Easy Ice Cream Cake
If there are two things Allan likes almost as much as pasta, they are cake and ice cream. He asked for a white cake for Easter and I decided to make a very simple ice cream cake as a surprise for him instead.
I used my go to White Cake recipe, without the icing.
One of the plastic mixing bowls I have here is the perfect size to make the ice cream cake as the top of it is just slightly smaller than the 9 inch cake.
I slice the cake in half through the middle and slide one half into the bowl, allowing it to take on the shape of the bowl before packing it with softened ice cream and topping with the other half of the cake, tucking the edges slightly down to seal the ice cream inside the sponge cake.
Then I wrap the bowl in plastic wrap and double wrap in tinfoil before putting it back into the freezer to set the ice cream again.
I find that lining the bowl with some plastic wrap helps in easing the ice cream cake out to serve. But, today I forgot and it came out perfectly with no problem.
The other great thing about this cake is that it can be sliced while frozen and the rest put back into the freezer, meaning that it doesn’t all have to be eaten at once, which is perfect when there are just two of us to eat it.
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into cake pan.
Bake for 20 to 25 minutes (for round cake), or until a cake tester inserted into the center of the cake comes out clean.