Poke ice cream cake is a popular dessert that combines vibrant flavors and a refreshing texture, highly appreciated in various regions of Latin America and the United States. This cake is characterized by its layers of gelatin that are "poked" or "saturated" with liquid to create an icy and juicy effect in every bite. In some Latin American countries, this type of dessert goes by various names, such as "punctured cake" or "cake with gelatin," reflecting the particular method of inserting the gelatin into the sponge cake.
The origin of poke ice cream cake dates back to homemade dessert innovations in 20th-century North America, where gelatins and cakes were combined to create new textures and flavors. The versatility of this recipe has allowed it to be adapted to different tastes and regional culinary traditions, maintaining its status as a festive and colorful dessert ideal for summer or family gatherings.
How to Prepare Poke Ice Cream Cake
Place the cake layers, top side up, in two 9-inch round cake pans.
Poke the cake with a large fork at 1/2-inch intervals.
Stir 1 cup of boiling water into each flavor of gelatin in separate bowls for 2 minutes or until completely dissolved.
Carefully pour the red gelatin over one cake layer and the lime gelatin over the other.
Refrigerate for 3 hours.
Dip a cake pan into warm water for 10 seconds.
Unmold onto a serving plate.
Top with approximately 1 cup of Cool Whip.
Unmold the second cake layer.
Place it on top of the first cake layer.
Top with the remaining Cool Whip.
Refrigerate until ready to serve.
