Ice Cream Cake
User Reviews
5.0
33 reviews
Excellent
Ice Cream Cake
Report
This easy homemade Ice Cream Cake recipe is made in a regular baking dish with a layer of real cake, fudge sauce, ice cream and whipped cream. The flavor options are endless!
Share:
Ingredients
For the Cake
- 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 Tbsp plain greek yogurt (or sour cream)
- 1/4 cup buttermilk
- 2 Tbsp oil (vegetable or canola oil)
- 1/2 teaspoons vanilla extract
- 1/4 cup boiling water
For the Ice cream layer:
- 1 ½ cups hot fudge sauce
- 48 oz container of Ice cream (your favorite kind), softened
Whipped Cream Topping:
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Grease an 8 or 9-inch baking pan with cooking spray.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add sour cream, milk, oil and vanilla; beat on medium speed for 1 minute.
- Stir in boiling water (batter will be thin). Pour batter into prepared pan.
- Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- Spread a thin layer of fudge sauce over the top of the cake.
- Remove ice cream from the freezer and allow to sit for 10-15 minutes. Stir well to soften enough to spread onto the cake.
- Freeze for several hours, until ice cream is firm.
- Beat whipped cream for 1 minute. Mix in powdered sugar and vanilla and beat until stiff peaks. Smooth whipped cream over the top and top with sprinkles, maraschino cherry, or other crushed candies for decoration, if desired.
- Store ice cream cake in the freezer, covered well, without whipped cream topping for 2-3 months or for 1 week with whipped cream topping.
Equipments used:
Notes
- Variations:
- Substitute a HALF recipe for
- ,
- ,
- ,
- or any boxed cake mix flavor (only using half of the mix).
- Storage Instructions: Ice cream cake should be stored in the freezer. Cover it well with plastic wrap and freeze it without whipped cream topping for 2-3 months or for 1 week with whipped cream topping.
- If you need to transport the cake, place it in a cooler with ice packs or dry ice.
- Cake Flavors: Substitute a HALF recipe for Yellow Cake, Carrot Cake, Dark Chocolate Cake, Lemon Cake or any boxed cake mix flavor (only using half of the mix).
- Substitutes for Fudge: Caramel Sauce, Chocolate Mousse, Raspberry Filling, or crushed Oreos.
- Different Toppings: Top the cake with frosting, sprinkles, crushed cookies, mini chocolate chips, M&M's, crushed Reese's or other small candies.
- Oreo Ice Cream Cake: Substitute Oreo crust for the chocolate cake. Top with ice cream, hot fudge, and whipped cream. Freeze.
- Ice Cream Cupcakes: Bake cupcakes and allow them to cool completely. Use a small knife to cut out a hole in the top of the cupcakes, scooping out some of the center. Fill it with ice cream and smooth fudge sauce on top of the cupcake or dip it in melted chocolate. Freeze.
- Cookie Ice Cream Cake: Substitute Chocolate Chip Cookie Bars in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
- Brownie Ice Cream Cake: Substitute brownies or blondies in place of cake. Allow them to cool completely and follow steps 7-10 of the recipe card.
- Homemade Ice Cream Sandwiches
- Substitute Strawberry Cheesecake Ice Cream and use yellow cake!
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
323mg
(13%)
Potassium
386mg
(11%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
778IU
(16%)
Vitamin C
1mg
(1%)
Calcium
198mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 323mg | 13% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
