Ice Cream Cake

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5 from 36 votes

The Ice Cream Cake combines rich chocolate cake layers with a creamy homemade ice cream filling and a stabilized whipped cream frosting. The chocolate cake includes coffee to enhance its depth of flavor. This layered dessert is assembled with cake and smooth, sweetened condensed milk-based ice cream, then decorated with a whipped cream border and optional sprinkles for texture and color. It's a frozen treat that blends cake and ice cream in one dessert suitable for special occasions.

Prep Time

1 hr

Cook Time

30 mins

Additional Time

8 hrs

Total Time

9 hrs 30 mins

Servings: 14 servings

Calories: 353 kcal

Course: Dessert, Cake

Cuisine: American

Ingredients

For Cake Layers

1 ¼ cups granulated sugar
1 cup all-purpose flour 2 tablespoons
½ cup cocoa powder natural
1 Tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
⅓ cup avocado oil or canola oil or vegetable oil
1 egg lightly beaten, room temperature preferred, large
2 teaspoons vanilla extract
½ cup milk room temperature preferred, whole
¾ cup coffee may substitute hot/boiling water, hot

For Ice Cream Layer (see note)

1 14 oz sweetened condensed milk can
2 teaspoons vanilla extract
1 pinch salt ⅛ teaspoon, may substitute table salt, fine sea salt
2 cups heavy cream very cold
⅓ cup Sprinkles optional (use “jimmies” or traditional sprinkles, nonpareils are likely to bleed)
1 whipped cream frosting see note, batch stabilized

Instructions

Cakes

Cup of Yum

Preheat oven to 350F (175C). Spray two 8” round cake pans with baking spray (or grease and flour them) and line the bottoms with parchment paper. Set aside.
In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
Add canola oil, egg, and vanilla extract and stir until completely combined/all the dry ingredients have been moistened (I like to use an electric mixer for this step but it may be done by hand, just a bit more work!).
Stir in milk until batter is uniform and completely combined.
Slowly drizzle in hot coffee or hot water, stirring until well-combined. Be sure to scrape the sides and bottom of the bowl and ensure that the batter is uniform and smooth. Batter will be thin – this is normal!
Evenly divide batter into prepared cake pans. Transfer to center rack of 350F (175C) preheated oven and bake 30 minutes or until a toothpick inserted in center comes out clean or with a few moist, fudgy crumbs. Allow cakes to cool in cake pan for 15 minutes then run a knife around the edge and carefully invert onto a cooling rack to cool completely before proceeding.
Once cakes are cooled, place in freezer while you begin to prepare ice cream (if you will be storing the cakes longer than an hour, wrap them tightly in plastic wrap before freezing).

Ice Cream

Combine condensed milk, vanilla extract, and salt in a large bowl and whisk to combine.
Pour cold heavy cream into a separate large mixing bowl and use an electric mixer to beat to stiff peaks (mixture should have greatly increased in volume and have a thick, fluffy consistency, like cool whip. If you lift a spoon or the beaters out of the cream, the peak that forms should be stiff and hold its shape without melting back down or folding over).
Add whipped cream to condensed milk mixture and add sprinkles. Use a spatula to gently fold together ingredients until uniform consistency.

Assembly

Remove one cake layer from the freezer (unwrap if needed) and place on serving platter. If your cake collar is taller than 6”, trim it or it will be difficult to add your second cake layer.
Wrap cake collar securely, tightly around the first cake layer and secure with tape. The collar should be straight up and down (don’t accidentally make it cone-shaped/skinnier at the top) and should overlap itself by several inches. Once you have secured the cake collar do not remove it until all layers have been frozen overnight.
Pour ice cream over the first cake layer and smooth the surface with a spatula.
Unwrap remaining cake layer and carefully, gently place over the ice cream.
Cover the exposed layer by placing plastic wrap directly against the surface of the cake and return to the freezer to chill overnight before decorating.
To decorate, prepare stabilized whipped cream frosting according to recipe(prepare just before removing cake) and decorate as desired.
To serve, allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and/or run a large, sharp knife under very hot water and then wipe dry before slicing. Cake may be served immediately, or stored in the freezer until ready to serve. Leftovers must be kept frozen.

Notes

If you don't have a cake collar, line a clean cooled cake pan with plastic wrap or foil to shape the ice cream layer during freezing.
Store-bought ice cream can replace the homemade ice cream; soften and spread before assembling and freezing.
For a 9-inch cake, watch baking time and test with a toothpick starting at 26 minutes.
Wrap leftovers tightly and freeze for up to one month to maintain freshness.

Nutrition Information

Serving 1serving Calories 353kcal (18%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.001g (0%) Cholesterol 62mg (21%) Sodium 285mg (12%) Potassium 227mg (5%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 612IU (12%) Vitamin C 1mg (1%) Calcium 148mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 353

% Daily Value*

Serving	1serving
Calories	353kcal	18%
Carbohydrates	49g	16%
Protein	6g	12%
Fat	16g	25%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.001g	0%
Cholesterol	62mg	21%
Sodium	285mg	12%
Potassium	227mg	5%
Fiber	1g	4%
Sugar	39g	78%
Vitamin A	612IU	12%
Vitamin C	1mg	1%
Calcium	148mg	15%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.