Description
A creamy, indulgent Homemade Ice Cream Cake that combines layers of velvety ice cream and tender cake, perfect for summer gatherings.
Ingredients
Scale
- 250 g self-raising flour
- 250 g caster sugar
- 250 g unsalted butter, softened
- 4 medium eggs
- 1 tsp vanilla extract
- 1.5 litres ice cream (choose 2–3 flavors)
- Optional: chocolate chips, fruit, or cookie crumbs
- 200 ml double cream
- 100 g dark chocolate, chopped
- Decorations: sprinkles, nuts, or biscuit crumbs
Instructions
- Preheat your oven to 180°C (160°C fan) and grease two 20 cm tins.
- Cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the self-raising flour until just combined.
- Divide the batter evenly between the two tins and bake for 25–30 minutes.
- Let them cool completely on a wire rack.
- Line the tins with cling film, ensuring they overlap for easy removal.
- Spread softened ice cream into each lined tin and pop these in the freezer for about 1 hour.
- Layer the cooled cakes and ice cream, stacking them together and freeze for an additional 2–3 hours.
- Heat the double cream until just boiling, then pour over the chopped dark chocolate.
- Stir until smooth to create a ganache.
- Remove the cling film and pour the ganache over the cake, decorating with sprinkles or nuts.
Notes
This cake can be made a day in advance and stored tightly in the freezer. For a lighter option, substitute butter with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg