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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
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
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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!
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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.
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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.
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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.
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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. :)
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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.
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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.
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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.
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.
My husband can’t have chocolate. How does this cake taste without the cocoa?
Hi Michelle. Not sure about that. :)
Where do you find dye-free sprinkles?
Hi. Try here: http://www.indiatree.com/Subcategory_Page.php?Category=NC&SubcatID=41
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 !!!
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!!!
Hi. This should help you adjust the recipe: https://www.thespruce.com/cake-baking-times-per-pan-305281.