Treat yourself to a slice of pure indulgence with our homemade ice cream cake recipe! This delightful dessert combines layers of creamy ice cream with a decadent cake base, resulting in a mouthwatering treat that’s perfect for any occasion.
Whether you’re celebrating a special birthday or simply craving a sweet escape, this homemade ice cream cake is sure to delight your taste buds and impress your guests.
Let’s dive into how to create this irresistible masterpiece from scratch.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Ice Cream Layers:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 quart strawberry ice cream, softened
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients.
Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is smooth.
Pour the batter into the prepared baking pan.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan.
Assemble the Ice Cream Cake:
Once the cake has cooled, spread the softened vanilla ice cream evenly over the top.
Place the cake in the freezer for 30 minutes to firm up the vanilla ice cream layer.
Repeat the process with the chocolate and strawberry ice cream layers, spreading each one evenly over the previous layer and freezing for 30 minutes between layers.
Once all the ice cream layers are in place, cover the cake with plastic wrap and freeze for at least 4 hours or overnight until firm.
Serve and Enjoy:
When ready to serve, remove the cake from the freezer and let it sit at room temperature for a few minutes to soften slightly.
Slice and serve with your favorite toppings, such as whipped cream, chocolate sauce, and sprinkles.
Nutritional Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 320mg
- Total Carbohydrates: 56g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 6g
FAQs: Your Guide to Homemade Ice Cream Cake
1. Can I use store-bought cake mix instead of making the cake from scratch?
Yes, you can use a store-bought cake mix to save time. Follow the instructions on the package and bake the cake according to the directions before assembling the ice cream cake.
2. Can I customize the ice cream flavors in this recipe?
Absolutely! Feel free to use any combination of ice cream flavors you like, such as mint chocolate chip, cookies and cream, or butter pecan.
3. How far in advance can I make this ice cream cake?
You can make the ice cream cake up to a week in advance. Simply wrap it tightly in plastic wrap and store it in the freezer until ready to serve.
4. Can I add additional toppings to the ice cream cake?
Yes, you can customize the ice cream cake with your favorite toppings, such as crushed cookies, chopped nuts, fresh fruit, or caramel sauce.
5. How should I store leftovers?
If you have any leftovers, wrap the remaining cake tightly in plastic wrap and store it in the freezer for up to two weeks. Allow it to thaw slightly before serving.