Ice Cream Cake

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Ice cream cake is way easier than I ever thought. It is one of those things that I have been wanting to make but never felt like I could but I did and that means you can too!

It doesn’t even take that much effort really. Bake a cake. Make ice cream. Cut and combine.

The trick is a loaf pan and wax paper. Make the ice cream while the cake is cooling so that it is easy to spread in the layers.

I served this cake at our fireworks party last night for the July 4th/5th celebration. It is best served the day it is made.

serves 8 to 10

Chocolate Cake
1 1/2 cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 cup vegan sugar
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Mix the ingredients together and pour into a loaf pan.

Bake at 350 for 45 to 50 minutes or when a toothpick comes out clean.

Cool completely and take out of the loaf pan. (Clean the pan to use for the cake assembly.) Use a serrated knife to slice the cake into three equal sections.

Very Vanilla Ice Cream
2 cans organic coconut milk
3/4 cup vegan sugar *
1 vanilla bean
1 teaspoon vanilla extract

* I used coconut palm sugar which gives a lovely brown sugar/caramely flavor to the ice cream. If you want very white vanilla ice cream, use vegan cane sugar.

Scrape the beans from the vanilla bean pod and drop into a big bowl. Add the coconut milk, sugar and extract. Mix well and refrigerate for at least 2 hours. Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.

A S S E M B L Y

Line the loaf pan with 2 pieces of wax paper so that the edges hang over in such a way that you will be able to wrap them over the top of the cake.

Place the bottom slice of the cake into the pan. Use a spatula to layer in some ice cream. This is not an exact measure, maybe about 1 cup. Spread it out over the cake.

Next, place the middle slice of cake on top of the ice cream and gently press it down. Use the spatula to add another layer of ice cream. Again, not exact, maybe about a cup and spread it out over the cake.

Gently place the top of the cake onto the layer of ice cream and gently press down. The ice cream will squeeze out the sides. It’s fine.

Wrap the wax paper over the top and cover with tin foil. Place in the freezer for a few hours.

When ready to serve, take out of the freezer and slice the ice cream cake right in the loaf pan. Then use the wax paper to lift the whole thing out and place it onto a flat surface.

Serve immediately. Enjoy!

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