Dessertsbeyondfrosting5.0
Chocolate Ice Cream Cake
Easy Homemade Chocolate Ice Cream Cake is a perfect frozen dessert for summertime. A layer of chocolate cake with chocolate ice cream and frosted chocolate whipped cream.
👥 10 Servings⏱️ Prep & Cook: 6h 28m⏳ Prep: 6h🔥 Cook: 28 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & dust the edges with a combination of flour and cocoa powder.
2
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
large eggs2(10ml) vanilla extract2 teaspoons(140g) all-purpose flour1 cup
3
In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4
Bake at 350°F for ⏱️ 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
5
To assemble:
6
About ⏱️ 20-30 minutes before you’re ready to assemble remove the ice cream from the freezer and allow it to soften. Then level off the top of your cake so it’s flat. Set aside top piece of cake that you cut off because it’s being mixing it back into the ice cream. Place the cake layer in the freezer.
7
Transfer the cake layer to an 8-inch springform pan, or line your cake pan with plastic wrap or parchment paper along the bottom and up the sides if you want to remove the cake from the pan. If it fits, place a cake board in the bottom of the pan. Place the cake layer in the bottom of the pan.
8
Measure out about 3 cups of ice cream, crumble the extra chocolate cake and then mix together.
cup (143g) granulated sugar3/4cup (59ml) vegetable oil1/4(10ml) vanilla extract2 teaspoonscup (59ml) sour cream (substitute with Greek or plain yogurt)1/4(140g) all-purpose flour1 cupcup (28g) cocoa powder (Hershey’s Special Dark is my favorite)1/4cup (157ml) hot brewed coffee (or milk)2/3cups (413ml) heavy whipping cream1 3/4cup (28g) cocoa powder1/4cup (98g) powdered sugar3/4
9
Evenly spread the ice cream over the layer of cake. Refreeze the cake for ⏱️ 2-4 hours until the ice cream has refrozen.
10
For the whipped cream topping
11
Prepare the whipping cream. Chill the bowl in the freezer or refrigerator for ⏱️ 5-10 minutes.
12
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Slowly add the powdered sugar, cocoa powder and vanilla extract, beating until combine. Then continue beating on high speed until stiff peaks form.
13
To frost the cake, remove it from the pan and place the whipped cream in a large piping bag and pipe it around the outside edge of the cake and on the top. Gently smooth with an angled spatula. Decorate with leftover whipped cream. Refreeze for ⏱️ 30-60 minutes before slicing.
Nutrition Facts
calories
478 calories
fat Content
30.5g
serving Size
1 slice
fiber Content
2g
sugar Content
33g
sodium Content
205mg
protein Content
7g
cholesterol Content
112mg
carbohydrate Content
47g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...