Ice cream cake

This cake is a dream come true dessert for kids and adults alike.

Prep time: 1 hour
Cook time: 40 minutes, if you bake the cake
Serves 12

Ingredients for the ice-cream cake:
1/2 gallon chocolate ice-cream, softened
1/2 gallon vanilla ice-cream
1 9 inch strawberry cake, home made or store bought
1 cup sprinkles
1 cup chocolate chips

If you are using a store bought cake, skip the cake making steps.

Ingredients for the strawberry cake:
4 eggs, at room temperature
3/4 cup vegetable oil
2 cups flour/maida
2 and 1/2 cups sugar
2 tsp vanilla
2 tsp baking powder
1/2 tsp strawberry flavor
1 cup warm milk

  1. Prep the baking pan with butter and flour, line the base with parchment paper; Set aside.  
  2. Sift the baking powder, flour and salt together, set aside. 
  3. Preheat the oven at 375 degree F. 
  4. Whisk the eggs and sugar until light yellow and fluffy. 
  5. Add vanilla and oil; beat on medium speed for about 3 minutes. 
  6. Pour flour, a little at a time, alternating with milk. Whisk on low speed until combined. Add strawberry flavor and combine. 
  7. Pour the cake batter into the prepared baking pan, bake for 25 to 28 minutes, or until a skewer inserted in the center of the cake comes out clean. 
  8. Remove from the oven, and cool completely. Cut the top off, and divide the cake into two equal layers. 

Tips for a better ice-cream cake:

  • For an ice-cream cake, it is best to use a cake pan with a removable base. When the ice-cream cake is frozen, it can be remove easily.
  • It is also best to use ice cream that comes in a paper carton. You can cut off the carton, slice the ice-cream into long thick strips and assemble. You can also melt the ice-cream just a few seconds in the microwave, and apply it in layers. Choose what's convenient for you. 
  • I prefer to have just ice-cream and cake layers. I dint ice the entire cake with frosting. This cake has enough calories already :-) 
  • Work quickly while assembling the cake, else the ice-cream can melt right into the cake layer! Freeze the cake after every layer, if you live in warm temperatures. 
  • Cut the cake with a knife dipped in warm water.

Assembly of the ice-cream cake

  1. Start by lining the ice-cream-cake pan with cling wrap. 
  2. Overflow the cling wrap so you can cover the finished cake and it is easy to pull of out of the pan when frozen. 
  3. Place the base layer of cake.
  4. Spread chocolate ice-cream as the second layer.
  5. Add the third layer as cake.
  6. Top it with vanilla ice-cream.
  7. Sprinkle chocolate chips and sprinkles.
  8. Pull over the overflowing cling wrap and seal the cake well. 
  9. Freeze for 8 hours. 
  10. You may frost the frozen cake with frosting or whipped cream, and refreeze it. 
  11. Remove from the freezer for about 15 to 30 minutes before you can cut and serve the cake. Enjoy!