Homemade Ice Cream Cake

It’s layered with a super easy, made from scratch chocolate cake, rich fudge sauce, your choice of luscious ice cream, and it’s finished with final layer of fluffy sweetened whipped cream.

INGREDIENTS:

1 cup (129g) unbleached all-purpose flour (spoon and level to measure)
7/8 cup (175g) granulated sugar, plus 3 Tbsp
1/3 cup (30g) Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170g) sour cream
1/3 cup vegetable oil or canola oil
1 large egg
2 tsp vanilla extract, plus 1 tsp
1 (10 oz) jar thick fudge sauce
48 oz. strawberry ice cream or cookies and cream ice cream
2 cups heavy cream

DIRECTIONS:

Line a springform pan with foil and grease, preheat oven. You can also wrap a wet cake strip around the pan if you want a perfectly level cake.
Whisk dry ingredients for the cake. Add wet ingredients then mix.
Pour into prepared pan and bake until set. Let cool completely.
Spread fudge sauce over and freeze.
Spoon then spread press slightly softened ice cream over top and freeze.
Remove cake from pan.
Make sweetened whipped cream and spread over cake.
Garnish with sprinkles or chopped chocolate and freeze until firm.
Cut into slices and serve quickly so it doesn’t melt.

Types of Ice Cream to Use
My favorite flavors of ice cream to use here are cookies and cream or strawberry. But other great choices would be mint chocolate chip, cookie dough, chocolate, caramel, peanut butter, cherry, coffee, cheesecake, pistachio or vanilla bean.

Then another variation here is to spread the whipped cream over the top and sides of the cake, or for a thicker layer (that’s more equal in size to the other layers) only spread it over the top.