Desserts

Who invented ice cream? The complicated history of the world's favorite frozen treat
USA TODAY
KRISTEN APOLLINE CASTILLO
Updated June 22, 2023 at 7:02 AM



Ice cream is a classic dessert loved around the globe. What was once a special treat for monarchs and aristocracy, is now a household favorite. Nowadays, the sweet treat comes in many flavors ranging from simple vanilla to matcha to goat cheese – there is sure to be a flavor to satisfy people of all ages.

With so many people inventing new flavors, using dairy alternatives and health-conscious variations of the dessert, ice cream continues to make history.

But who invented ice cream? The history of this beloved frozen dessert is more complicated than you may think. Here’s the scoop:

Who invented ice cream?

No single person can take credit for the invention of ice cream. There are many stories of Marco Polo bringing ice cream to the Western world, however, there is no historical evidence to back this claim. Although there is not one sole inventor of ice cream, most cultures have recorded some early version of a sweet chilled or iced dish.

Thomas Jefferson, when he was a diplomat in Paris, brought back a love for the frozen dessert and served it at the executive mansion several times. Among his many writings from his life, he had only ten recipes: one of them being a recipe for French-style vanilla ice cream with egg yolk. Jefferson wasn't the first person in America to make ice cream but he is credited as the first American to write down an ice cream recipe.

When was ice cream invented?

History Channel reports the earliest account of chilled or frozen dairy dishes dates back to at least 4000 B.C. The most widely recounted period is 618-907 A.D. during the Tang dynasty in China.

Where was ice cream invented?

Much like the original creator and year, there is not a specific place to attribute as the birthplace of ice cream. Explorers would share dishes from their travels and interpret the recipes in ways that best suited their tastes and culture.

Several places around the globe have recorded their early versions of a sweet, frozen dessert. Here are some early variations of ice cream:

China, iced drinks: chilled milk flavored with camphor

India, kulfi: condensed milk frozen into molds

Italy, water ice and milk sorbet: frozen juice with a soft icy consistency

United States, ice cream: heavy cream blended with eggs and frozen to a thick consistency

Reese's Butterfinger Oreo Trifle



https://thebestcakerecipes.com/reeses-butterfinger-oreo-trifle/#wprm-recipe-container-12929

I did yellow cake instead of chocolate and added a whipped cheesecake pudding layer

Reese's Butterfinger Oreo Trifle



https://thebestcakerecipes.com/reeses-butterfinger-oreo-trifle/#wprm-recipe-container-12929

I did yellow cake instead of chocolate and added a whipped cheesecake pudding layer

Lil Debbie swirl cakes

Chocolate Mousse Trifle - Recipe and Instructions

Saw this video (far below) on MV, figured I'd repost and include the links to the creator and the recipe on instagram as well as include the recipe here, with minor edits for better viewing on imgur, for any interested but too lazy to or simply not wanting to go to instagram.

Recipe by: pabrecipes on instagram, https://www.instagram.com/pabrecipes/
Direct link to recipe's page: https://www.instagram.com/p/CydLFc7pWG3

[Explanation:]
Text is mostly but not completely simply copied from the instagram post to retain information as it was recorded in the original post.

Additions/notes in (parenthesis) are suggestions/clarifications made on the original post in its comments by pabrecipes in regards to questions relevant to where I put the parenthesis, the questions themselves are not included here.

{Curly brackets} are included from the recipe itself and are not added in.

Additions/notes in [brackets] are edits or added info given by me for clarification and such, tiny edits for simple formatting are not noted. If something is in all caps and [BRACKETS] then I've chosen to edit these to be more eye catching as they're fairly important bits you probably don't want to miss or mix up.
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[Preamble:]*
Chocolate Mousse Trifle:
Layers of indulgence and absolute deliciousness, almost a 'death by chocolate' sort of dessert!  See [video] reel [same as the video above but with mutable music] on passionateaboutbaking** [on instagram]

*[The text that followed the marked section was edited slightly for readability and clarification. Actual post reads differently and the original commentary on the piece isn't labeled as a preamble in the OP.]

**[passionateaboutbaking is the showcase for stuff made on pabrecipes, lots of yummy looking stuff in the showcase but no recipes]
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[Required cookware per item:]*
 Eggless chocolate sponges:
   Two 4" square dessert tins
   Aluminum Foil
   Parchment Paper
   Large Bowl
   Whisk [or some way to whisk ingredients]
   Cake Tester/wooden toothpick

 Chocolate Mousse:
   2 Large bowls [or 1 large bowl and 1 large stand mixer bowl if using stand mixer]
   Electric blender** [Likely means mixer]
   Whisk or rubber spatula/rubber scraper/Maryse spatula, not dough cutter or pastry scraper
   Piping bag fitted with an open star piping nozzle

 Chocolate Ganache:
   Saucepan
   Stirring spoon, or something else appropriate for stirring hot things

 Assembly:
   4" dessert bowl
   Tiny bars of chocolate, edible flowers, or other edible decorations you may want

*[This section is based on what she uses in the instructions, I've taken a list of everything I could see and included it here for your convenience so you know the hardware you need before you get to the baking/making. I went over things a few times and don't think I missed anything but if you spot an item I did miss then please note it in the comments, I'll try to edit it in if I can edit the post.]

**[She wrote to use a blender, though I think she may mean mixer, I'm not sure how she'd get the stiff peaks she'd want from the whipping cream with a blender, If you don't want to make a choice/want to play it safe or want to just follow the recipe then just go with what she says. I suggest using a mixer, however, or a hand whisk if you don't have one, though whisking it by hand until it makes peaks that are stiff can be pretty rough.  If I get clarification from her one way or another I'll edit this or post a comment below with confirmation. Do note, I'm not a professional, just someone that's experienced and seen how this stuff is made a few times. I feel I know a little about how these things usually work/go, yet this may be different.]
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Recipe:

Ingredients per item:
 Eggless chocolate sponges (makes two 5" cakes)* [looks to actually be 4"]:
  105g (plain) buttermilk (Alternatively, add 1 tsp vinegar/lime to 1 cup of milk. Let it stand for 5 minutes to curdle, then measure and use as required.)
  25g oil**
  50g castor [caster] sugar [aka powdered sugar, confectioners' sugar, or icing sugar]
  1/2 tsp baking powder
  1/4 tsp baking soda
  1/2 tsp apple cider vinegar
  A Pinch [1/16 teaspoon] of salt
  8g cocoa powder
  25g whole wheat flour/aata [atta flour]
  50g all purpose flour/maida [flour]
  +(~132g of batter per tin, remember makes 2 cakes)

*[While this recipe creates two cakes remember that the overall recipe for the dessert requires two cakes to make one single dessert.]

**[She doesn't specify what kind of oil, I assume cooking oil for obvious reasons. From a brief bit of research it seems canola oil might be best for baking cakes, I'll leave the type ultimately up to you, though. If she clarifies what type specifically I'll add that in a comment below or here if I can edit it.]

+(She clarified what was in the original post, I slightly edited it so the original line read how she put it in her clarification.)

 Chocolate Mousse:
   150g of [30% milk fat] [dairy] whipping cream*, chilled
   115g of 46% couverture chocolate, melted & cooled slightly
   10ml Kahlua {optional}

*[% and type of whipping cream ascertained from official info on the brand she uses, Amul Whipping Cream, which is a dairy product and contains 30% pure milk fat]

 Chocolate Ganache:
   55g of 25% [milk fat] (dairy) cream
   35g of 46% couverture chocolate, chopped

 Assembly:
   Kahlua or Coffee, enough to moisten the cake layers but not to soak or such.
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Baking Instructions per item:
 Eggless chocolate sponges:
Preheat the oven to 180C/356F.  Line the [BASE] of two 4" square dessert tins with foil and the [SIDES] with parchment.  In a large bowl, add all the ingredients and give them a good whisk.  Divide the batter between the tins, about 130g batter per tin.  Bake for 20 minutes until the tester comes out clean. Cool completely, then trim the tops [as needed, presumably to fit the dessert bowl and to make flat.]

 Chocolate Mousse:
Using an electric blender, whip the cream to stiff peaks.  Pour over the melted chocolate and [optional] Kahlua, and whip until just mixed in and mousse like.  Put into a piping bag fitted with an open star piping nozzle.

 Chocolate Ganache:
Heat the cream and add in the chocolate. Cover and leave until the chocolate softens. Stir until smooth.
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Assembly instructions:
 Layer 1 - Line the base of a 4" dessert bowl with a layer of cake. Moisten with Kahlua {or a shot of coffee}
 Layer 2 - Pipe over a layer of chocolate mousse
 Layer 3 - Pour over a layer of ganache
 Layer 4 - Top the ganache with a second layer of cake, and moisten with Kahlua {or a shot of coffee}
 Layer 5 - Pipe the top with the remaining chocolate mousse.

 [Suggested Finish:]*
   Dust the top layer with cocoa powder and top with little bars of chocolate, edible flowers, etc.

Two layer Raspberry shortcake.

Little Debbie Christmas Tree

Crème de Menthe Brownies