Ah, the timeless classic—vanilla bean ice cream cake. It’s the cake everyone pretends to enjoy while secretly longing for something more exciting. But here we are, indulging in layers of smooth vanilla bean ice cream, crushed cake, and a touch of elegance that only vanilla can deliver. It’s simple, it’s familiar, and it’s shockingly satisfying. No extravagant toppings or complicated flavors needed here—just pure vanilla bliss. If you’re looking for something with a little less drama, this is your cake. It’s vanilla in all its glory, minus the gimmicks.
Vanilla Bean Ice Cream Cake
A layered cake made with rich vanilla bean ice cream and a buttery cake base, topped with whipped cream.
Ingredients
For the Cake Layer:
- All-purpose flour: 1 ½ cups
- Sugar: ½ cup
- Baking powder: 1 ½ tsp
- Eggs: 2
- Milk: ½ cup
- Butter melted: ¼ cup
- Vanilla extract: 1 tsp
For the Ice Cream Layer:
- Vanilla bean ice cream softened: 4 cups
For the Whipped Cream Topping:
- Heavy cream: 1 cup
- Powdered sugar: 2 tbsp
- Vanilla extract: ½ tsp
- Instructions
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- Grease and line a springform pan with parchment paper.
- Mix flour, sugar, and baking powder in a bowl.
- Add eggs, milk, melted butter, and vanilla extract. Stir until smooth.
- Pour batter into the pan and bake for 20-25 minutes.
- Let the cake cool completely before assembling.
Assemble the Ice Cream Cake:
- Once the cake is cool, top it with softened vanilla bean ice cream.
- Freeze for 3-4 hours until the ice cream layer is set.
Make the Whipped Cream:
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream on top of the ice cream layer. Freeze for another 1-2 hours.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 10%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 8%
- Potassium: 3%
