Ice Cream Cake Recipe (Customizable)
Let's dive into crafting our own homemade ice cream cake masterpiece. This is a dessert that's sure to impress everyone. So get ready to embark on a delicious adventure in the kitchen!
Ingredients
For the Chocolate Cake Layers:
For the Ice Cream Layer:
For the Whipped Cream Frosting:
Ice Cream Flavours You Can Add:
Mix-In Ideas:
Instructions
Chocolate Cake Layers:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
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Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
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Slowly pour in the hot coffee while stirring the batter. The batter will be thin, but that's normal.
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Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Ice Cream Layer:
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In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the condensed milk mixture until smooth and well combined.
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If desired, fold in any mix-ins such as chocolate chips, crushed cookies, or chopped nuts.
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Once the cakes are completely cooled, line one of the cake pans with plastic wrap. Place one cake layer in the bottom of the pan.
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Spread a layer of ice cream mixture over the cake layer. You can add another layer of mix-ins on top of the ice cream if desired.
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Place the second cake layer on top of the ice cream layer. Cover the pan with plastic wrap and freeze for at least 4 hours, or until the ice cream layer is firm.
Whipped Cream Frosting:
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In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Once the ice cream layer is firm, remove the cake from the freezer and invert it onto a serving platter. Peel off the plastic wrap.
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Frost the top and sides of the cake with the whipped cream frosting. Smooth the frosting with a spatula.
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Decorate the cake with additional toppings such as sprinkles, chocolate shavings, or fresh fruit.
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Return the cake to the freezer until ready to serve. Allow it to sit at room temperature for a few minutes before slicing and serving.
Enjoy your homemade ice cream cake recipe!
Note
- For a neater presentation, consider using a cake collar around the cake while assembling it to help maintain clean edges.
- To easily slice the cake, run a sharp knife under hot water before cutting each slice.
- For a more intense chocolate flavor in the cake layers, use Dutch process cocoa powder instead of natural cocoa powder.
- Allow the cake to thaw for a few minutes before serving to make slicing easier and to allow the flavors to meld together.
