Ice Cream Cake

Name: Ice Cream Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: Supernatural Dye-Free Rainbow Crunchies Sprinkles; Azul Granulated White Sugar; Rumford Baking Powder; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Brown Sugar; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; DeLallo Instant Espresso Powder; Karlin Foods Pure Baking Soda; Ghirardelli Premium Baking Cocoa 100% Unsweetened Cocoa Powder; High Brew Coffee, Cold Brew, Dark Chocolate Mocha; Little Secrets Chocolates Dark Chocolate, Crispy Wafers with Sea Salt; FIELD DAY Sugar, Organic, Powdered; GOL Double Date Delite Ice Cream; Baker's® Imitation Vanilla Flavor; Califia Farms Heavy Whip Dairy Free Heavy Cream; Crunch Easter Flatback Egg; Maldon Salt

Serves 8

15 mins prep

60 mins cook

240 mins Chilling Time

315 mins total

A simple ice cream cake recipe that can be made completely from scratch, partially or completely store bought! You have lots of options here, but it will always end with a fabulous ice cream cake and that's all that matters.

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Make the cake layer...

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Preheat your oven to 350° 
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Grease a loaf pan, line with parchment paper and set aside for now

In a large bowl, whisk 2 large eggs with 1/2 cup of olive oil and 2 teaspoons of vanilla extract

Add 3/4 cup of granulated sugar and 3/4 cup of brown sugar and whisk completely combined

Sift 1 1/4 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 2 teaspoons of espresso powder, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt into the bowl and mix until mostly combined

Whisk a cup of hot strongly brewed coffee into the batter

Transfer the batter into the prepared loaf pan and bake at 350° for about an hour or until a toothpick comes out of the center clean

Let the cake cool in the loaf pan for about 10 minutes and then transfer the loaf onto a cooling rack to cool fully (you can chill it in the refrigerator to speed this process up too)

Make the whipped topping...

In a large bowl, whip a cup of heavy cream with 2 tablespoons of confectioners sugar and a teaspoon of vanilla extract until thick and fluffy

Cover the bowl and chill until ready to use

Assemble the cake...

Once the cake has cooled and the whipped cream topping is made, soften 2 pints of ice cream at room temp or with a few short bursts in the microwave

Slice the cooled loaf cake horizontally into 3 equal portions (if the top slice has a tall dome, slice some of it off to create a flat top for decorating)

Lightly grease a loaf pan and line it with sheets of plastic wrap that hang over all four sides enough to completely cover the top of the cake and give you enough to hold onto when it comes time to lift the frozen cake out of the pan

Place the bottom slice of the loaf cake into the base of the pan

Spread a pint of softened ice cream out evenly and then add the middle slice of cake

Gently press the middle cake slice down to evenly press the ice cream out and then add your second pint of softened ice cream and spread it out evenly

Add your top cake slice, press it down lightly and use the excess plastic wrap hanging over the edges to cover the top of the cake completely

Freeze the ice cream cake for several hours or until solid

When ready to decorate and slice, use the plastic wrap to lift the ice cream cake out of the loaf pan (since we greased the pan, it should not stick, but if it does, use a blow dryer to lightly warm the outside of the pan until the cake releases)