Homemade Ice-Cream Cake Recipe

  • To start making this Homemade Ice-Cream Cake Recipe, prep the Spring form baking pan with butter and flour, line the base with parchment paper; Set aside. For an ice-cream cake, it is best to use a cake pan with a removable base. When the ice-cream cake is frozen, it can be removed easily.

  • Sift the baking powder, flour and salt together, set aside.

  • Preheat the oven at 375 degree F.

  • Whisk the eggs and sugar until light yellow and fluffy.

  • Add vanilla and oil; beat on medium speed for about 3 minutes.

  • Pour flour, a little at a time, alternating with milk. Whisk on low speed until combined. Add strawberry flavour and combine.

  • Pour the cake batter into the prepared baking pan, bake for 25 to 28 minutes, or until a skewer inserted in the centre of the cake comes out clean.

  • Remove from the oven, and cool completely. Cut the top off, and divide the cake into two equal layers.

  • Work quickly while assembling the cake, else the ice-cream can melt right into the cake layer! Freeze the cake after every layer, if you live in warm temperatures.  Also, I didn’t ice the entire cake with frosting. I have applied frosting on top of the cake, mostly. This cake has enough calories already.

  • Cut the cake with a knife dipped in warm water, serve Homemade Ice-Cream Cake Recipe immediately.

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