Homemade Ice Cream Cake
A delightful layered dessert combining ice cream and cake, perfect for celebrations and summer gatherings.
Ingredients
For the Cake
- 250 g self-raising flour
- 250 g caster sugar
- 250 g unsalted butter, softened
- 4 medium eggs
- 1 tsp vanilla extract
For the Ice Cream Layers
- 1500 ml ice cream (choose 2–3 flavours) Choose your favorite flavors.
- 200 ml double cream For ganache
- 100 g dark chocolate, chopped For ganache
- Optional: chocolate chips, fruit, or cookie crumbs For mix-ins
For Toppings and Decorations
- sprinkles, nuts, or biscuit crumbs For decorating the cake.
Instructions
Preparation
- Preheat your oven to 180°C (160°C fan). Grease two 20 cm tins.
- In a bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then add 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, or until a skewer comes out clean. Cool completely.
Ice Cream Layering
- Line the cake tins with cling film. Spread softened ice cream into each tin and add any mix-ins if using. Freeze for 1 hour.
- Once frozen, layer the cake and ice cream by placing one cake layer on a plate, followed by an ice cream layer. Repeat, stacking carefully.
- Freeze the entire cake for another 2–3 hours until firm.
Ganache Preparation
- To make the ganache, heat the double cream until just boiling, pour it over the chopped chocolate, and stir until smooth.
- Remove the cling film from the cake, pour ganache over the top, decorate with sprinkles, nuts, or biscuit crumbs, and slice while still frozen.
Notes
For best results, serve slices with a drizzle of chocolate sauce or fresh cream. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for optimal freshness within a month.