Amazing Ice Cream Cake Recipe

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is lower in fat, while frozen yogurt can be less expensive.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and can be lighter.

cake layers

🥗Healthier: whole grain cake

💰Cheaper: store-bought cake

Whole grain adds fiber, while store-bought saves time.

chocolate syrup

🥗Healthier: dark chocolate sauce

💰Cheaper: homemade chocolate sauce

Dark chocolate has antioxidants, and homemade can save money.

Preheat the oven to 350°F.

In a bowl, combine 150 grams of all-purpose flour, half a teaspoon of kosher salt, one teaspoon of baking soda, half a teaspoon of baking powder, and one cup of sugar. Whisk until combined.

Sift in cocoa powder to avoid lumps and whisk until homogenous.

In a separate bowl, mix one third cup of vegetable oil, half a cup of water, one large egg, half a cup of buttermilk, one quarter cup of sour cream, and two teaspoons of vanilla. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin.

Prepare an eight-inch pan with baking spray and pour the batter into it. Optionally, use a damp baking strip around the pan to ensure even baking.

Bake in the oven for 35 to 38 minutes until the center is set. Let it cool.

Prepare the ice cream layer by wiping the inside of a clean eight-inch pan with a damp cloth and lining it with plastic wrap.

Scoop one and a half quarts of slightly softened cookies and cream ice cream into the pan, pressing it down. Cover and freeze until firm.

Once the cake is cool and the ice cream layer is frozen, spread a layer of homemade fudge sauce on top of the cake.

Sprinkle crumbled Oreos over the fudge sauce layer.

Remove the ice cream layer from the pan and place it on top of the cake.

Cover the cake with plastic wrap and freeze while preparing the whipped cream topping.

In a bowl, combine one pint of cold cream, three tablespoons of powdered sugar, and one or two teaspoons of vanilla. Whisk until soft peaks form, being careful not to overmix.

Remove the cake from the freezer and pipe the whipped cream on top, smoothing it out with an offset spatula.

Return the cake to the freezer for 20 minutes to firm up the whipped cream.

After 20 minutes, drizzle more fudge sauce on top of the cake as a drip decoration.

Use the remaining whipped cream to pipe decorative scallops on top of the cake.

Finish by garnishing the base of the cake with crumbled Oreos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens