Ice Cream Cake Recipe

My lovely nieces and my dear sister in law visited us for a few days and I went berserk baking all kinds of chocolate stuff for them, until my oven gave up!! This ice cream cake is one of the things I made for them and we all thoroughly enjoyed it in this scorching heat. It's very easy and simple to put together. I have given different ways to assemble this cake in the notes section.

I used homemade ice cream. I had made some rose milk flavored ice cream, which tasted too good! You can use any ice cream of your choice. Also, the sides of my cake pan was not tall enough so I built the sides up with parchment paper. 
There are many ways of making an ice cream cake, this is the way I made it. Check the notes section for more ideas and let your imagination come up with your own version of an ice cream cake. 
This cake tastes so good that it's worth all the effort making it. It's actually very easy to make but takes some time since each layer needs to set perfectly before we add the next layer. So I would suggest you bake the cake and start with the preparation 2 days ahead of the day you want to cut the cake.

Ingredients

• Chocolate cake - One 9 inch cake
• Ice Cream - 1.5 litres of ice cream
• Whipping Cream - 1/2 cup
• Kit Kat bars - 2 packs
• Oreo cookies - 1 pack
• Chocolate chips - 1/2 cup
• Nuts - 1/2 to 3/4 cup
• Vanilla Extract  - 1 tsp

Method

For the cake - the base layer.

1. You can use any cake of your choice. I used this eggless dairy free chocolate cake. Bake the cake and set aside until it cools completely.

For the ice cream layer

1. Use any ice cream, any flavor of your choice. I used this chocolate ice cream recipe but instead of using cocoa powder, I used 10 drops of rose milk essence to make the rose milk flavored ice cream. 
2. Make the ice cream the day before and leave it in the freezer to set.

For the whipped cream layer.

1. Take 1/2 cup of heavy whipping cream and let it thaw for a couple of hours in the fridge.
2. Chill the bowl and beaters in the freezer for 15 minutes before beginning to whip.
3. Place the thawed cream in a stainless steel bowl, add 1 tsp vanilla extract and whip until the cream reaches stiff peaks. Whip for about 7-8 minutes.
4. The cream will double in volume. So you will get 1 cup of whipped cream.
5. Cover and leave it in the fridge until ready to use.

Assembling the cake

1. Leave the ice cream out in the kitchen counter for it to soften up a bit. 
2. Line the base and sides of a 9 inch round cake pan. Make sure to build the sides of the pan, if your cake pan is not tall enough. Grease the pan.

3. Place the cooled chocolate cake inside the pan. Brush the cake with some grape juice. I made it from home made grape squash. This is optional.

4. Crush the kit kat and sprinkle it over the cake. Add the chocolate chips too.
5. Add the softened ice cream over this layer and spread it evenly.

6. Cover and leave it in the freezer for the ice cream to set firmly. I left it for 2 hours.
7. Crush the oreo cookies using a blender or a rolling pin. I placed the cookies in a ziplock bag and smashed them using a rolling pin. Set this aside.
8. Once the ice cream layer is set firmly, remove from freezer. Sprinkle the crushed oreos over the ice cream layer. Add more chocolate chips if needed.

9. Remove the whipped cream from the fridge. Place it over the crushed oreos and smooth it out evenly using an angulated spatula.

10. Add the nuts over the whipped cream. Cover and re-freeze until it all sets perfectly.
11. Let the cake set in the freezer for a whole day. Remove 15 minutes before serving so it will be easy to cut.

Enjoy the cake!

Notes

1. You can add as much or as little of all the ingredients mentioned. The amount of ice cream and whipped cream is purely your choice.
2. Use any fill ins of your choice. The amount you use is also your choice. You can even add chocolate sauce or butterscotch sauce.
3. You can add the fill ins to the ice cream and mix it for more crunch.
4. You can completely skip the cake and use a biscuit base as well. Crush a pack of biscuits, add some butter and press into the bottom of the cake pan to make a base or skip both and make it into a full ice cream cake.
5. Soaking the cake with grape juice is my preference. You can skip it. I just love the flavor of chocolate cake soaked in grape juice.
6. You can slice the cake into 2 or 3 layers and place one layer at the bottom, top it with ice cream, place another layer of cake over that and top that with ice cream and build the cake that way. 
7. You can also add different flavors of ice cream. I was going to add the rose milk flavored ice cream and chocolate ice cream but the chocolate ice cream was so yummy it got over before I could add it to my cake!
8. Since this ice cream is homemade, it melts faster than a store bought ice cream. The cake was taken from the freezer so the cake layer was firm while the ice cream started to melt. If you want to avoid quick melting ice creams in this heat, go for store bought ones.
9. If you don't have whipping cream, leave that out. Add the nuts to the ice cream layer itself.
10. If leaving the cake in the freezer, while it sets and after, always keep the cake covered.

Until next time,

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