Ice Cream Cake

Ice Cream Cake is a dessert that serves 8. One portion of this dish contains roughly 10g of protein, 35g of fat, and a total of 867 calories. For $1.32 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 2232 people were glad they tried this recipe. Summer will be even more special with this recipe. If you have baking powder, chocolate sprinkles, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. It is brought to you by My San Francisco Kitchen. With a spoonacular score of 52%, this dish is pretty good. Similar recipes are Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake), No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream, and Easy Chocolate Vanillan Ice Cream Cake (with ice cream sandwiches).

Servings: 8

Preparation duration: 300 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease one 8-inch cake pan OR one 10-inch springform pan with cooking spray or butter.Add 2 tbsp flour to the cake/springform pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.Preheat oven to 350 degrees F.Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).Mix the dry ingredients on low speed for 30 seconds.Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.In the meantime, boil the water.Turn off the mixer and add the boiling water.Beat on medium speed for 1 minute.Use a spatula to transfer the batter to the greased and floured pan.Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.Once cool, cut into two even halves.Wrap the cakes in plastic wrap and freeze for at least 2 hours (this can be done overnight).Once hardened, place one layer of cake in a springform pan or if you used a cake pan, line the cake pan with parchment paper with enough edge to be able to pull the entire cake out of the pan once frozen.Remove the ice cream from the freezer and thaw for 10 minutes. Once softened, spread the ice cream over the cake layer to desired thickness (I like about 4 cups).Place the remaining cake layer over the top of the ice cream, and place plastic wrap over the top to seal.Freeze the cake for at least 2 hours.Once frozen, remove the cake and QUICKLY frost before the ice cream melts.Add the sprinkles if desired, then wrap carefully with plastic wrap (I use 8 toothpicks on top if I don't use candles so it doesn't stick to the frosting as much) and place back in the freezer.Remove from freezer about 10-15 minutes before serving to slightly thaw.

 

Step by step:

1. Grease one 8-inch cake pan OR one 10-inch springform pan with cooking spray or butter.

2. Add 2 tbsp flour to the cake/springform pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.Preheat oven to 350 degrees F.

3. Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).

4. Mix the dry ingredients on low speed for 30 seconds.

5. Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.In the meantime, boil the water.Turn off the mixer and add the boiling water.Beat on medium speed for 1 minute.Use a spatula to transfer the batter to the greased and floured pan.

6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.Once cool, cut into two even halves.Wrap the cakes in plastic wrap and freeze for at least 2 hours (this can be done overnight).Once hardened, place one layer of cake in a springform pan or if you used a cake pan, line the cake pan with parchment paper with enough edge to be able to pull the entire cake out of the pan once frozen.

7. Remove the ice cream from the freezer and thaw for 10 minutes. Once softened, spread the ice cream over the cake layer to desired thickness (I like about 4 cups).

8. Place the remaining cake layer over the top of the ice cream, and place plastic wrap over the top to seal.Freeze the cake for at least 2 hours.Once frozen, remove the cake and QUICKLY frost before the ice cream melts.

9. Add the sprinkles if desired, then wrap carefully with plastic wrap (I use 8 toothpicks on top if I don't use candles so it doesn't stick to the frosting as much) and place back in the freezer.

10. Remove from freezer about 10-15 minutes before serving to slightly thaw.

Nutrition Information:

covered percent of daily need

 

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