Ice Cream Cake




Ice Cream Cake

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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