Ice Cream Cake
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Easy Chocolate Cake:
10 oz All-Purpose Flour (2 cups)
14 oz Granulated Sugar (2 cups)
4 oz Cocoa Powder (1 cup)
1 ½ tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 large Eggs (room temperature)
8 oz Buttermilk (1 cup)
8 oz Hot Coffee or Hot Water (1 cup)
4 oz Vegetable Oil (½ cup)
2 tsp Vanilla Extract
Stabilized Whipped Cream:
16 oz Heavy Whipping Cream (3 cups)
3 oz Powdered Sugar (¾ cup)
1 ½ tsp Vanilla Extract
1 ½ tsp Powdered Gelatin (KNOX or similar)
2 tbsp Cool Water
1 ½ tsp Heavy Whipping Cream
Ganache Drip:
6 oz Semi-Sweet Chocolate (1 cup)
4 oz Heavy Whipping Cream (½ cup)
Ice Cream Layer:
48 oz Cookies and Cream Ice Cream (1.5 quarts)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
Prepare the Chocolate Cake:
Preheat oven to 335°F (170°C) and prepare two 8-inch cake pans with your preferred pan release.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a stand mixer bowl. Mix on low for 5 seconds to combine.
Add eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes, then scrape the bowl.
Turn mixer to low, add hot coffee, and mix until just combined.
Divide batter between prepared cake pans. Bake for 30-40 minutes until a toothpick comes out clean.
Cool cakes in pans for 10-15 minutes, then flip onto a cooling rack. Once fully cooled, level the cakes by slicing off the domes, wrap in plastic wrap, and freeze for at least 6 hours or overnight.
Prepare the Ice Cream Layer:
Soften ice cream by leaving it out for 30 minutes.
Line an 8-inch cake pan with aluminum foil and spread softened ice cream evenly. Smooth the top.
Freeze for at least 6 hours or overnight.
Make Stabilized Whipped Cream:
Prepare whipped cream only when ready to assemble the cake.
Sprinkle gelatin over cool water and let bloom for 5 minutes. Melt in the microwave for 5 seconds, and add 1 ½ tsp heavy cream, stirring until smooth.
In a cold mixing bowl, whip heavy cream on medium speed until foamy. Add powdered sugar and vanilla, and continue mixing until very soft peaks form.
Drizzle in gelatin while mixing on low, then continue on medium speed until firm peaks form. Do not overmix.
Assemble the Ice Cream Cake:
Ensure enough space in the freezer before assembling.
Place the first cake layer on a platter and add a thin layer of whipped cream to fill gaps.
Add the ice cream layer, followed by another thin layer of whipped cream, then the second cake layer.
Cover the entire cake with whipped cream, smoothing it out with a bench scraper or offset spatula.
Decorate the base with crushed Oreo crumbs and freeze while preparing the ganache drip.
Make the Ganache Drip:
Melt chocolate in the microwave for 1 minute or over a double boiler.
Heat cream until steaming and pour over the melted chocolate. Let sit for 5 minutes, then whisk until smooth.
Let ganache cool to 90°F before piping onto the cake.
Final Touches:
Pipe the ganache drip along the sides and smooth the top with a spatula. Garnish with dollops of whipped cream and Oreo cookies.
Freeze the cake until ready to serve. Before slicing, allow the cake to sit at room temperature for 30 minutes or place it in the fridge.
For clean slices, dip the knife in hot water before cutting.
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