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Ice Cream Cake
My 100% from-scratch Ice Cream Cake recipe sandwiches an easy homemade vanilla ice cream between two layers of fudgy chocolate cake. It's a stunner of a cake that is PERFECT for birthdays!
Ingredients
For Cake Layers
- 1 ¼ cups granulated sugar (250g)
- 1 cup + 2 Tablespoons all-purpose flour (141g)
- ½ cup natural cocoa powder (50g)
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ⅓ cup canola or vegetable oil (79ml)
- 1 large egg, lightly beaten, room temperature preferred
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature preferred (118ml)
- ¾ cup hot coffee (may substitute hot/boiling water) (177ml)
For Ice Cream Layer (see note)
- 1 14oz can sweetened condensed milk (396g)
- 2 teaspoons vanilla extract
- 1 pinch fine sea salt (⅛ teaspoon, may substitute table salt)
- 2 cups heavy cream, very cold (473ml)
- ⅓ cup sprinkles (optional) (use “jimmies” or traditional sprinkles, nonpareils are likely to bleed) (64g)
*Recipe on video and text may differ from each other!
How to cook Ice Cream Cake:
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