It’s time to go ‘Ice Ice Baby’ ….


I have always been fascinated by Ice Cream Cake!  Never got around to making one before today though as I always thought it would be a lot more technical. Was pleasantly surprised by how easy it actually is! The hard part starts now …. have to wait a few more hours before my husband gets back to have it! So thought I’d post the recipe now to keep myself distracted 😀 …


Ingredients for the cake:
All purpose flour: 1 and 2/3rd cup
Unsalted butter (at room temperature): 100 grams
Caster Sugar: 1 and 3/4 cup
Eggs: 3
Vanilla Essence: 1 tsp
Milk: 1/2 cup
Chocolate: 4 oz
Baking Soda: 1 tsp
Water: 1/2 cup

Ingredients for the Ice Cream:
Vanilla Ice Cream: 1 kg
Hersheys Choc Sauce: 1/4 cup
Maple Syrup: 1/4 cup

Method for the cake:
Pre-heat your oven at 180 degrees and have your greased cake tin ready.
Melt together the chocolate, water, and half of the sugar amount mentioned in a cooking pot over low heat. Once it has melted, allow it to cool properly.
In a bowl, beat together the unsalted butter and the remaining caster sugar.
Add the eggs to the mixture one by one and beat together, followed by baking soda, pinch of salt, and vanilla essence.
Add the flour to the mixture and alternate it with milk. Flour should be the first and last thing you add to the mixture.
Once the chocolate mixture you melted has cooled, add it to the batter and beat together until it is well-dissolved.
Pour the batter in to a greased cake tin and bake for approximately 180 degrees or until the skewer inserted in the centre of the cake comes out clean. Allow the cake mixture to cool completely and divide it in to 3 layers.

Method for the Ice Cream:
Bring the vanilla ice cream to melted consistency (it should not be runny, just easy to manage while mixing)
Add the Hershey Sauce and Maple Syrup and mix well.

Method for assembling:
In your cake tin, first place one layer of cake as the base.
Put approximately half the ice cream mixture on top of the base and spread well.
Place the 2nd layer of cake on top of the ice cream.
Pour the remaining ice cream on top of the cake.
Place the last layer of cake on top.
Place the cake tin in the freezer for at least 8 hours or overnight to give it maximum time to firm completely.

To make the chocolate design, I have used the moulds provided by Wilton. Please refer to the ‘Gadgets’ section to get more information on it.

Congratulations! Your Ice Cream Cake is now ready to be served! 🙂


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