Ice Cream Cakes
Beautifully presented, our ice cream cakes are a delight to behold – and taste! Lovely, fresh, home-made, pure ice cream, containing no artificial colouring agents, aromatic substances or flavourings. Huize van Wely offers ten different ice cream cake variants, for instance in the shape of a delightful Bombe or Pyramid. They are almost too beautiful to eat.
Ice cream is a fragile product and should be handled with care. If you want to store an ice cream cake without loss of quality for a longer period of time, please make sure to place it in your freezer in our special refrigerating box within the hour. Always serve an ice cream cake via a regular refrigerator, letting it reach the right temperature for 30 minutes.
Fraise Bombe
Strawberry and melon sherbet, vanilla ice cream, covered in a shimmering strawberry coulis, surrounded by almond oublies (serves 6 to 8)
Cassis Bombe
Cassis sherbet and vanilla ice cream, covered with a shimmering cassis coulis and decorated with a purple marzipan rose (serves 6 to 8)
Mont Blanc
Almond tyrolienne, honey parfait, sherbet of passion fruit, mango, banana and orange, decorated with meringue floats and powdered sugar (serves 8 to 10)
Nougat Zembla
A centre of vanilla ice cream, balls of raspberry and mango sherbet in a hexagonal terrine of baked almonds and nougat (serves 8 to 10)
Pyramide
Vanilla and honey ice cream covered in a thin layer of nougat, chocolate galettes, cocoa powder and gold leaf (serves 6 to 8)
Victoria
Muscovite pastry containing vanilla ice cream, raspberry and pear sherbet, decorated with a light green marzipan rose (serves 8 to 10)
Mistletoe
Muscovite pastry containing vanilla ice cream, peach sherbet and a mixed red fruit sherbet, covered in a shimmering coulis of red fruit and decorated with a red marzipan flower (serves 8 to 10)
Ceylon
Muscovite cinnamon pastry containing vanilla and cinnamon ice cream, covered in a marbled coulis of apricots and mocha (serves 4 to 6)
Cameroun
Muscovite pastry containing vanilla and chocolate ice cream, covered in a bitter cream chocolate ganache and rum/raisins, decorated with chocolate meringue bars and cocoa powder (serves 4 to 6)