Classic Vanilla Ice Cream Cake
This dessert layers vanilla ice cream with a simple, buttery cake base, topped with whipped cream for the perfect bite.
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 ice cream softened: 4 cups
For the Whipped Cream Topping:
- Heavy cream: 1 cup
- Powdered sugar: 2 tbsp
- Vanilla extract: ½ tsp
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- Grease a springform pan and set aside.
- In a bowl, mix flour, sugar, and baking powder.
- 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 adding ice cream.
Assemble the Ice Cream Cake:
- Once the cake is cool, top with softened vanilla ice cream.
- Freeze the cake for 3-4 hours to set.
Make the Whipped Cream:
- Whip the 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: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 12%
- Calcium: 8%
- Iron: 5%
- Vitamin D: 10%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add chocolate shavings or fresh fruit to the whipped cream topping for extra flair.
- For a crunch, sprinkle crushed cookies between the ice cream and cake layers.
- Let the cake thaw for 10 minutes before slicing for clean, smooth cuts.