Description
A delightful homemade ice cream cake featuring layers of fluffy cake and creamy ice cream, topped with rich ganache – perfect for any occasion.
Ingredients
Scale
- 250 g self-raising flour
- 250 g caster sugar
- 250 g unsalted butter, softened
- 4 medium eggs
- 1 tsp vanilla extract
- 1.5 litres ice cream (choose 2–3 flavors)
- Optional: chocolate chips, fruit, or cookie crumbs for added texture
- 200 ml double cream
- 100 g dark chocolate, chopped
- Decorations: sprinkles, nuts, or biscuit crumbs
Instructions
- Preheat your oven to 180°C (160°C fan). Grease two 20 cm round tins.
- Cream together the butter and sugar 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 incorporated.
- Divide the batter between the prepared tins and smooth the tops. Bake for 25–30 minutes.
- Cool the cakes completely, then line each tin with cling film.
- Spread softened ice cream into each lined tin and freeze for at least 1 hour.
- Layer the cake and ice cream, freezing for another 2–3 hours.
- Make the ganache by heating the cream, then pouring it over the chopped dark chocolate.
- Pour the ganache over the frozen cake and decorate.
- Slice and serve straight from the freezer.
Notes
This cake can be prepared in advance and stored in the freezer. Warm a knife under hot water for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg