No kidding, this is totally the simplest Ice-cream Cake you would be making inside a loaf pan.
The ice-cream is covered with a soft cake on five sides (you can make it all all sides as well!) and then further enhanced with a chocolate ganache coating.
It’s an effortless cake which takes barely 30minutes to assemble. But since it’s an Icecream Cake, a little patience is required so that you get those perfect frozen slices.
You can use your choice of moist cake and Ice-cream for this recipe. Choose from a ready store-bought cake or a cake mix or just bake one from scratch at home.
I used a ready cake mix, specifically the German Chocolate Cake by Betty Crocker. It’s super soft, moist and easy to crumble without a blender. I picked this cake to compliment with my Pralines and Cream flavoured Icecream.
You can use any cake you like, preferably an oil-based cake as it does not harden like butter when chilled, for a better result. I would suggest this basic chocolate cake if you’re thinking of baking one at home!
How to make this Ice-cream Loaf Cake?
STEP 1: We start by crumbling up the cake. If you can’t crumble it easily by hand, then a few spurts in the blender or food processor would do the trick.
Using your fingers, check if the cake crumbs come together slightly with a little pressure. This may not happen if your cake isn’t moist enough, but it’s nothing to worry about. Just mix in a few tablespoons of chocolate syrup or condensed milk to moisten the cake crumbs.
STEP 2: Then, we gradually add the cake crumbs inside a lined loaf pan. I would suggest lining the pan with aluminum foil, it helps to get the ice-cream cake easily out of the pan, after chilling.
STEP 3: Once the cake crumbs are in the loaf pan, press some at the bottom and the rest at the sides, creating an even layer on all sides of the pan. Freeze it for 10minutes. After it’s chilled, remove it from the freezer along with the Icecream of your choice.
STEP 4: Scoop in the icecream in the middle of the cake walls. Then, use a small spatula to press in the icecream. Make sure there aren’t any air gaps inside.
Cover the top with another piece of foil and let it sit in the freezer overnight to firm up.
After it has been chilled properly, remove from freezer. Pull up the icecream loaf cake with the help of the foil at the sides. Uncover it and flip the cake. Pour over the ganache and then slice and serve!
I am sure sure this will be a recipe you enjoy creating and indulging in. Truly can’t wait to see all your creative recreations. Do make and send me your pictures on Instagram , and use my hashtag #strawberrydesertwonders. Happy creating!
RECIPE for the Easiest Ice-cream Cake:
The Easiest Ice-cream Loaf CakeCourse: DessertDifficulty: Easy
Chocolate Sponge cake, as needed (I used a 430gm cake mix baked as per package instructions)
1L Tub Ice-cream of your choice
2-3 Tbsp chocolate syrup or condensed milk (optional, if needed)
- Chocolate Ganache
3/4 cup chocolate chips, of choice
1/2 cup heavy cream
- Assemble the Ice-cream Cake inside the Loaf Pan
- Start by crumbling up the sponge cake inside a medium sized bowl. You can use a food processor or a blender if you find it more efficient.
- Using your fingertips, check if your cake crumbs come together firmly with a little pressure. If you feel it needs a little more moisture, just add chocolate syrup or condensed milk, as required. It’s still going to be crumbly but holds a little shape with pressure.
- Using a large piece of foil, line a loaf pan (I used size 9 x 5 x 3inches). Pour in the crumble inside the lined pan. Press the cake crumbs on all sides of the pan evenly. Then transfer it to the freezer to chill for 10minutes, just to get the cake firm enough to hold in the ice-cream.
- Remove the chilled cake and ice-cream from the freezer. Scoop in the ice-cream inside the cake. Use a small spatula/spoon to press and even the ice-cream layer, and ensure you haven’t left any hollow gaps in between the ice-cream.
- Cover the top of the pan with more foil and transfer it back in the freezer. Let it chill for atleast 6hrs to overnight.
- Prepare Chocolate Ganache. Glaze, Slice, Serve!
- Make your chocolate ganache, by heating your heavy cream to a boil. Quickly pour the cream over the chocolate chips in a glass bowl ensuring all the chocolate is covered by the cream. Let it sit for 5 mins and then stir until all the chocolate is melted and blended in. Set aside to cool.
- Remove pan from freezer, get rid of the foil and flip the cake. Pour the ganache on top of the cake, you can use an offset spatula to coat it evenly on all the sides.
- Then, place the cake back in the freezer and just remove it 15minutes before you serve. And there you have yourself a super simple Ice-cream cake… Slice and Enjoy!