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!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or water
- 1.5 quart chocolate ice cream (or flavor of your choice)
- 1 can (14-ounce) sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Optional mix-ins (such as chocolate chips, crushed cookies, chopped nuts, or fruit)
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Vanilla ice cream
- Strawberry ice cream
- Mint chocolate chip ice cream
- Cookies and cream ice cream
- Butter pecan ice cream
- Rocky road ice cream
- Coffee ice cream
- Raspberry sorbet
- Lemon sorbet
- Pistachio gelato
- Chocolate chips
- Crushed Oreos
- Chopped nuts (such as almonds, pecans, or walnuts)
- Crushed pretzels
- Sliced strawberries
- Blueberries
- Raspberries
- Sliced bananas
- Mini marshmallows
- Coconut flakes
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the hot coffee while stirring the batter. The batter will be thin, but that's normal.
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.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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.
Gently fold the whipped cream into the condensed milk mixture until smooth and well combined.
If desired, fold in any mix-ins such as chocolate chips, crushed cookies, or chopped nuts.
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.
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.
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.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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.
Frost the top and sides of the cake with the whipped cream frosting. Smooth the frosting with a spatula.
Decorate the cake with additional toppings such as sprinkles, chocolate shavings, or fresh fruit.
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!
- 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.
Have Fun Baking!