Homemade Frozen Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder 3/4 cup (90g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 2 pints (946ml) ice cream, any flavor 2 pints (946ml) ice cream, any flavor
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Assorted toppings (chocolate sauce, sprinkles, etc.) Assorted toppings (chocolate sauce, sprinkles, etc.)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 65g, 45g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Stir in the boiling water gradually, until the batter is smooth.
5. 5.
   Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Allow the cakes to cool completely. Once cooled, remove them from the pans and place them in the freezer for 30 minutes.
7. 7.
   Take the ice cream out of the freezer and let it soften slightly.
8. 8.
   Place one cake layer on a serving plate. Spread a layer of softened ice cream on top.
9. 9.
   Place the second cake layer on top of the ice cream. Spread another layer of softened ice cream on top.
10. 10.
    In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. 11.
    Frost the sides and top of the cake with the whipped cream.
12. 12.
    Decorate the cake with your favorite toppings, such as chocolate sauce and sprinkles.
13. 13.
    Place the cake in the freezer for at least 4 hours, or until firm.
14. 14.
    Remove the cake from the freezer a few minutes before serving to allow it to soften slightly for easier slicing.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the batter. This helps in achieving a better texture for the cake.
• Ice cream — Soften the ice cream slightly before spreading it on the cake layers. This will make it easier to work with and create even layers.

Tips & Tricks

• For a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• Experiment with different ice cream flavors and combinations to create your own unique ice cream cake.
• To make the cake layers ahead of time, wrap them tightly in plastic wrap and store in the freezer until ready to assemble.
• Use an offset spatula for smoother and neater frosting.
• Allow the cake to sit at room temperature for a few minutes before serving to soften the ice cream for easier slicing.

Serving advice

Serve the homemade ice cream cake chilled. Cut into slices and enjoy it as a refreshing dessert on a hot summer day or as a delightful treat for any special occasion.

Presentation advice

To enhance the presentation, drizzle chocolate sauce over the top of the cake and sprinkle colorful sprinkles or crushed nuts on the sides. Add a few fresh berries or mint leaves as a garnish for an extra touch of elegance.