Ice Cream Cake
Ice Cream Cake bakes into a tender dessert with a soft crumb, balanced sweetness, and a finish made for slicing.
About This Recipe
Ice Cream Cake works best when the batter, dough, or filling is handled gently.
Measure carefully, avoid overmixing, and give the dessert enough time to cool or set before serving.
Ingredients
- ✓1/2 cups granulated sugar ((100g))
- ✓1/3 cup all-purpose flour ((40g))
- ✓3 Tbsp unsweetened cocoa powder ((16g))
- ✓1/2 teaspoons baking powder
- ✓1/4 teaspoons baking soda
- ✓1/4 teaspoon salt
- ✓2 Tbsp plain Greek yogurt ((31g), or sour cream)
- ✓1/4 cup buttermilk ((60mL))
- ✓2 Tbsp oil ((30mL), vegetable or canola oil)
- ✓1/2 teaspoons vanilla extract
- ✓1/4 cup boiling water ((60mL))
- ✓1 ½ cups Hot Fudge Sauce ((510g))
- ✓48 oz container of Ice cream ((420mL), your favorite kind), softened)
- ✓1 cup heavy cream ((240mL))
- ✓2 Tablespoons powdered sugar ((14g))
- ✓1/2 teaspoon vanilla extract
Ingredient Notes
- Flour or dry base: Measure dry ingredients carefully for a consistent texture.
- Butter or fat: Use the temperature called for so the batter or dough mixes correctly.
- Eggs: Eggs help structure desserts and blend best when not too cold.
- Flavoring: Vanilla, chocolate, fruit, or spices should be noticeable but balanced.
Instructions
- 1
Heat oven to 350°F. Grease an 8 or 9-inch baking pan with cooking spray.
- 2
Cake Batter: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add sour cream, milk, oil and vanilla; beat on medium speed for 1 minute.
- 3
Stir in boiling water (batter will be thin). Pour batter into prepared pan.
- 4
Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- 5
Assemble: Spread a thin layer of fudge sauce over the top of the cake. Remove ice cream from the freezer and allow to sit for 10-15 minutes. Stir well to soften enough to spread onto the cake.
- 6
Freeze for several hours, until ice cream is firm.
- 7
Frosting: Beat whipped cream for 1 minute. Mix in powdered sugar and vanilla and beat until stiff peaks. Smooth whipped cream over the top and top with sprinkles, maraschino cherry, or other crushed candies for decoration, if desired.
- 8
Store ice cream cake in the freezer, covered well, without whipped cream topping for 2-3 months or for 1 week with whipped cream topping.
Katy’s Kitchen Tips
- Measure carefully for reliable texture.
- Avoid overmixing once flour goes in.
- Cool or chill fully before slicing.
- Use parchment or a lined pan when the dessert is delicate.
Variations and Substitutions
- Chocolate option: Add chocolate chips, cocoa, or ganache when it fits.
- Fruit finish: Serve with berries, citrus, or jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill smaller portions and check earlier.
What to Serve With Ice Cream Cake
Serve Ice Cream Cake with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Ice Cream Cake ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Ice Cream Cake is done?
Use the doneness sign in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 514 kcal
- Carbohydrates: 65 g
- Cholesterol: 73 mg
- Fiber: 2 g
- Protein: 7 g
- Sodium: 323 mg
- Sugar: 48 g
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.01 g