We all remember our first ice cream cake - the combination of a sweet, rich cake + a refreshing, cold layer of ice cream = delicious! Whether it be a warm summer day sitting on a porch or a birthday celebration while crowded in the kitchen, it is a cake that stirs up wonderful memories of our childhood.
Yet the prospect of making one? We normally leave such feats to Baskin Robbins or Cold Stone. Yet in all honesty, they are not as scary as they may seem. The two cakes I've included here are a Chocolate Malt Ice-Cream Cake and an Anne original (for the first time on this blog!) a Chocolate and Mint Chocolate Chunk Ice Cream Cake with Whipped Cream.
This cake, while based on the picture would seem to be quite the endeavor, is in fact a very simple recipe. All you need is a little time and patience to allow everything to chill and set. The best thing about this cake is it's amazingly versatile and the ingedients can easily be adjusted (for example, rather than maltballs you can substitute Reese's Peanut Butter Cups, or rather than chocolate syrup you can substitute caramel topping).
I baked this cake for my friend Katherine's birthday - needless to say, the excessive presence of chocolate and ice cream was in no way declined by any of the guests.
This is a Betty Crocker recipe, a cookbook that goes back many generations in my family. The most frequented recipes for my mother are from this book. The only (slight) difference I made was to use FRENCH vanilla ice cream rather than regular - the former has a much stronger flavor and is richer as well.
Chocolate Malt Ice-Cream Cake
Serves 12 - 16
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teasponn vanilla
- 1 cup chocolate fudge topping
- 1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
- 2 cups malted milk ball candies, coarsely chopped
- 1 cups whipping (heavy) cream
- 1/4 cup chocolate fudge topping
- Additional malted milk ball candies, if desires
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
This next cake was also a birthday cake, this time for my friend Kyle. He requested a mint cake, and chocolate and mint are a "match made in heaven," and I have found the best context for said match to be in ice cream. As such, I endeavored to make my own creation.
Like the previous cake, this one required a lot of time and patience, but this one was ESPECIALLY well-worth the wait. I used the ONLY chocolate cake recipe I trust, and that is Hershey's recipe. The filling is a quart of mint chocolate chunk ice cream, topped with a basic whipped cream topping with chocolate syrup. The birthday celebration was well-attended, and thus this cake was immediately devoured.
Chocolate and Mint Chocolate Chunk Ice Cream Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 quart mint chocolate chunk ice cream
- 1 cup heavy whipping cream
- 1/4 cup sugar
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, then stick in the freezer for 10 minutes. Move the ice-cream to the refigerator.
- Once cooled, remove the cake onto a cutting board and carefully cut in half horizontally. Line the pan with plastic wrap, with the edges hanging over.
- Transfer the ice-cream to a bowl and stir until it reaches a spreading consistency (if using a plain flavor like vanilla or chocolate, feel free to add in berries, nuts, chocolate chips, etc.)
- Transfer botton half of cake bake to plastic-lined pan. Spread the softened ice-cream over this layer, then top with the second half. Wrap the plastic wrap around and over the cake, cover pan with a layer of tin foil, and return to the freezer for atleast 4 hours or up to a day.
- When ready to serve, whip the cream with the sugar and top the cake. Sprinkle with the optional toppings.