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Homemade Ice Cream Cake with Chocolate Cake and Fruity Layers Recipe

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3.9 from 87 reviews

  • Author: Sky
  • Total Time: 1 day 1 hour
  • Yield: 12 servings
  • Diet: Vegan

Description

This homemade ice cream cake is the ultimate dessert, combining a rich vegan chocolate cake base with three delicious layers of ice cream: pistachio gelato, salted caramel ice cream, and raspberry sorbet. Topped with fresh raspberries, it’s a delightful treat perfect for celebrations and warm days alike.

Ingredients

Chocolate Cake

  • ½ recipe Vegan Chocolate Cake (ingredients per original recipe)

Ice Cream Layers

  • 1 pint Pistachio Gelato
  • 1 pint Salted Caramel Ice Cream
  • 1 pint Raspberry Sorbet

Topping

  • 6 ounces fresh raspberries

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F and grease a 9x5-inch loaf pan. Prepare the vegan chocolate cake batter according to the specified recipe. Pour the batter into the pan and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  2. Remove Cake and Prep Pan: Run a knife around the edges of the pan to loosen the cake, then invert the pan onto your work surface to remove the cake. If desired, slice off the dome on top of the cake to create a flat surface for layering. Clean and dry the loaf pan, lightly grease it, and line it with parchment paper on the bottom and sides. Place the cooled cake back into the pan and freeze for at least 3 hours.
  3. First Ice Cream Layer: Allow the pistachio gelato to soften at room temperature until spreadable. Scoop it into a bowl and stir gently to smooth. Spread the gelato evenly over the frozen cake layer in the loaf pan using a spatula. Freeze for 4 hours until firm.
  4. Second Ice Cream Layer: Repeat the softening and spreading process with the salted caramel ice cream on top of the first ice cream layer. Smooth evenly and freeze again for 4 hours.
  5. Third Ice Cream Layer: Repeat once more with the raspberry sorbet. After smoothing the sorbet layer, top with fresh raspberries and freeze the entire cake overnight to set completely.
  6. Serve the Cake: Remove the cake from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Invert the loaf pan onto a large baking sheet and tap gently to release the cake. Use a second baking sheet to flip the cake right side up. Slice with a serrated knife and serve immediately, or return to the freezer for later enjoyment.

Notes

  • Allow ice cream layers enough time to soften to ensure even spreading without melting.
  • Freezing times between layers can be extended if needed to maintain firm layers.
  • If unavailable, store-bought vegan chocolate cake can be used as a shortcut.
  • To make slicing easier, warm the knife slightly in hot water and wipe dry before each cut.
  • Store leftovers covered in the freezer to prevent ice crystals formation.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/homemade-ice-cream-cake-with-chocolate-cake-and-fruity-layers-recipe/