Do you like your ice cream cake to be just ice cream? Or do you like it with a bit of cake? I have a slight preference for the latter, but I wouldn't say no to one that's all ice cream either. Actually I wouldn't say no to any cake. Full stop.
Little Alexander turns one in September (can you believe it?) and I thought it would be a good idea to make him an ice cream cake, so he can get his first taste of ice cream and cake all that the same time! Trouble is, I've never made one before, so I decided to make a practice one. Here's how...
180g butter, chopped
1 1/2 cups caster sugar
1 1/2 cups self raising flour
1/2 cup plain flour
2/3 cup cocoa powder
1/2 cup milk
vanilla ice cream, softened
1. Preheat oven to 180 degrees celsius. Grease cake pan.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flours and cocoa powder into large mixing bowl. Add milk and butter mixture and stir with wooden spoon until combined.
4. Bake in oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn cake onto wire rack to cool. Once cake is completely cool, slice off top to make level and then cut remaining cake into horizontal halves.
5. Soften ice cream by placing in fridge for 30 minutes. It should be soft enough to spread but not too soft that it melts and makes a mess.
6. Wash cake tin and lightly grease before lining with cling wrap. Place bottom half of cake in the tin. Add desire amount of ice cream and smooth with spatula or back of a spoon. Repeat with another layer of cake and ice cream. Freeze your assembled cake until firm.
7. Gently lift your cake out of the cake tin and place on place. Unwrap the cake and 'ice' the sides with softened ice cream. Return to freezer until firm.
PS: click here for a printer friendly version of this recipe.