If you have a sweet tooth that loves a fun and creamy twist, this Ice Cream Loaf Cake Recipe will absolutely steal your heart. Imagine moist, sprinkle-speckled cake layers hugging rich layers of your favorite ice cream, all smothered in a silky chocolate ganache topping. It’s a dessert that’s as visually delightful as it is irresistibly tasty, combining the best of cake and ice cream in one extravagantly indulgent loaf you can slice and serve whenever your cravings strike. Perfect for warm days, special occasions, or whenever you want to feel like you’re treating yourself to something spectacularly joyous.

Ingredients You’ll Need

The image shows two side-by-side photos on a white marbled surface. On the left, a clear glass bowl holds a yellow wet mix of melted butter and some flour, surrounded by small glass bowls with white creamy texture, dark brown liquid, and colorful round sprinkles, along with a metal measuring cup filled with white sugar and a clear glass cup of milk. A peach cloth is partially visible under the bowls. On the right, the same glass bowl now has a smooth, creamy batter mixed with colorful sprinkles, with a wooden spatula featuring a red silicone tip resting inside the bowl, slightly lifting some batter. The background stays consistent with the peach cloth and white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Ice Cream Loaf Cake Recipe is how straightforward yet carefully balanced the ingredients are. Each element thoughtfully contributes to the tender crumb of the cake, the creamy texture of the ice cream layers, and the luxurious finish of the ganache. With simple pantry staples and a couple of special touches, you’ll create a dessert that feels gourmet but is definitely doable at home.

2 cups cake flour: Provides the delicate, soft structure for a light loaf cake that isn’t dense or heavy.
1 teaspoon baking powder: Ensures the cake rises just right, keeping it tender and airy.
1/4 teaspoon baking soda: Works with the sour cream to help the cake rise and adds a subtle tenderness.
1/4 teaspoon salt: Balances sweetness and enhances flavor throughout.
6 tablespoons unsalted butter, melted: Adds richness and moisture to the crumb with a gentle buttery flavor.
1 large egg: Binds the ingredients and helps with the cake’s structure.
1 cup granulated sugar: Sweetens the cake just enough to bring the sprinkles and vanilla to life.
1/3 cup sour cream: Keeps the cake moist and tender with a little tang that contrasts beautifully with the sweet ice cream.
2/3 cup whole milk: Adds creaminess and helps create the perfect batter consistency.
2 teaspoons vanilla extract: Infuses deep, comforting flavor into both cake and ice cream layers.
1/3 cup sprinkles: Not just decoration—adds whimsical bursts of color and a slight crunch in every bite.
2 pints ice cream: The star of this recipe; choose your favorite flavor to pair perfectly with the cake layers.
4 ounces semi-sweet chocolate bar: The base for the luscious ganache topping that crowns the loaf with richness.
1/2 cup heavy cream: Creates that silky smooth texture for the ganache to melt over the cake beautifully.
Optional sprinkles: A fun extra garnish to keep this dessert bright and festive when serving.

How to Make Ice Cream Loaf Cake Recipe

Step 1: Prepare and Bake Your Cake

Start by preheating your oven to 350°F (177°C) and greasing a 9×5 inch loaf pan to prevent sticking. Combine the dry ingredients including cake flour, baking powder, baking soda, and salt in one bowl. In another, whisk together your melted butter, egg, sugar, sour cream, milk, and vanilla. Combine the wet and dry mixtures gently, folding in the sprinkles last for those cheery pops of color. Pour the batter into the pan and bake for about 50 to 60 minutes — don’t forget to tent it with foil halfway if it’s browning too fast. A toothpick test will confirm when it’s perfectly done. Let it cool completely before moving forward to the next step.

Step 2: Slice the Cake Layers

With a sharp serrated knife, carefully slice the cooled loaf horizontally into three even layers. This step is key for building your ice cream cake—for best results, stand the loaf upright on one end to get nice clean cuts. Patience here pays off by giving you neat layers for assembling your cake.

Step 3: Soften the Ice Cream

Remove your ice cream from the freezer and let it soften at room temperature for about 15 minutes. This makes it easier to spread evenly when layering on your cake slices. You can microwave briefly for 20-30 seconds if you’re in a hurry, but be careful not to melt it completely.

Step 4: Assemble Your Ice Cream Loaf Cake

Line your loaf pan with parchment paper or plastic wrap with enough overhang to lift out the cake later. Place the bottom cake layer into the pan, then spread a pint of softened ice cream evenly over it. Add the middle cake layer, then the second pint of ice cream. Finish with the top cake layer, pressing gently so everything adheres well. Cover tightly and freeze for at least 8 hours to let it set firm and ready for your final touch.

Step 5: Make and Add the Ganache Topping

While the cake freezes, chop the chocolate finely and heat the heavy cream just until it shimmers – no boiling! Pour the cream over the chocolate and let it soften for a few minutes before stirring gently into a smooth, glossy ganache. Once your ice cream loaf cake is firm, carefully lift it out using the parchment paper and pour the ganache all over the top. It’s a stunning finish that hardens quickly on the cold cake. Garnish with extra sprinkles if you like, then let it sit for a few minutes so it softens just enough to slice smoothly.

How to Serve Ice Cream Loaf Cake Recipe

The image shows a thick slice of a funfetti cake with two main layers of light beige cake dotted with colorful sprinkles in green, pink, orange, blue, and yellow. Between these layers is a creamy white filling with small dark chocolate bits spread across it. The top layer is covered with a shiny, smooth dark chocolate glaze that drips slightly over the sides and is sprinkled with round, multicolored confetti sprinkles. The cake slice sits on a white marbled surface with some sprinkles scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkles are a classic choice for this recipe, adding fun color and a bit of crunch that plays beautifully against the smooth ice cream and cakey softness. Fresh berries like raspberries or sliced strawberries can add a fresh, tangy contrast, while edible flowers bring an elegant touch for special occasions.

Side Dishes

Since this loaf cake is rich and dessert-forward, keep sides simple and refreshing. A small bowl of fresh fruit or a light citrus salad pairs wonderfully, cutting through the sweetness and complementing the creamy texture. A hot cup of coffee or a light tea can also balance out the cold richness as you enjoy each slice.

Creative Ways to Present

Slice the Ice Cream Loaf Cake Recipe thick to showcase the vibrant layers and colorful sprinkles inside. Serve slices on chilled plates to avoid melting, or place each piece on a small cake stand for a lovely presentation. For a party, offer a scoop of complementary ice cream or a drizzle of berry coulis alongside each portion for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

Store any leftover slices carefully wrapped in plastic wrap or in an airtight container in the freezer. This will help maintain the cake’s moisture and prevent freezer burn, keeping your ice cream loaf tasting fresh for up to one week after assembly.

Freezing

This is a freezer-friendly dessert by design. Once fully assembled and topped with ganache, keep it securely wrapped and frozen solid. It freezes beautifully for up to three days, and even longer if wrapped well. Just be sure to thaw slightly before serving for your best slicing experience.

Reheating

Since this is an ice cream-based dessert, reheating isn’t recommended. Instead, remove the loaf from the freezer about 5-10 minutes before serving to soften slightly, making slicing easier and letting the flavors shine without losing the refreshing chilled quality.

FAQs

Can I use different ice cream flavors for this recipe?

Absolutely! This Ice Cream Loaf Cake Recipe is very versatile. Feel free to mix flavors or even use sorbet for a fruity twist. Just keep in mind the sweetness and texture for the best balance.

What can I substitute for sprinkles?

If you don’t have sprinkles, chopped nuts or mini chocolate chips can work well to add texture and interest to the cake layers.

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Just store them tightly wrapped at room temperature or in the fridge, then slice and assemble when ready.

How do I know when the cake is done baking?

Use a toothpick inserted in the center; if it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, give it more time and check again.

Is it possible to make this recipe dairy-free?

While this recipe relies on dairy for its creamy texture, you can experiment with plant-based alternatives like coconut milk ice cream and dairy-free butter, though the texture and taste might vary slightly.

Final Thoughts

This Ice Cream Loaf Cake Recipe is pure joy on a plate, blending cake and ice cream into a show-stopping dessert that’s surprisingly easy to make. Whether you want to celebrate a special moment or just need an indulgent treat, this loaf cake will deliver smiles and happy taste buds. Grab your favorite ice cream, some sprinkles, and have fun creating this delightful frozen confection—you’re going to love every slice!