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Michelle Erdner

Homemade Ice Cream Layer Cake

Ice cream layer cake made with my chocolate celebration cake recipe.
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Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes
Servings: 8
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, we use Hershey
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoon baking soda
  • 2 large eggs room temperature
  • 1/2 cup sour cream or we use plain greek yogurt
  • 1 teaspoon pure vanilla extract
Ice Cream Cake
  • 1.5 quarts Chocolate ice cream (or other flavor you choose)
  • Hot fudge sauce - a couple big spoonfuls
  • 1.5 quarts Cookies and cream ice cream (or other flavor you choose)
Whipped Cream Topping
  • 2 cups Heavy whipping cream
  • 1/3 cups confectioners sugar
  • 2 tsp vanilla extract
  • optional for garnish - sprinkles, candies, cookie pieces or chocolate pieces

Method
 

For the Cake Layer:
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour, using cocoa powder, two 9" round pans and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. 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 melted 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 the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 25-30 minutes.
  5. Let the cake cool in the pan on a cooling rack for a minute. Then remove the cake from the pans and let it cool completely.
Ice Cream Layers :
  1. Line a 9" springform pan with cling wrap.
  2. Set aside one layer of cake - you only need one layer of cake to make this ice cream cake. Take the other layer and cut it in half horizontally to make two thin layers. Place the cut thin layer inside the bottom of the springform pan.
  3. Take ice cream flavor 1 out of freezer to soften up. Spread softened ice cream onto the chocolate cake layer. Cover with cling wrap and freeze 30 minutes or until firm.
  4. In a bowl, crumble the remaining thin layer of chocolate cake into it. Add a couple of spoonfuls of hot fudge sauce to the cake crumbles and mix together. Spread the mixture over the first ice cream layer, covering the entire cake. Cover with cling wrap and freeze 30 minutes or until firm.
  5. Take ice cream flavor 2 out of freezer to soften up. Spread softened ice cream over the cake crumbles and hot fudge layer. Cover with the cling wrap and freeze 12 hours or overnight.
Whipped Cream Topping
  1. In a stand mixer fitted with the whisk attachment or with a hand held 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 out of the pan. Place it on a cardboard cake plate or the bottom pan of the springform pan. Using an off set spatula frost the cake with the whipped cream. You can also pipe on decorations around the border of the cake. Garnish with sprinkles, candies etc. if desired.
  3. Slice and serve immediately or put back in the freezer for up to an hour. Use a very sharp knife to cut the cake, and dipping it into warm water helps makes clean cuts. Keep any leftover cake pieces in an air tight container in the freezer.