Homemade ice cream cake recipe

Learn how easy it is to make homemade ice cream cake! A simple whipped cream icing tops layers of chocolate cake and vanilla ice cream in this handmade dish.

– 2 cups all-purpose flour spooned & leveled (250 grams) – ¾ cup unsweetened cocoa powder (65 grams) – 1 ½ teaspoons baking soda – 1 ½ teaspoons baking powder – 1 teaspoon salt – 1 cup granulated sugar (200 grams) – 1 cup packed light brown sugar (200 grams) – ½ cup canola or vegetable oil (120 ml) – 1 cup buttermilk (240 ml)


– 2 large egg – 2 teaspoons pure vanilla extract – 1 cup boiling water (240 ml) – 1 teaspoon instant espresso powder or instant coffee optional but recommended


Using plastic wrap, cover a 9-inch springform pan with enough overhang for removal, create vanilla ice cream. Salt, vanilla, and sweetened condensed milk in a big bowl. 


Heavy-whipped cream requires a stand mixer with whisk or big basin with handheld mixer. Be patient. Mixed on medium-high until firm peaks.


Mix half the whipped cream into the sweetened condensed milk mixture gently, then the remainder barely. A springform pan with smooth ice cream. Ice cream overnight with plastic wrap.


Cocoa cake layers at 350°F/180°C. Two 9-inch nonstick pans. Make pan parchment circles. Sieve flour, cocoa/baking powder, baking soda, and salt in a large bowl. 


Granulated brown sugar. Oil, eggs, vanilla, and buttermilk. Dessert-like fat. Mix hot water and instant coffee. Bowl mixture. Weak batter.


Baking two cakes. BAKE 28–30 minutes until a toothpick inserted into the center comes out clean and the tops bounce back when touched. Get wire rack out of oven. Store cake layers in plastic.


Also See: 

Cinnamon swirl banana bread recipe