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Instant Pot Walnut Ice-Cream Cake with Chocolate and Caramel Drizzle

Keeping in mind the Christmas spirit we tried to come up with our own family recipe in our favorite magic, Instant pot. We consciously made this cake eggless so that vegetarians can enjoy it as well. To make it festive we tuned it into making it a walnut ice-cream cake with chocolate and caramel drizzle. Our family liked it so much that we thought we should share it with the world as well. This one went out so fast, I am sure you can tell, so we now we are on to making a new one for our friends to share.

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To make it festive we tuned it into making it a walnut ice-cream cake with chocolate and caramel drizzle

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Use these easily found ingredients.


Main ingredients
• ¾ cup all-purpose flour
• ¼ cup walnuts
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 4 tablespoons butter melted
• 1 teaspoon vanilla essence
• ¾ cup condensed milk
• 3 tablespoon caramel sauce
• 3 tablespoon chocolate sauce
• ½ cup walnuts for garnishing
• ¼ teaspoon melted butter for greasing pan

You will also need
• 3/4 cup water
• 3 cups vanilla bean ice-cream



• 6 quart or larger Instant Pot
• 7-inch x 3-inch springform cheesecake pan
• Instant Pot trivet/ rack
• Parchment paper for lining
• Aluminum foil
• Tooth pick


Step by step instructions

Follow these proven steps to make this your own

Step1: Prepare the pan

Take a springform pan and apply butter or spray olive oil or similar from the inside. Line the bottom and sides of 7-inch springform pan with parchment paper. The butter on the sides of the pan helps the parchment paper to stick to the pan.

Step 2: Process dry ingredients

In a food processor first add first four dry ingredients, all-purpose flour, baking powder, baking soda and ¼ cup walnuts. First start pulsing everything to combine then process it until walnuts are finely ground.

Step 3: Add Wet Ingredients

To the food processor now add melted butter, vanilla essence, water and condensed milk. Process again until is incorporated well and is a smooth batter. The batter should be of dropping consistency.

Step 4: Pour batter in the springform pan

Pour batter into the prepared spring form pan. Gently tap pan on counter top to remove any air bubbles.

Step 5: Cover with foil

Take an aluminum foil and cover the pan with foil. Lightly crimp around the edge to seal. Take a tooth pick and make small holes on the foil for the air to vent out and cake to rise.

Step 7: Pressure cook the Cake

Place the lid on the Instant Pot and lock lid on pot, switch the “Pressure Release Valve” to close/sealing. Now press “Manual” button and adjust the time to 30 minutes. After few seconds the countdown will start from 30 minutes until the timer reaches 0. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Let it do “Natural Pressure Release” (NPR), which means the pressure will release naturally. It should take about 20 to 25 minutes. When valve drops carefully remove lid.

Step 9: Top it with Ice-Cream

Take vanilla bean ice cream in as small bowl and soften it a little using a spoon. Remove the cake from the refrigerator and put the ice cream on top of the cake, smooth it out using the back of a spoon.

Freeze the cake for at least 6 hours or until the ice-cream is well set.

Step 11: Finish with Sauces

Remove the cake form the refrigerator. Release the spring-form pan and carefully remove the parchment paper. Using a flat spatula smooth out the top and clean up the sides if the ice-cream has run into the cake. Now top the ice-cream with chocolate and caramel walnuts by alternating them. Drizzle some sauce on the top as well.

Step 6: Prep the Instant pot

Plug in the Instant Pot and remove the lid. Add 1 cup of water into the steel pot. Place a trivet inside the steel insert pot. Now gently lower pan into the steel insert on top of the trivet.

Step 8: Cool the Cake

Remove Cake from the Instant Pot and remove the foil. Absorb any condensation on the surface by lightly tapping it with a soft paper towel. Use a toothpick to check for doneness. Let the pan cool at room temperature for about 30 minutes.

Now refrigerate it covered with cling wrap or foil for at least 2 hours.

Step 10: Add walnuts to sauces

Divide the walnuts that are kept for topping and add them equally to the two sauces. Keep them aside.

Step 10: Add walnuts to sauces

Divide the walnuts that are kept for topping and add them equally to the two sauces. Keep them aside.

Step 12: Serve

Your cake it is now ready. Slice and serve immediately or freeze it and take it out when you are ready to serve. Enjoy.

“I know thanksgiving holidays are over but my family is still in the festive mood. To lift up the, “Back to work blues” and continue the holiday spirit we thought of coming up with something that will assure us that Christmas is just around the corner. . ..”from the chefs @ SizzlingPots


Once the base of the cake is ready you can make any other topping that you wish. You can even top it with chocolate sauce. To make a quick chocolate sauce, combine 1 cup heavy whipping cream and 1 ¾ cups dark chocolate and cook on a double broiler till chocolate melts. Add 1 teaspoon of butter. Mix well and use as required.

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