Ice cream is an amazing solo player, no doubt about it. But have you ever considered plopping a scoop on top of a slice of cake loaf? Trust me, it’s the ultimate dessert dream!
And don’t worry, you don’t have to be a baking pro like me to pull it off. In less than 2 hours of bake time (minus cooling), you’ll have the most delicious ice cream cake that’s sure to WOW everyone.
Why We Go Crazy Over Ice Cream Loaf Cake
- The light, fluffy cake is always the best partner in crime for creamy ice cream. Ask any kiddo in the neighborhood, and they will tell you exactly that! Plus, you can add any personal touch however you like, like cocoa powder, nuts, or sprinkles, whatever floats your taste boat.
- Why not mix and match flavors to your liking? This ice cream cake is a huge canvas for every wildest fantasy. Chocolate cake with mint chip ice cream? Red velvet and classic vanilla? Just go ahead!
- Prepping this cake ahead of time is totally doable. I often bake my cake a day or two early, then whip up the ice cream layers when ready to serve.
- Oh, and did I mention how easy this is? There are few ingredients and even less baking time — perfect for a quick dessert fix or if you’re just starting out in the baking world. Trust me; once you try this, you’ll smack yourself for not doing it sooner.
13 Basic Steps To Make Cream Cake Ice Cream
Step 1.
Let’s get baking!
First, preheat your oven to 350°F (or 177°C) and spread light, nonstick cooking spray over a 5 x 9 loaf pan.
Step 2.
Grab a big bowl and whisk your cake flour, baking soda, baking powder, and salt. Then, in another bowl, mix your melted butter, egg, milk, sour cream, granulated sugar, and vanilla until it’s all nicely smooth.
Combine wet and dry ingredients into one bowl and gently whisk everything. But don’t go overboard, you guys; we don’t want a dense, tough cake! Toss in the colorful sprinkles for a brighter pop, and you’re good to go.
Step 3.
Spread that batter into your loaf pan and pop it into the oven. Baking it all nicely and golden will take 45 minutes to an hour, give or take. Just keep an eye on it, and after the first 25 minutes or so, cover it loosely with aluminum foil to keep the top surface from getting too dark!
Step 4.
Once it’s done, give it the toothpick test — if the toothpick is mostly clean when you pull it out, your cake is ready to cool. Put the pan on a wire rack to let the cake chill entirely.
Step 5.
It’s time for my favorite part: slicing, duh! Carefully lift your cooled cake off the pan and lay it on your cutting board. Next, grab a super-sharp serrated knife and slowly and horizontally slice it into three even layers.
It’s a bit like a delicate surgery, so take your time. If you are a perfectionist like me, just whip out a ruler to measure each layer down to the millimeters! Oh, and a regular cake leveler won’t do you much good here — it’s a dense cake, remember? So, a steady hand and a sharp knife will be your best friends.
Step 6.
You must have stashed a tub of ice cream somewhere in your freezer, right? Take it out now! Let it sit at room temperature for about 15 minutes to soften.
If you’re in a hurry, don’t panic. You can zap it in the microwave for 25 seconds. That always does the trick for me!
Step 7.
Let’s assemble and freeze this bad boy!
Line your loaf pan with outer plastic wrap or parchment paper, leaving enough hanging over the sides so you can easily lift the cake out later.
Drop your bottom cake layer onto the pan, then carefully spread one pint of the now-soft ice cream on top nicely and evenly. Pop on the center cake layer, then smooth out another pint of soft ice cream on top of it. Finish it off with the last cake layer, giving it a gentle press to make sure it clings to the yummy ice cream below!
Step 8.
Cover it all with outer plastic wrap or foil and pop it in the freezer for 8 hours (or up to 3 days if you can wait that long). Pro tip: If you’re freezing it for more than a day, let it rest at room temp for about 10-15 minutes before pouring on the ganache in the next step.
Step 9.
Now, let’s talk ganache!
When only 15 to 17 minutes are left on your freezer timer (Step 8), chuck your chopped chocolate into a heat-safe bowl. Heat heavy whipping cream (or heavy cream) over medium heat in a saucepan until it starts to simmer gently (no need to bring it to a boil, you see).
Pour that hot cream over the chocolate and let it rest for a few minutes to get cozy. Then, grab a rubber spatula or metal spoon and slowly stir till the chocolate is melted and smooth.
Now, set it aside for about 10 mins to thicken up while we add some finishing touches to our baked masterpiece.
Step 10.
Let’s release our cake from your freezer!
Hold the parchment paper hanging over the sides of the pan and carefully lift the whole thing out. Don’t fret if the parchment tears a bit — it happens to the best of us. Just try your very best to keep the cake intact.
A gentle nudge with a knife should loosen it up if it’s feeling a bit stuck. Once it’s free, plop that cake onto a medium cutting board.
Step 11.
Spread the ganache all over the top of the cake. If you feel extra, toss some sprinkles for double the pizzazz. The ganache will settle quite fast since the cake is already nice and chilly.
Step 12.
But hold your horses! Before you dig in, give the cake a few minutes to soften (it should be just right after 3 to 5 minutes). Trust me, trying to slice through a frozen cake is a hopeless fight!
Step 13.
Use your trusty knife — serrated or sharp — and start slicing into those beautiful layers. Sure, it might be a bit firm at first, but as each minute ticks by, it’ll soften up and make each bite even more heavenly.
My ice cream cone cupcakes are just as tasty. Try them out! And feel free to play around with the frostings: stabilized whipped cream and vanilla buttercream are my go-to.
Note
Too busy for one hour of baking? No problem; you can always use a store-bought loaf cake and follow the rest of my recipe! The choice is entirely up to you, but I highly recommend a pound cake or vanilla cake. Heck, even a chocolate cake will work.
FAQs
How Can I Prevent Ice Crystals From Forming?
Just follow my recipe, and you’ll be golden. But if you are still worried, try ice cream stabilizer! Almost every grocery store sells it.
Can I Replace The Sour Cream With Something Else?
Sure! Plain or Greek yogurt also works in a pinch.
And that’s my ice cream cake recipe. Happy baking!
Discover More Unique Cake Recipes:
Cream Cake Ice Cream
Ingredients
Cream Cake Ice Cream
- 2 cups spooned and leveled cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 6 tbsp unsalted melted, slightly cooled butter
- 1 egg room temperature
- 1 cup granulated sugar
- ⅓ cup sour cream room temperature
- ⅔ cup whole milk room temperature
- 2 tsp pure vanilla extract
- ½ cup sprinkles
- 2 pints ice cream
Ganache Topping
- 1 bar of semisweet chocolate finely chopped
- ½ cup heavy cream/ heavy whipping cream
- ¼ cup of sprinkles optional garnish
Instructions
- Preheat your oven to 350°F (or 177°C) and spread light, nonstick cooking spray over a 5 x 9 loaf pan.
Cake Batter
- Grab a big bowl and whisk your cake flour, baking soda, baking powder, and salt. Then, in another bowl, mix your melted butter, egg, milk, sour cream, granulated sugar, and vanilla until it’s all nicely smooth.
- Combine wet and dry ingredients into one bowl and gently whisk everything. Don’t go overboard. Toss in the colorful sprinkles.
- Spread that batter into your loaf pan. Bake for 45 minutes to 1 hour (give or take). After the first 25 minutes, cover it loosely with aluminum foil to keep the top surface from getting too dark.
- Test the cake with a toothpick (if the toothpick is mostly clean when you pull it out, your cake is ready). Put the pan on a wire rack to let the cake chill entirely.
- Carefully lift your cooled cake off the pan and lay it on your cutting board. Slowly and horizontally slice it into three even layers.
Ice Cream Layers
- Bring out the frozen ice cream. Let it sit at room temperature for about 15 minutes to soften (or zap it in the microwave for 25 seconds if you’re in a hurry).
- Line your prepared cake pan with outer plastic wrap or parchment paper, leaving enough hanging over the sides.
- Drop your bottom cake layer onto the pan, then carefully spread one pint of the now-soft ice cream on top. Pop on the center cake layer, then smooth out another pint of soft ice cream on top of it. Finish it off with the last cake layer, giving it a gentle press.
- Cover it all with outer plastic wrap or foil and freeze it for 8 hours to 3 days. If you’re freezing it for more than a day, let it rest at room temp for about 10 minutes before pouring on the ganache in the next step.
Ganache
- 15 to 17 minutes before you take the cake out of the freezer: Chuck your chopped chocolate into a heat-safe bowl. Heat heavy whipping cream (or heavy cream) over medium heat in a saucepan until it starts to simmer gently.
- Pour that hot cream over the chocolate and let it rest for a few minutes. Then, slowly stir till the chocolate is melted and smooth.
- Now, set it aside for about 10 mins to thicken up.
Assembly
- Release the cake from your freezer! Hold the parchment paper hanging over the sides of the pan and carefully lift the whole thing out. Plop it onto a medium cutting board.
- Spread the ganache all over the top of the cake. Optional: Toss on some sprinkles.
- Give the cake 5 minutes to soften before slicing. Enjoy your homemade cake!