Vanilla Bean Ice Cream Cake
A layered cake made with rich vanilla bean ice cream and a buttery cake base, topped with whipped cream.
Ingredients
For the Cake Layer:
- All-purpose flour: 1 ½ cups
- Sugar: ½ cup
- Baking powder: 1 ½ tsp
- Eggs: 2
- Milk: ½ cup
- Butter melted: ¼ cup
- Vanilla extract: 1 tsp
For the Ice Cream Layer:
- Vanilla bean ice cream softened: 4 cups
For the Whipped Cream Topping:
- Heavy cream: 1 cup
- Powdered sugar: 2 tbsp
- Vanilla extract: ½ tsp
- Instructions
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- Grease and line a springform pan with parchment paper.
- Mix flour, sugar, and baking powder in a bowl.
- Add eggs, milk, melted butter, and vanilla extract. Stir until smooth.
- Pour batter into the pan and bake for 20-25 minutes.
- Let the cake cool completely before assembling.
Assemble the Ice Cream Cake:
- Once the cake is cool, top it with softened vanilla bean ice cream.
- Freeze for 3-4 hours until the ice cream layer is set.
Make the Whipped Cream:
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream on top of the ice cream layer. Freeze for another 1-2 hours.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 10%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 8%
- Potassium: 3%