CLOSE

Skip links

September 17, 2014
42 Comments

Homemade Ice Cream Cake!

Every now and then we “break the rules” with a special homemade treat like this one that I’m sharing today. That’s because it’s unrealistic to think you’ll never indulge in a sweet treat again (oh, the horror!), and I fully recognize that when there is a special occasion, the homemade from scratch version (even with sugar and a little white flour) is far better than the store bought variety.

So on that note, I present to you…Homemade Ice Cream Cake! And I must share that my husband, who has never been much of a dessert person, was caught red handed having seconds of this cake! I about fell out of my chair when I saw that happen. So for a special celebration or occasional treat, this make-ahead dessert will surely be a crowd pleaser. Enjoy!

Homemade Ice Cream Cake on 100 Days of #RealFood

 

Homemade ice cream cake on 100 Days of #RealFood

Homemade Ice Cream Cake

Course: Dessert
Prep Time: 50 minutes
Cook Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 12
Adapted from Williams-Sonoma
Print

Ingredients

For the Cake

  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder I prefer the extra dark variety
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar + an extra tablespoon
  • 3/4 cup milk can sub water
  • 1 egg
  • 1/3 cup butter melted (plus extra for greasing, can sub melted coconut oil)
  • 1 tablespoon pure vanilla extract

For the Ice Cream

  • 2 cups heavy cream
  • 1 cup milk
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat the oven to 325 degrees F. Grease a rectangular baking dish with butter and set aside. Make sure the bowl from your ice cream maker is freezing cold in your freezer!
  2. In a large mixing bowl, whisk together the flours, cocoa, baking powder, salt, and sugar. Make a well (hole) in the center and drop in the milk, egg, melted butter, and vanilla extract. Use a fork to mix in the wet ingredients and thoroughly combine the batter, but do not over mix.
  3. Pour the batter into the baking dish and bake for 16 to 18 minutes or until a toothpick comes out clean when inserted in the center. Let the cake cool as much as possible (ideally completely) before moving on to the next step.
  4. Once the cake has cooled, set up the ice cream maker. In a large glass measuring cup, measure out and whisk together the cream, milk, syrup, and vanilla extract. Turn on the machine and pour the cream mixture into the freezer bowl through the ingredient spout. Let the machine run until the mixture has thickened and resembles ice cream, about 20 to 30 minutes.
  5. Carefully spread the ice cream out into one even layer on top of the cooled cake. Cover and place the cake in the freezer and let it set for 3 to 4 hours. Although, I recently only let it set for 2 hours, and the world did not stop turning. :)
  6. If the ice cream has become frozen solid, let it soften on the counter for 10 or 15 minutes before serving. Add toppings such as dark chocolate shavings and fresh strawberries just before serving.

  7. Optional toppings:

    Dark chocolate shavings (use a carrot peeler) and/or dye-free sprinkles, fresh sliced strawberries and/or raspberries.

Recipe Notes

We recommend organic ingredients when feasible.

 

Homemade Ice Cream Cake on 100 Days of #RealFood

 

 

Reader Interactions

42 Comments

  1. Do you have a good dairy and egg free icecream recipe that would work with this cake. I have tried a couple of coconut milk recipes but they get icy in the freezer. We have found the best way to eat it is right out of the maker like soft serve. Any ideas would be appreciated.

    Reply

    • Hi there. Sorry, we do not but I have recently read that arrowroot powder can help make homemade ice cream less icy. It might work that way with the coconut milk version, too.

      Reply

  4. Made this last night, 3 adults & 12 kids LOVED it !!! Only used 2 eggs instead of 4, and used 8oz of softened cream cheese mixed with 1/2 C honey for the frosting. This will be forever in my recipe book. Easily converted to dutch oven recipe for camping ! Softened the butter and just thew all the ingredients in a bowl and mixed it until well incorporated. Came out Uh-May-Zing !!!

    Reply

  5. This looks amazing. Any tips if making the cake in 2 rounds instead of a baker? I wanted to do a layered cake. Baking time, etc. thanks!!!

    Reply

1 2 3

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

Buying organic (or not)
Despite the fact that we absolutely prefer and always try to buy organic…I really want to get one thing straight here. Just because something is organic does not automatically mean it is healthy and that you should eat it! There are still highly processed foods out there that just happen to be mad

Read More >
On a budget?
Real food can be expensive! Here's my 100 Days of a Budget experience - find out how we stuck with real food on a budget.

Read More >
Oatmeal from 100 Days of Real Food
I actually don’t even like oatmeal, but it’s a very easy “real food” meal that both of my daughters happen to LOVE. They love it so much that my 1st grader takes oatmeal to school as her snack every single day and my preschooler sometimes takes it as part of her lunch (in a Thermos to keep i

Read More >
Pesto Chicken Grill Packets on 100 Days of Real Food
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don't even have to get any plates dirty if you don't want to. These Pesto Chicken Grill Pa

Read More >
Here is a recipe that offers a little twist on the classic BLT sandwich…if you so desire. With some fresh locally grown or homegrown tomatoes you cannot go wrong whether you decide to include the crabmeat or not. I do admit this is not an entrée my kids will dig into, but they do like bacon and t

Read More >
Ever since I made this recipe we have a fear that our 5-year-old is going to turn into a piece of zucchini bread!  She cannot stop eating it. She actually said she was sad about something the other day, but eating a piece of zucchini bread would make it all better. And can you tell that I couldn’

Read More >
Earlier this month on Facebook I asked the following question: Have any of you (or someone you know) been able to stop taking some prescription meds after making a change to your diet? If so, I'd love to hear about it! I was definitely expecting to hear some great success stories, but was completely taken aback by almost 800 comments sharing amazing and - in some cases - truly unbelievable transformations. I just had to recap some of the really amazing feedback here in an effort to inspire and help others. But as I've stated on our Terms of Use page, "This information on this blog is not intended to diagnose, prevent, treat or cure any disease. Never dismiss any advice your health physician gives. The authors shall in no event be held liable for any loss or other damages bla bla bla." So now that our arses are covered please read these stories below and be inspired. And in all seriousness, it is advised that you not stop taking any of medications unless under the guidance of your doctor. If your doctor doesn't believe that it's possible to improve your health through a change in diet (instead of immediately resorting to pharmaceuticals) then - GET A SECOND OPINION! Just my two cents :)

Read More >
Interview with Robyn O’Brien, Part II (Plus a Book Giveaway!)
This is Part II of my interview with Robyn O'Brien - in Part I we discussed food allergies, diet and our food supply. And we are actually giving away 10 copies of Robyn's book The Unhealthy Truth, which shares the story of "One Mother's Shocking Investigation into the Dangers of America's Food Supply - and What Every Family Can Do to Protect Itself." It's straight up non-fiction, but as Robyn reveals what she learns through her research it begins reading like a thriller (at least for someone like me who's interested in food and my family's health!). At the end of the interview you'll see instructions for how to enter to win.

Read More >
Giveaways, Interviews
1054 Comments

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend