How To Make Chocolate Ice Cream Cake

Water ice Cream Block Recipe

Nutrition Facts (per serving)
623	Calories
34g	Fatty
73g	Carbs
9g	Protein

Nutrition Facts
Servings: 16
Corporeality per serving
Calories	623
% Daily Value*
Total Fat 34g	44%
Saturated Fat 20g	102%
Cholesterol 144mg	48%
Sodium 192mg	8%
Total Carbohydrate 73g	26%
Dietary Fiber 2g	vi%
Total Sugars 41g
Protein 9g
Vitamin C 3mg	17%
Calcium 213mg	16%
Iron 3mg	15%
Potassium 318mg	seven%
*The % Daily Value (DV) tells you how much a nutrient in a nutrient serving contributes to a daily diet. two,000 calories a day is used for general diet advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

The secret to creating perfect layers in this sky-high water ice cream cake? Freezing all the layers individually before assembling. The block takes a scrap of patience as you wait for the ice foam to set in the freezer, but when it is time to stack, it all comes together in a snap! Only be sure to apply the same size pans for baking the cakes equally well as for freezing the water ice cream layers. This volition ensure perfectly consequent layers.

This recipe is a great make-ahead cake that volition wow at a party. Feel free to personalize the recipe by using any combination of ice cream flavors to create the layers.

"I loved making this cake and I think it would be the perfect summertime family unit activity. Just make sure you have patience every bit freezing each layer individually volition set up you upwards for success. You tin can too swap out the ice cream flavors if you wanted to effort something dissimilar." –Tracy Wilk

For the White Block Layers:

1 loving cup (8 ounces) unsalted butter, softened, more for the pans
2 cups granulated sugar
iv large eggs
iii cups cake flour
i tablespoon baking powder
ane cup milk
2 teaspoons pure vanilla extract

For the Ice Foam Layers:

ane quart pistachio ice cream
1 quart chocolate ice cream
1 quart strawberry ice cream

For the Topping:

2 cups heavy cream
Multicoloredsprinkles
Maraschino cherries, for garnish

Gather the ingredients.

The Spruce/Julia Hartbeck
Position a rack in the eye of the oven and heat to 350 F. Yous'll need three round 9-inch cake pans. Grease and flour two of the cake pans and set the third 1 aside. Alternatively, use baking spray with flour.

The Spruce/Julia Hartbeck
In a large basin, beat the butter and sugar with a mixer at medium speed until fluffy, 3 to iv minutes. Add eggs one at a fourth dimension, beating well subsequently each addition.

The Spruce/Julia Hartbeck
In a medium bowl, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Beat until just combined afterward each addition. Stir in vanilla.

The Spruce/Julia Hartbeck
Pour the batter into the 2 prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in centre comes out make clean, 28 to xxx minutes. Permit cool in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.

The Spruce/Julia Hartbeck
Split each block to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

The Bandbox/Julia Hartbeck
Using the aforementioned two cake pans, plus the third that was ready aside, make the ice foam layers. Comprehend a clean and dry cake pan with plastic wrap. Soften the pistachio water ice cream so it is easy to spread, but not melted. Spread in the cake pan, comprehend with plastic wrap and flatten. Freeze solid.

The Spruce/Julia Hartbeck
Repeat with the chocolate and strawberry water ice cream. All 3 layers of ice cream, as well as the split up block layers, should be frozen solid.

The Spruce/Julia Hartbeck
To assemble the cake, unwrap i of the cake layers and place it on the bottom of the serving plate. Unwrap the pistachio ice cream layer and place it on top. Identify another cake layer on top of the pistachio layer, followed by the chocolate ice cream layer. Place the third block layer on pinnacle of the chocolate ice cream layer. Place the strawberry ice cream layer on meridian. Finish with the terminal cake layer. Press gently and wrap with plastic wrap to freeze all the layers together.

The Spruce/Julia Hartbeck
In a large mixing bowl, whip the heavy cream to stiff peaks. Remove the assembled water ice cream block from the freezer. Frost with whipped foam. Freeze solid until prepare to serve.

The Bandbox/Julia Hartbeck
When ready to serve, tiptop with sprinkles and garnish with maraschino cherries. Piece and serve directly from the freezer.

The Bandbox/Julia Hartbeck