter in a suitable bowl and melt gradually, either in the microwave or on the stovetop, until they can be stirred into a smooth cream.Add the sugar and mix. Add the eggs and whisk. Add the flour and salt and mix until smooth. Pour the batter into the pan and level the top.Bake for about 20 minutes, until a toothpick inserted into the center comes out with moist crumbs attached. The texture should resemble brownies, so be careful not to overbake. Remove from the oven and cool completely.Prepare the ice cream layer: Drain the berries. If desired, reserve the liquid and pour it over the cake when serving. Transfer the berries to a food processor, add the sugar and process until smooth.Place the cheeses and sweetened condensed milk in a bowl and whisk until smooth.Whip the heavy cream until firm. Add it to the cheese mixture and fold gently to combine.Pour the cheese cream over the cooled cake base. Using a spoon, place small amounts of the berry puree over the top. Use a knife to create a marbled pattern. Cover and freeze for at least 5 hours. Remove from the freezer about 10 minutes before serving to soften slightly, then serve.Storage: Keep in the freezer for up to 5 days.By Amit DonskoyRefreshing, not too sweet, quick to prepare and wonderfully delicious. Perfect for hot days, when cooking or baking feels like too much effort.Yogurt and berry ice cream cake (Photo: Sarit Goffen)For a 22-24 cm (9-inch) panIngredientsFor the base:250 grams (about 9 ounces) cocoa-flavored biscuits 25 grams (about 2 tbsp) butter, melted For the ice cream layer:1/2 cup frozen berries, no need to thaw2 bags, 200 grams (about 1 2/3 cups) powdered sugar 2 containers, 500 ml (about 2 cups) heavy cream 500-520 grams (about 2 cups) Greek yogurt, at least 6.5% fat 1 package, 80 grams (about 2.8 ounces) instant vanilla pudding mix 1 box, 125 grams (about 4.5 ounces) fresh blueberries or any other berries PreparationPrepare the base: Crush the biscuits into fine crumbs, preferably in a food processor. Add the melted butter and process until evenly combined. Transfer to the pan, spread over the bottom and press down firmly. Freeze for at least 30 minutes.Prepare the ice cream layer: Blend the frozen berries with half the powdered sugar until smooth, using a blender or food processor. Transfer 3 tablespoons of the puree to a separate container and refrigerate until serving. Set the remaining puree aside.Place the heavy cream and the remaining powdered sugar in the bowl of a stand mixer and whip until firm. Stop the mixer, add the Greek yogurt, instant pudding powder and berry puree, then mix until the cream is smooth and stable.Remove the pan from the freezer and pour the ice cream mixture over the base. Smooth the top. Scatter the blueberries, or other berries, over the mixture and make sure they sink slightly into the ice cream. Cover and freeze for at least 5 hours.To serve: Remove the cake from the freezer and cut into wedges. Spoon some of the reserved berry puree over each serving and serve.Storage: Keep in the freezer for up to one week.Tip: For a gluten-free version, use gluten-free biscuits, or skip the base and serve it as pure ice cream.By Ayelet HirshmanEasy homemade vanilla ice cream between two layers of soft biscuits, finished with white chocolate and sprinkles for a festive touch. A childhood favorite, straight from the freezer.Vanilla ice cream sandwich cake (Photo: Ayelet Hirshman)For a 25 x 20 cm (10 x 8-inch) panIngredients500 ml heavy cream, or 2 containers (about 2 cups)80 grams or 1 package (about 2.8 ounces) instant vanilla pudding powder395 ml or 1 can (about 14 ounces) sweetened condensed milk150 grams (about 5.3 ounces) biscuits, preferably ice cream sandwich biscuits 20 grams (about 1 1/2 tbsp) butter, or 1 1/2 tbsp canola oil or coconut oil For the topping:100 grams (about 3.5 ounces) white chocolate, broken into pieces Optional: 3-4 tbsp colorful sprinklesPreparationPlace the heavy cream and pudding powder in the bowl of a stand mixer and whip to a stable cream. Add the sweetened condensed milk and whip for about another minute, until smooth.Line the pan with plastic wrap, leaving enough overhang on all sides to help lift out the cake later. Arrange a layer of biscuits on the bottom of the pan. Spread the cream over the biscuits and smooth into an even layer. Top with another layer of biscuits. Cover with plastic wrap and freeze for at least 5 hours.Prepare the topping: Place the white chocolate and butter, or oil, in a suitable bowl and melt carefully in the microwave or over low heat on the stovetop, until the mixture can be stirred into a smooth cream. Spread over the top biscuit layer. Sprinkle with colorful sprinkles, if using. Cover again and return to the freezer for at least 1 hour, until set.To serve: Remove the cake from the freezer and lift it out of the pan using the plastic wrap overhang. Cut into squares according to the size of the biscuits, or into 4 x 3 cm (1 1/2 x 1 1/4-inch) pieces. Serve.Storage: Keep in the freezer for up to two weeks.By Michal Levy ElhalalAn excellent dessert made with store-bought ice cream and ready in no time.Tiramisu ice cream cake (Phooto: Danny Lerner)Use a loaf pan, preferably siliconeIngredients1 liter (about 1 quart) vanilla ice cream 1 container, 250 grams (about 1 cup, or 9 ounces), 9% white cheese1 package ladyfingers1 cup strong coffee, instant or espresso-machine coffee, cooledFor serving: cocoa powderPreparationLet the ice cream sit at room temperature for about 20 minutes, or until it softens to a milkshake-like texture.Transfer the ice cream to a bowl, add the white cheese and fold together gently. Place in the freezer only until ready to use.Assemble the cake: Line the pan with plastic wrap, leaving enough overhang over the sides to help lift out the cake later. Dip the ladyfingers in the coffee for about 5 seconds and arrange them in a single layer in the pan. Pour half the ice cream mixture over them. Freeze for 10 minutes.Remove the pan from the freezer and add another layer of ladyfingers dipped in coffee. Pour the remaining ice cream mixture over the top and smooth it. Fold the plastic wrap over the cake and freeze for at least 2 hours.To serve: Open the plastic wrap and lift the cake out of the pan. Dust with cocoa powder through a fine sieve and serve.Storage: Keep in the freezer for up to one month.By Talia HadarA clever dessert made with store-bought ice creamIce cream cake with crumble and apples (Photo: Boaz Lavi)Use a loaf panIngredients1 package, about 1.3 liters (about 1 1/3 quarts) vanilla ice cream, dairy or nondairy Optional garnish: pomegranate seedsFor the spiced apples:3 Granny Smith apples5 tbsp, 75 ml, lemon juice6 tbsp demerara sugar or honey1 1/2 tbsp chopped fresh ginger1/4 cup waterPinch of salt1 cinnamon stick1/2 tsp ground cinnamonOptional: 1/4 tsp ground cardamom, 1/4 tsp grated nutmegFor the crumble:1 cup, 140 grams, flour1/3 cup, 80 ml, melted coconut oil, or 75 grams (about 5 tbsp) melted butter for a dairy version 3 tbsp demerara sugar1/4 tsp saltOptional: 1/2 tsp ground cinnamon, 1/4 tsp ground cardamomPreparationRemove the ice cream from the freezer and let it soften slightly, about 5 minutes.Line the loaf pan with plastic wrap, leaving enough overhang on the sides to help lift out the cake later. Transfer the ice cream to the pan, press it in and smooth the top. Cover and freeze for at least 4 hours.Prepare the apples: Peel, core and cut the apples into small cubes. Transfer to a bowl, add 1 tbsp of the lemon juice, 2 tbsp of the sugar, or honey, and all the ginger. Mix and set aside.Place the water, remaining lemon juice, remaining sugar, or honey, salt, cinnamon stick, ground cinnamon and, if using, the cardamom and/or nutmeg in a small saucepan. Bring to a boil. Add the apples and cook over high heat for about 10 minutes, stirring occasionally, until they soften slightly. You can cook them longer for a softer texture, according to taste. Remove from the heat and let cool.Prepare the crumble: Heat the oven to 180°C (350°F), no convection needed. Line a baking sheet with parchment paper.Place all the crumble ingredients in a bowl and mix by hand until crumbly dough forms. Scatter on the baking sheet and press into a tight layer about 2 cm (3/4 inch) thick; it should cover about half the baking sheet.Bake for 15-20 minutes, until golden. Remove from the oven and let cool completely.Break the baked dough into coarse crumbs. Store in a sealed container until ready to use.Assemble the dessert: Remove the ice cream from the freezer and uncover it. Place an inverted serving plate over the pan and flip. Remove the pan and plastic wrap. Spoon the apples over the ice cream and drizzle with a little of their syrup. Scatter the crumble on top and, if desired, add pomegranate seeds. Serve immediately.Make-ahead instructionsThe ice cream layer can be prepared up to one week ahead and stored in the freezer. The apples can be prepared up to 3 days ahead and stored in the refrigerator. The crumble can be prepared up to 5 days ahead and stored in an airtight container at room temperature. Assemble just before serving.