Ice Cream Sandwich Cakes

Votes: 1

Time: 4 hours 10 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 290, total fat 12 G., saturated fats 8 G., proteins 5 G., carbohydrates 43 G., fiber 3 G., cholesterol 55 mg, sodium 188 mg, sugar 32 G.

Making an ice cream sandwich with fluffy chocolate cake layers instead of cookies makes for the perfect summer treat. Any ice cream flavor you like works for this recipe, but mint or cherry flavors pair particularly well with chocolate cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp unsalted butter, plus extra for greasing pans
3/4 cup premium flour
1 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
3/4 cup cocoa powder
0.5 cup light brown sugar
0.5 cup granulated sugar
0.5 cup brewed coffee (not espresso)
0.5 cups of sour milk or kefir
1 large egg
1 tsp vanilla extract
6 cups ice cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, ice cream, eggs, sour milk, kefir, coffee

Cooking the dish according to the recipe:

Preheat the oven to 160°C. Line the bottoms of two 20cm metal baking sheets with parchment paper and lightly grease the paper. Sift the flour, baking powder, baking soda, and salt into a bowl, then mix.
Melt the butter in a saucepan over medium heat. Add the cocoa powder and stir until fully incorporated, about 1 minute. Transfer to a bowl and mix with both types of sugar until smooth. Add the coffee, sour milk, egg, and vanilla and stir until smooth. Add the flour mixture and knead into a smooth dough.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15–20 minutes. Let cool slightly in the pans, then invert onto a wire rack and let cool completely. Transfer the cakes to a parchment-lined baking sheet, cover with plastic wrap, and freeze for about 1 hour.
Remove the ice cream from the freezer and let it soften for 10–20 minutes. Wash and dry the baking pans, then line each with plastic wrap, leaving a 10 cm overhang on all sides. Pour the ice cream into one of the pans, spreading it out to form an even layer 2.5 cm thick. Cover the ice cream with the edges of the plastic wrap and freeze for at least 1 hour.
Place one frozen cake layer in a second pan lined with plastic wrap. Unfold the ice cream layer and invert it onto the cake layer; remove the plastic wrap. Top with the second cake layer, pressing gently. Wrap the cake in plastic wrap and freeze for about 1 hour.
When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to create 2 rectangles or triangles.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Ice cream cakes / Cupcakes, biscuits / Cakes / Food Network - recipes