Homemade Ice Cream Cake with Vanilla Layers
A layered frozen dessert combining velvety homemade chocolate layer cake with store-bought vanilla ice cream, chilled custard frosting, and optional finishing touches like chocolate curls and fruit garnishes.
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Servings: 12 servings
Calories: 420kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 pint store-bought vanilla ice cream
- 1 cup chilled heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for custard frosting)
- Optional: chocolate curls, fresh berries, edible flowers
Instructions
- Preheat oven to 350°F (177°C) and grease two 8-inch round cake pans with non-stick spray
- Whisk flour, sugar, baking powder, salt in a large bowl
- In a stand mixer, beat butter and sugar until creamy, about 3 minutes
- Add eggs one at a time, mixing well after each addition
- Incorporate vanilla extract
- Gradually add dry ingredients in 2 additions, alternating with milk, beginning and ending with dry ingredients
- Divide batter between prepared pans and bake 25-30 minutes until toothpick comes out clean
- Cool cakes completely on wire racks
- Chill pans for at least 30 minutes
- For custard frosting: whip heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form
- To assemble: Place first chilled cake layer on serving tray, top with 1/3 of custard frosting
- Spread softened vanilla ice cream (chilled 10-15 minutes in the freezer) evenly on top
- Place second chilled cake layer on top, gently pressing down
- Double-wrap in plastic wrap and freeze 8 hours or overnight
- Before serving, let sit 10 minutes at room temperature
- Slice with a sharp knife using a sawing motion
- Garnish with optional toppings
Notes
Chill each layer for 30 minutes between assembly steps to prevent ice cream from melting
For cleaner slices, warm knife over pan (never fully heated)
Store in airtight container in freezer up to 2 weeks
Custard can be substituted with whipped cream or vegan buttercream
For cleaner slices, warm knife over pan (never fully heated)
Store in airtight container in freezer up to 2 weeks
Custard can be substituted with whipped cream or vegan buttercream
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 210mg | Fiber: 1g | Sugar: 48g