Ice Cream Cake
User Reviews
5
Ice Cream Cake
Description
The Ice Cream Cake begins with a chocolate cake batter made from sugar, flour, cocoa, baking powder and soda, salt, and wet ingredients including yogurt (or sour cream), buttermilk, oil, and vanilla. Boiling water is added last, resulting in a thin batter that bakes quickly into a tender cake layer. Once cooled, a thin layer of hot fudge sauce is spread over the cake's surface.
Softened ice cream is then spread evenly over the fudge layer, and the entire cake is frozen for several hours until firm. The topping combines whipped heavy cream with powdered sugar and vanilla beaten until stiff peaks form. This whipped cream is spread over the top as the final layer, optionally decorated with sprinkles or candies.
The cake must be stored covered in the freezer; the whipped cream layer can affect storage duration. Variations include substituting different cake mixes or ice cream flavors, and different toppings ranging from caramel sauce to crushed cookies. It is also possible to prepare this recipe as cupcakes or ice cream sandwiches using the core layering technique.
This dessert is rich and indulgent with contrasting textures of airy cake, creamy ice cream, and smooth fudge sauce, suited for making ahead and freezing for later enjoyment.
Ingredients
For the Cake
- 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 3 Tbsp cocoa powder unsweetened
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 Tbsp yogurt or sour cream, plain, Greek
- 1/4 cup buttermilk
- 2 Tbsp neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/2 teaspoons vanilla extract
- 1/4 cup water boiling
For the Ice cream layer:
- 1 ½ cups hot fudge sauce
- 48 oz Ice cream your favorite kind), softened, container of
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.
Notes
- Store the ice cream cake covered in the freezer; without whipped cream topping it keeps for 2-3 months, with whipped cream for 1 week.
- To transport, use a cooler with ice packs or dry ice to keep frozen.
- You can substitute half a boxed cake mix of different flavors or cake types like yellow, lemon, or carrot.
- Alternative toppings include caramel sauce, raspberry filling, crushed cookies, or candy decorations.
- Ice cream cake can also be made as cupcakes or sandwiches by adapting the layers accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
