Description
A delightful combination of fluffy cake and smooth ice cream, 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
- 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 cake tins.
- Cream the softened butter and caster sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Fold in the self-raising flour until just incorporated.
- Divide the batter evenly between the two prepared tins, smoothing the tops.
- Bake for 25–30 minutes, until golden and a skewer inserted comes out clean. Cool completely in the tins.
- Line the same tins with cling film, overhanging to cover the ice cream later.
- Scoop and spread softened ice cream into each lined tin, smoothing the tops.
- Freeze for at least 1 hour.
- Layer the cooled cake layers and ice cream thoughtfully.
- Freeze the entire cake for 2–3 hours until firm.
- Heat the double cream until just about to boil. Pour over chopped dark chocolate and stir until smooth.
- Remove the cling film and place the cake on a serving platter. Pour the ganache over the top.
- Decorate with sprinkles, nuts, or biscuit crumbs.
- Slice and serve straight from the freezer.
Notes
This ice cream cake can be made ahead of time and frozen. Leftovers should be wrapped and kept in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg