Vanilla Buttercream Ice Cream Cake
A delicious layered dessert with vanilla ice cream and silky buttercream, perfect for any occasion or just because.
Ingredients
For the Ice Cream Layer:
- Vanilla ice cream softened: 4 cups
- Vanilla extract: 1 tsp
For the Buttercream Layer:
- Unsalted butter softened: 1 cup
- Powdered sugar: 3 cups
- Vanilla extract: 2 tsp
- Heavy cream: 2 tbsp
- Pinch of salt
Instructions
Prepare the Ice Cream Layer:
- Line a 9-inch round cake pan with parchment paper.
- Spread softened vanilla ice cream evenly in the pan.
- Freeze for 2-3 hours until firm.
Make the Buttercream:
- Beat the softened butter with powdered sugar until smooth.
- Add vanilla extract, heavy cream, and a pinch of salt.
- Beat until the buttercream is light and fluffy.
Assemble the Cake:
- Once the ice cream is firm, spread a thick layer of buttercream on top.
- Freeze for 1 hour to firm up the buttercream.
Notes
Nutritional Information (Per Serving)
- Calories: 330
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 10%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 2%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Drizzle melted chocolate or caramel on top for extra indulgence.
- Add crushed cookies or sprinkles between the ice cream and buttercream layers for texture.
- Let the cake soften slightly before serving for a smoother texture.