Description
This Homemade Ice Cream Cake combines the rich, tender texture of a classic vanilla cake with layers of your favorite ice creams and fluffy whipped cream frosting. Perfect for summer celebrations or any indulgent treat, this cake is topped with chocolate sauce and colorful sprinkles, nuts, or fresh fruit for an irresistible finish.
Ingredients
Scale
Cake
- 2 cups All-purpose flour (Provides structure and texture.)
- 1.5 cups Granulated sugar (Sweetens the cake and contributes to moistness.)
- 0.5 cups Unsalted butter, softened (Adds richness and moisture.)
- 1 cup Milk (Provides moisture for a tender crumb.)
- 3.5 teaspoons Baking powder (Leavening agent for fluffiness.)
- 1 teaspoon Salt (Enhances overall flavor.)
- 2 large Eggs (Binds ingredients and adds richness.)
- 1 teaspoon Vanilla extract (Adds aroma and flavor.)
Ice Cream Layers
- 1 quart Favorite ice cream, softened (Choose a flavor that complements the cake.)
- 1 quart Second flavor of ice cream, softened (Adds variety and visual appeal.)
Whipped Frosting and Toppings
- 2 cups Heavy whipping cream (Base for fluffy frosting.)
- 1 cup Powdered sugar (Sweetens and stabilizes the frosting.)
- 1 teaspoon Vanilla extract (Enhances frosting flavor.)
- Chocolate sauce or fudge (For drizzling over the top.)
- Sprinkles, nuts, or fresh fruit (For a colorful finish.)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract for aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined to keep the cake tender.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for approximately 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Soften and Prepare Ice Cream: While cakes cool, allow both quarts of ice cream to soften at room temperature for 15-20 minutes. Scoop the first flavor into a bowl and smooth out with a spatula or spoon. Repeat the same for the second flavor.
- Assemble Cake with Ice Cream Layers: Place one cooled cake layer on a serving plate. Evenly spread the first flavor of softened ice cream on top. Add the second cake layer, then spread the second ice cream flavor on top of that layer to complete the layering.
- Freeze to Firm Up: Cover the assembled layers with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm and set.
- Make Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Slowly add powdered sugar and vanilla extract, then continue to beat until stiff peaks form, creating a stable and fluffy frosting.
- Frost the Cake: Remove the cake from the freezer and unwrap. Spread a generous layer of whipped cream frosting over the entire cake, covering the top and sides evenly.
- Add Toppings: Drizzle chocolate sauce or fudge over the top of the cake. Decorate with sprinkles, nuts, or fresh fruit for color and texture.
- Final Freeze: Return the cake to the freezer for at least one more hour to allow the frosting to set fully before slicing and serving.
Notes
- Make sure the ice cream is softened but not melted for easy spreading.
- For best results, chill your mixing bowl and beaters before whipping the cream to achieve better volume.
- You can customize the ice cream flavors to suit your taste or theme of the event.
- Remember to let the cake thaw slightly (5-10 minutes) before slicing to prevent cracking.
- Store leftovers covered in the freezer, and consume within 5 days for optimal freshness.
