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I - Ice cream Cake

A popular cake from US and Australia, this is a double treat, for cake and ice cream lovers.
Course Dessert
Cuisine American, Australian, International Cuisine
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 50 minutes


  • Chocolate cake
  • Mocha ice cream
  • Nuts garnish

Chocolate Sponge Cake

  • 11/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 cup yogurt
  • 3/4 cup sugar
  • 11/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup oil
  • 1 tsp vanilla essence


  • Preheat the oven at 180 deg C for 10 minutes.
  • Sieve the flour and cocoa powder and mix the two using a whisk.
  • Beat the sugar and curd till sugar has completely dissolved.
  • Add baking powder and baking soda, leave for 5 minutes. You shall see bubbles coming up.
  • Add vanilla essence and oil. Mix well.
  • Gradually add the flour which has been mixed with cocoa powder.
  • Beat the mixture with all the wet ingredients to a smooth batter.
  • Line and dust a loaf pan and pour the batter into it.
  • Bake for 40-45 minutes or until a skewer comes out clean.
  • Let the cake cool for about 10 minutes before de molding it.

Assembling the Ice Cream Cake

  • Use the same loaf tin in which the cake has been baked.
  • Line the tin with cling film , letting it overhang on either side.
  • Cut the cake into three equal slices.
  • Place the first slice in the loaf tin over the cling film.
  • Melt the ice cream and pour a layer of it over the cake.
  • Cover and place in the freezer till it sets.
  • Place another layer of cake and top with ice cream again.
  • Put it back in the freezer till the ice cream is nearly set.
  • Make sure you cover it back with the cling film.
  • Let the ice cream set about 50 %. At this point make incisions and insert ice cream sticks in the cake, so as to make it easy to cut the cake and pick it.
  • This is purely optional, you could simply slice the cake too.
  • Let the cake freeze for another hour or till serving time.
  • Pull the cake with the help of over hanged cling film. Drizzle ganache , nuts, cherries.
  • I finished making the cake by afternoon and served it after dinner. The cake was moist and I did not have to leave it outside to thaw. It was just perfect .