Chocolate Ice Cream Cake
A rich and delightful dessert combining layers of chocolate cake and creamy ice cream, perfect for any occasion!
Equipment
- Oven
- Mixing Bowls:
- 8-Inch Round Cake Pan
- Food Processor or Blender
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or Greek/plain yogurt
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup hot brewed coffee or milk
- 1/2 gallon ice cream flavor of choice
- 1 3/4 cups heavy whipping cream
- 1/4 cup cocoa powder for topping
- 3/4 cup powdered sugar for topping
- 1-2 teaspoons pure vanilla extract to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8-inch round cake pan with parchment paper and grease the edges.
- In a mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Mix in the sour cream until well blended.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, alternating with hot coffee until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 28-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Soften the ice cream for about 15-20 minutes, then crumble the cooled cake into a mixing bowl and combine with the ice cream.
- Transfer the mixture back into the springform pan and freeze for 2-4 hours until firm.
- For the topping, beat chilled heavy whipping cream until soft peaks form. Gradually add powdered sugar, cocoa powder, and vanilla, beating until stiff peaks form.
- Frost the cake with the whipped cream mixture and refreeze for 30-60 minutes before serving.
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Notes
Store leftovers in an airtight container in the freezer for up to 2-3 months.