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Frozen Cake – Cooking with Class » Simple and Healthy Recipe! ✅

Homemade Ice cream cake! It’s topped with a super easy, made-from-scratch chocolate cake, rich fondant sauce, delicious ice cream of your choice, and finished with a final layer of soft, sugary whipped cream.

The BEST ice cream cake!

This is truly one of the quintessential party cakes! You get four layers of distinctive spoilage in each slice of cake.

And with its mix of homemade capes and store-bought capes, it’s simple enough yet impressive enough. The cake and whipped cream are made fresh, while the ice cream and caramel sauce are store-bought to save time.

I really don’t mind admitting how many slices I’ve been able to polish in a week. Let’s just say this cake is dangerously delicious!

Chocolate cake is perfectly dark (something in between brownie and cake texture) and you wouldn’t believe how easy the batter is to make. It was inspired by my easy chocolate cake, but I sized it up a little smaller and replaced the buttermilk with sour cream so it wouldn’t freeze.

I recommend making the tart a day in advance so it has time to fully harden in the freezer before serving.

Pamper yourself this weekend with this chocolate ice cream cake, you don’t have to wait for a birthday to make something so tempting!

Ice Cream Cake Recipe Ingredients

  • 1 cup (129g) unbleached all-purpose flour (spoon and level to measure)
  • 7/8 cup (175g) granulated sugarplus 3 tablespoons
  • 1/3 cup (30g) Dutch process cocoa powder
  • 1/2 teaspoon sodium bicarbonate
  • 1/2 teaspoon Salt
  • 3/4 cup (170g) sour cream
  • 1/3 cup vegetable oil or canola oil
  • 1 large egg
  • 2 teaspoons vanilla extractplus 1 teaspoon
  • 1 jar (10 ounces). thick fondant sauce
  • 48 ounces Strawberry ice cream either cookies and ice cream
  • 2 cups thick cream

How to make and ice cream cake

Scroll down for full recipe instructions with print option.

  1. Line a springform pan with greased aluminum foil, preheat oven. You can also wrap a moist strip of cake around the pan if you want a perfectly level cake.
  2. Blend the dry ingredients for the cake. Add the wet ingredients then mix.
  3. Pour into prepared pan and cook until firm. Let it cool down completely.
  4. Spread the caramel sauce and freeze.
  5. Spoon slightly softened ice cream on top and freeze.
  6. Remove cake from pan.
  7. Prepare the sweetened whipped cream and spread it over the cake.
  8. Garnish with chocolate chips or chopped chocolate and freeze until firm.
  9. Cut into slices and serve quickly so it doesn’t melt.

Types of ice cream to use

My favorite ice cream flavors to use here are Cookies and cream either strawberry. But other great options would be mint chocolate chip, cookie dough, chocolate, caramel, peanut butter, cherry, coffee, cheesecake, pistachio either vanilla bean

So another variation here is to spread the whipped cream over the top and sides of the cake, or for a thicker layer (which is more similar in size to the other layers), just spread it on top.

storage tips

  • Keep ice cream cake should be stored in the freezer. It won’t last long at room temperature as the ice cream melts quickly!
  • This ice cream cake is best served within 2 weeks of making.

More Tempting Cake Recipes to Try

Ice cream cake

It’s topped with a super easy, made-from-scratch chocolate cake, rich fondant sauce, delicious ice cream of your choice, and finished with a final layer of soft, sugary whipped cream.

Servings: 12

For the chocolate cake

  • 1 cup (129 g) unbleached all-purpose flour (tablespoon and level to measure)
  • 7/8 cup (175g) granulated sugar
  • 1/3 cup (30g) dutch process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) sour cream
  • 1/3 cup vegetable oil or canola oil
  • 1 large egg
  • 2 teaspoons vanilla extract

dark chocolate and ice cream

  • 1 jar (10 ounces) thick fondant sauce* (1 cup)
  • 48 oz Strawberry ice cream or cookies and cream ice cream

Top with whipped cream

  • 2 cups of cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • For the cake: Preheat oven to 350 degrees. Line a 9-inch springform pan (at least 3 inches tall) with 18-inch-wide heavy-duty foil (be sure not to tear the foil, or you’ll have to start over with new foil). Spray bottom of foil with nonstick cooking spray and lightly spray sides.
  • In a large bowl, whisk together the flour, 7/8 cup sugar, cocoa powder, baking soda, and salt.

  • Add sour cream, vegetable oil, egg, and 2 teaspoons vanilla extract. Using a wooden spoon or spatula, mix until mixture is well blended.

  • Pour the mixture into the prepared pan and spread evenly. For a perfectly level cake, you can wrap a moist strip of cake around the pan before baking. This is optional but useful.
  • Bake in a preheated oven until toothpick inserted in center is clean, about 25-30 minutes.

  • Cool completely on a wire rack, about 2 hours.

  • For the dark sauce: Spread caramel sauce evenly over cake layer. Freeze 1 hour. In the last 30 minutes, take the ice cream out of the freezer and put it in the fridge to soften.

  • For the ice cream: Scoop up the slightly softened ice cream and spread it on the cake over the fondant layer. Gently press to level and distribute evenly, filling gaps. Freeze 2 hours until hardened.

  • Remove cake from freezer, tilt pan and quickly run warm water around outer ring of pan (don’t wet cake!), then loosen ring from springform pans. Transfer to a plate with the layer of ice cream in a vertical position (removing the film) and return to the freezer.

  • For the whipped topping: In a large bowl, combine the cream, 3 tablespoons sugar, and 1 teaspoon vanilla.

  • Using an electric mixer, beat mixture on medium-low speed until it begins to thicken slightly, then increase to high speed and beat until very stiff peaks form.

  • Spread the mixture over the cake. You can design just the top or the top and sides. If you like, you can also create swirls of whipped cream around the top edge of the cake and add sprinkles or finely chopped chocolate for decoration.

  • Freeze until just starting to harden, about 1 hour, then wrap with foil to prevent freezer burn, and freeze for another hour, or until set. The cake can be frozen for 2 weeks.

  • Cut into slices and serve quickly after slicing.

  • *Be sure to use a thick fondant sauce, otherwise a runny fondant sauce will be a mess and will soak into the cake and make it soggy.
  • Other delicious ice cream flavors to use here include mint chocolate chip, cookie dough, chocolate, caramel (unsalted or too soft), peanut butter, cherry, coffee, cheesecake, pistachio, or vanilla.

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