A scrumptious ice cream cake reminiscentof the classic ice cream sandwich, topped with a chocolate glazeand decorated with a white chocolate drizzle. A little more effortto prepare than your average ice cream cake, but worth it.
Recipe: Ice Cream Cake
For Cake: Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch baking pan and line the bottom and sideswith parchment or waxed paper.
In a medium bowl, whisk together the eggs,milk, oil, and vanilla extract; set aside.
In a large mixing bowl, combine the 3cups sugar, flour, cocoa, baking powder, baking soda, and salt.Add the wet mixture to the flour mixture and mix at low speedof an electric mixer for 5 minutes. Gradually add the hot waterwhile mixing at low speed just until combined. Batter will bethin. Pour the batter into the prepared baking pan.
Bake for 25 to 30 minutes or until woodenpick inserted in center comes out clean. Cool cake in pan onwire rack, then refrigerate, covered, for 1 hour or until readyto assemble cake.
To Assemble Cake: Place a piece of parchmentover the entire cake and then carefully turn it out onto a largework surface. Peel off the original parchment and carefully cutthe cake in half lengthwise into 2 layers using a large serratedknife. Place one layer of cake on a rectangular serving platter(or line an upside-down 13 x 17 x 1-inch baking pan with foil).Spread the softened ice cream evenly to the cake edges. Freezefor 15 to 20 minutes.
Once chilled, carefully place the secondlayer of the cake onto the ice cream layer, cover with parchmentpaper and gently press down with another baking sheet pan gentlyto adhere the top layer. Return cake to the freezer.
For the Chocolate Topping: In a smallsaucepan, heat the 1 cup of cream just to a boil; remove fromheat and add the chopped semisweet chocolate and whisk untilsmooth. Set aside and prepare the White Chocolate Trim.
For the White Chocolate Trim: Repeat thesame procedure as for the Chocolate Topping and place it in smallpastry bag with a small plain tip.
Remove the cake from the freezer and workingquickly, spread the Chocolate Topping evenly over the top ofthe cake only.
Drizzle straight lines of the White ChocolateTrim across the entire surface of the cake diagonally. Draw awooden pick back and forth in the opposite direction of the linesto make decorative pattern.
Return finished cake to the freezer untilready to serve.
3 large eggs
1 1/2 cups milk
3/4 cup vegetable oil
2 teaspoons vanilla extract3 cups granulated sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups very hot waterIce cream center:
1 pint your favorite ice cream, slightly softenedChocolate Topping:
1 cup heavy cream
8 ounces semisweet chocolate, chopped (or use chips)White Chocolate Trim: (optional)
1/2 cup heavy cream
4 ounces white chocolate, chopped
Makes 12 servings.
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