Vanilla Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A creamy vanilla ice cream cake perfect for hot summer days.
Ella x
Ingredients
- 400vanilla ice cream
- 200 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 1 mLpure vanilla extract
- 5 gsalt
- 250 mLwhole milk
- 1vanilla beans
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line the bottom of a 20cm springform tin with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
- 3
In a large mixing bowl, beat the butter until creamy, then add the eggs one at a time, beating well after each addition.
Tip: Be sure to scrape down the sides of the bowl as needed.
- 4
Add the vanilla extract and mix until combined.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Be sure to scrape down the sides of the bowl as needed.
- 6
Pour the batter into the prepared tin and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Remove from the oven and let cool completely.
- 8
Once the cake is cool, wrap the edges of the parchment paper around the outside of the tin to prevent ice cream from seeping out.
- 9
Scoop the vanilla ice cream into the prepared tin, leaving a 1cm border around the edges.
Tip: Use a spatula to smooth the ice cream and remove any air pockets.
- 10
Cover the tin with plastic wrap and freeze for at least 2 hours or until the ice cream is set.
- 11
Remove the cake from the freezer and top with confectioners' sugar, if desired.
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