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Homemade Ice Cream Layer Cake

Ice cream layer cake made with my chocolate celebration cake recipe.
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Prep Time 1 day
Total Time 1 day 25 minutes
Course: Dessert
Ingredients Method

Ingredients
  

For the Chocolate Cake Layer:
  • 1 cup unsalted butter plus more for the pan
  • 1/3 cup cocoa powder plus more for the pan
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs room temperature
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon pure vanilla extract
Ice Cream Cake:
  • 1.5 quarts chocolate ice cream or another flavor of your choice
  • Hot fudge sauce a couple of big spoonfuls
  • 1.5 quarts cookies and cream ice cream or another flavor of your choice
Whipped Cream Topping:
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • Sprinkles candies, cookie pieces or chocolate pieces, optional for garnish

Method
 

For the Cake Layer:
  1. Position a rack in the center of the oven and heat to 350°F. Butter and flour two 9-inch round pans, using cocoa powder, and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt and water. Place over medium heat and cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar and baking soda. Add half of the cooled chocolate and butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining chocolate and butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream or Greek yogurt and vanilla extract until smooth.
  4. Scrape the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 25–30 minutes.
  5. Let the cakes cool in the pans on a cooling rack briefly. Remove from the pans and let cool completely.
Ice Cream Layers:
  1. Line a 9-inch springform pan with cling wrap.
  2. Set aside one layer of cake—you only need one cake layer to make the ice cream cake. Take the other layer and cut it in half horizontally to make two thin layers. Place one thin layer in the bottom of the springform pan.
  3. Take the first ice cream flavor out of the freezer to soften. Spread the softened ice cream over the chocolate cake layer. Cover with cling wrap and freeze for 30 minutes or until firm.
  4. Crumble the remaining thin layer of chocolate cake into a bowl. Add a couple of spoonfuls of hot fudge sauce and mix together. Spread the mixture over the first ice cream layer, covering the entire cake. Cover with cling wrap and freeze for 30 minutes or until firm.
  5. Take the second ice cream flavor out of the freezer to soften. Spread the softened ice cream over the cake crumble and hot fudge layer. Cover with cling wrap and freeze for 12 hours or overnight.
Whipped Cream Topping:
  1. In a stand mixer fitted with the whisk attachment, or using a handheld mixer, beat the heavy cream, confectioners' sugar and vanilla on medium-high speed until stiff peaks form.
  2. Remove the ice cream cake from the freezer and take it out of the pan. Place it on a cardboard cake plate or the bottom of the springform pan. Using an offset spatula, frost the cake with the whipped cream. You can also pipe decorations around the border. Garnish with sprinkles, candies, cookie pieces or chocolate pieces if desired.
  3. Slice and serve immediately, or return to the freezer for up to an hour. Use a very sharp knife to cut the cake; dipping the knife in warm water helps make clean cuts. Store leftover cake in an airtight container in the freezer.