Maple Ice Cream Cake
Prep
30 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A creamy maple ice cream cake with a crunchy pecan crust and a hint of vanilla
Ella x
Ingredients
- 150pecans
- 200 gbrown sugar
- 150 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 10 mlpure vanilla extract
- 50 gmaple syrup
- 5 gsalt
- 150 gall-purpose flour
- 10 gbaking powder
- 100 gsemi-sweet chocolate chips
- 400 gvanilla ice cream
- 100 mlwhipped cream
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line the baking dish with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, salt, and pecans.
Tip: Don't overmix.
- 3
In a large bowl, cream together butter, brown sugar, granulated sugar, and maple syrup.
Tip: Use a stand mixer or a hand mixer for easier mixing.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl occasionally.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Tip: Don't overmix.
- 6
Stir in the chocolate chips.
Tip: Don't let the chocolate chips melt.
- 7
Pour the batter into the prepared baking dish.
Tip: Smooth the top.
- 8
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Tip: Don't overbake.
- 9
Let the cake cool completely.
Tip: If using, refrigerate for at least 30 minutes before serving.
- 10
Assemble the cake by spreading a layer of whipped cream on top, followed by a scoop of vanilla ice cream.
Tip: Garnish with additional pecans or chocolate shavings if desired.
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