Chocolate Vanilla Ice Cream Cake

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Soft and moist chocolate cake combined with a creamy classic vanilla ice cream. A layer of smooth and creamy homemade no-churn vanilla ice cream is between two layers of moist chocolate cake. All covered in a homemade creamy whipped cream. Ice cream cake is a delicious summer time dessert that combines two classic dishes. I love eating ice cream along side a slice of cake. But with this cake the two are already combined to make one delicious cake. This cake is the perfect way to cool down this summer.

The classic chocolate cake is moist with using vegetable oil instead of butter. After the cake is baked, it needs to cool down completely before layering with the vanilla ice cream. You can also freeze the cake layers for up to two months before layering with the ice cream. To make the creamy no-churn vanilla ice cream, heavy whipping cream is beat with a mixer until stiff peaks form. Fold in sweetened condensed milk and vanilla extract into the whipped cream mixture. Cover and let the ice cream freeze for at least one hour. The ice cream may not be completely frozen, but enough to easily spread onto the cake.

Place one chocolate cake layer into a 9-inch spring form pan, and spread the ice cream over the cake. Place the remaining cake layer on top and freeze for at least four hours. To make the homemade whipped cream, beat heavy whipping cream and granulated sugar in a large bowl with a mixer until stiff peaks form. Once the cake is completely frozen, remove the cake from the spring form pan. Cover with the whipped cream and decorate with sprinkles. Keep the cake in the freezer until serving.

Chocolate Vanilla Ice Cream Cake

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Ingredients

  

Ingredients for Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup cocoa powder
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 4 large eggs
• 2 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Ingredients for No-Churn Vanilla Ice Cream

• 2 cups heavy whipping cream
• 1 ( 14 oz.) can sweetened condensed milk
• 1 teaspoon vanilla extract

Ingredients for Whipped Cream

• 2 cups heavy whipping cream
• 3 tablespoons granulated sugar

Instructions

 

• Preheat oven to 350 F. Prepare 2 9-inch cake pans with parchment paper and grease lightly with non-stick cooking spray. Set aside.
• In a large bowl, whisk together flour, granulated sugar, cocoa powder, salt, baking powder and baking soda. Whisk in eggs, milk, vegetable oil and vanilla extract until smooth.
• Evenly divide batter between the prepared cake pans. Bake for 30-35 minutes. Let cool completely.
• For the vanilla ice cream, using a mixer whip heavy cream until stiff peaks form. Fold in sweetened condensed milk and vanilla extract. Cover and freeze for at least one hour.
• Place one cooled cake layer into a 9-inch cake pan that has been lined with parchment paper. Evenly spread the ice cream over the cake and place the remaining cake layer on top of the ice cream. Cover and freeze for at least 4 hours.
• For the whipped cream frosting, using a mixer whip heavy cream along with granulated sugar until stiff peaks form. Remove cake from freezer and release from the spring form pan.
• Cover the cake with the whipped cream frosting and store in the freezer until ready to serve.