HOMEMADE ICE CREAM CAKE Recipe - Step by Step Guide
Learn how easy it is to make homemade ice cream cake! A simple whipped cream frosting tops layers of chocolate cake and vanilla ice cream in this homemade recipe.
– 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
Ingredient
– 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
Direction
Whisk sweetened condensed milk, vanilla, and salt. Stifle heavy cream: Stir slowly, then medium-high until stiff peaks form. Beaters lifted from bowls straighten whip cream peaks.
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Lighten sweetened condensed milk with half the whipped cream. Extra whipped cream... Freeze ice cream in a plastic springform. Plastic prevents ice cream freezing. Cold sleep.
Salt, flour, cocoa powder, baking powder, and soda in a large bowl. Mix granulated and brown sugar.
Just mix oil, buttermilk, eggs, and vanilla. As shown, the batter is thick like brownie batter.
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Stir instant espresso into boiling water. Blend briefly. Traditional thin batter! Flatbread layers: Grease two 9-inch parchment-lined pans: Divide batter. Unblock toothpick. Enclose cooled cake. Refrigerate.
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First, double my homemade whipped cream to make the frosting. You can stabilise whipped cream, but I don't believe it's necessary. Regular whipped cream freezes well!