Ice Cream Cake
Try this Ice Cream Cake recipe, or contribute your own.
Try this Ice Cream Cake recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/4 cup unsweetened cocoa powder
- cake:
- 4 egg yolks
- 1/4 cup coconut oil melted
- 1 tsp baking soda
- chocolate glaze:
- 4 whole eggs
- 1 tsp cinnamon (optional)
- 1/2 tsp celtic sea salt
- 3 cup blanched almond flour (or 1 cup coconut flour)
- 6 eggs (12 eggs if using coconut flour)
- 1 cup swerve (or equivalent)
- 3 tbs coconut oil or butter melted
- 3 tbs unsweetened almond milk or coconut milk (1/2 cup i
- 1 1/2 cups grated raw zucchini
- 1 tsp vanilla (or other extract like raspberry)
- ice cream layer
- 3/4 cup plus 2 tbs coconut oil (organic butter if not dair
- 4 tbs skinnyfat mct oil *needed to create a smooth ice c
- 1/2 cup unsweetened almond milk or water
- 1 vanilla bean scraped clean or 2 tsp vanilla
- 1/4 cup swerve confectioners (or 1 tsp stevia glycerite):
- 1/2 tsp salt *helps keep ice cream soft
- peanut butter swirl:
- 1/2 cup natural peanut butter softened
- 1/4 cup swerve confectioners (or 1 tsp stevia): to desired
- 2 tablespoons unsalted butter or coconut oil
- 1 ounce unsweetened baking chocolate chopped
- 6 tablespoons heavy cream or full-fat coconut milk
- 1/4 cup powdered natural sweetener
- Carbohydrate 3.99042172647295 g
- Cholesterol 167.731666666667 mg
- Fat 23.021313215512 g
- Fiber 1.6941087211727 g
- Protein 5.87022209949017 g
- Saturated Fat 13.4355389388186 g
- Serving Size 1 1 Serving (65g)
- Sodium 173.174062191185 mg
- Sugar 2.29631300530025 g
- Trans Fat 1.65201133797582 g
- Calories 233 calories
Step-by-step
- Preheat oven to 350F.
- Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
- Beat eggs and natural sweetener for about 2-3 minutes.
- Add in melted coconut oil, almond milk and extract to the egg mixture.
- Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
- Stir the wet and dry ingredients together, only stirring enough to combine.
- Spray 2 8 inch cake pans with coconut oil spray.
- Pour mixture into the pans and bake about 20-30 minutes, or toothpick inserted into the center comes out clean.
- TO MAKE THE ICE CREAM LAYER: In a blender, place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), natural sweetener, salt and cocoa powder.
- Blend until very smooth.
- Place into ice cream maker and watch the magic happen!
- Meanwhile, make the peanut butter swirl by combining the peanut butter, coconut oil/butter and natural sweetener in a small bowl.
- Combine until smooth.
- Cool in fridge until ice cream is almost done.
- Swirl into the ice cream maker for the last 30 seconds.
- Turn off ice cream maker.
- While the ice cream is churning make the chocolate coating.
- Place the butter and chocolate in a double boiler over medium heat (or in a heat safe dish over a pot of boiling water).
- Stir well until just melted (don’t burn the chocolate!), then add the cream, sweetener, and 1 teaspoon of extract.
- Stir until smooth and thick.
- Remove from the heat.
- Allow to cool in the fridge for a few minutes.
- TO ASSEMBLE: Once cake is done, allow to cool.
- Once it's fully cooled, use a knife to loosen around the edge and tip over and pop out the cake.
- Take a sharp large knife and cut the cake in half.
- Take cake and stick in the freezer to be assembled whenever ready. Or assemble immediately after this step and then freeze.
- When ready to assemble, take the one sliced layer of cake and set in the bottom of a pan, (I used springform pan so I could remove the sides and display) After the first cake layer is set in, then scoop ice cream on top and spread.
- Once the ice cream is level, place the 2nd layer of cake and then add another layer of ice cream to the top.
- Freeze overnight.
- Once frozen, add the ganache to the top and put back into the freezer to set. this is just one option of layering. You could also put one cake layer in the bottom of the pan, add all the ice cream in the middle and then add the second cake layer to the top and add ganache on top.
My Delicious Ice Cream Cake Adventure
As a busy working mom, finding time to bake is a luxury. But when my daughter's birthday rolled around, I knew I had to create something special. Forget store-bought cakes; I was determined to make an ice cream cake that would not only taste amazing but also reflect my love and care. This isn't your average grocery store ice cream cake – this is a homemade masterpiece, perfect for celebrating any occasion.
The recipe I found online was a revelation! It promised a decadent, layered creation with a moist, zucchini-based cake, creamy homemade ice cream, and a rich chocolate ganache. Now, let me tell you, I'm not the most experienced baker, but this recipe made the entire process surprisingly easy. The zucchini in the cake added a subtle moisture that perfectly complemented the richness of the ice cream and ganache. It was the perfect balance of flavors and textures, and I was astonished at how simple it was to follow.
The cake itself was surprisingly easy to bake. The almond flour gave it a delicate crumb, and the addition of cocoa powder made it a delightful chocolate base. I baked it in two small pans to create two layers for my ice cream cake masterpiece. The slightly sweet zucchini kept the cake wonderfully moist—a detail I wasn't expecting but deeply appreciated.
The homemade ice cream was another unexpected triumph! I never thought I could make ice cream at home, but the recipe guided me through each step with precision. Using coconut oil and MCT oil created a base that was incredibly smooth and creamy. The addition of vanilla bean seeds added an extra touch of elegance and sophistication – a small detail that made a significant difference in the final taste.
The best part? The peanut butter swirl. Creamy, sweet, and oh-so-satisfying, this swirl was the icing on the cake (pun intended!). It added a layer of complexity and a delightful nutty contrast to the chocolate cake and vanilla ice cream. I carefully swirled it in during the last moments of churning, creating those beautiful, eye-catching ribbons of peanut butter goodness.
Then came the chocolate ganache, the perfect finishing touch. The combination of dark chocolate, heavy cream, and a hint of natural sweetener was sheer bliss. It added an extra layer of indulgence and tied all the flavors together beautifully. I let it cool slightly in the refrigerator to ensure it was thick enough to spread across the cake, which was important for getting that neat and professional look. I was so proud of my presentation!
Putting it all together was a bit of a messy but fun experience, especially with my daughter helping. Each layer was carefully applied, creating a visual feast as magnificent as its taste. Freezing the cake overnight allowed the layers to meld together, creating a cohesive and satisfying dessert. I couldn't wait to unveil my masterpiece!
The reaction from my daughter and her friends was priceless. Their eyes lit up when they saw the cake, a testament to its undeniable appeal. The combination of textures and flavors surpassed all expectations. It was moist, rich, creamy, and utterly delightful. This ice cream cake was a success beyond my wildest dreams. Not only did it satisfy everyone's sweet tooth, but it also filled my heart with joy and a sense of accomplishment.
This recipe isn't just about making a cake; it's about creating a moment of happiness, a celebration of love, and a delicious memory that will last a lifetime. The effort was absolutely worth it. I've learned a few valuable baking lessons – mainly, to not underestimate the power of zucchini and to embrace the joy of homemade ice cream. This cake is a testament to that! Next time, I might experiment with a raspberry swirl instead of peanut butter to add a fruity twist to this recipe, but overall, this cake recipe is a keeper.
Ingredients: The ingredient list is quite lengthy, but trust me – you’ll find most items in your pantry or at your local grocery store. The combination of almond flour, cocoa powder, coconut oil, and zucchini might seem unusual, but don’t be scared! The result is simply fantastic.
Assembly: The layering process is simple, but it requires a little patience. Freezing the cake overnight is crucial for getting the right consistency and allowing the flavors to blend. The presentation is key – use a springform pan to make removing the cake easier and create a cleaner look.
If you’re looking for a unique and delicious dessert that’s both impressive and surprisingly easy to make, this ice cream cake is your answer. It's perfect for birthdays, holidays, or simply satisfying your sweet cravings. Give it a try; you won’t regret it!
