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

Adapted from Williams-Sonoma

4.5 from 2 votes

Prep Time: 50 mins

Cook Time: 3 hrs

Total Time: 3 hrs 50 mins

Course: Treats

Cuisine: American

Method: Freezer Friendly

Diet: Peanut/Tree Nut-Free, Vegetarian

Print Recipe

Servings: 12 people

Ingredients

  

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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

 

• 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!
• 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.
• 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.
• 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.
• 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. :)
• 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.
• Optional toppings:

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

Notes

We recommend organic ingredients when feasible.

Tried this recipe?Let us know how it was!