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Ice Cream Loaf Cake Recipe

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4.4 from 40 reviews

  • Author: Ava
  • Total Time: 9 hours 40 minutes
  • Yield: 1 loaf cake, approximately 10-12 servings
  • Diet: Vegetarian

Description

This Ice Cream Loaf Cake combines the light, fluffy texture of a vanilla sprinkle cake with creamy layers of ice cream, all topped with a rich chocolate ganache. Perfect for a special dessert, it’s an impressive frozen treat that requires minimal assembly and offers delightful flavors and textures with each bite.

Ingredients

Cake

  • 2 cups (236g) cake flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature*
  • 2/3 cup (160ml) whole milk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (about 50g) sprinkles

Ice Cream Layers

  • 2 pints (4 cups; about 960ml) ice cream (flavor of choice)

Ganache

  • 1 4-ounce (113g) quality semi-sweet chocolate bar, finely chopped
  • 1/2 cup (4 ounces; 120ml) heavy cream or heavy whipping cream
  • Optional: sprinkles for garnish

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C) and spray a 9×5 inch loaf pan with nonstick spray to ensure easy cake removal.
  2. Mix dry and wet ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, egg, sugar, sour cream, milk, and vanilla until combined. Pour wet mixture into dry ingredients and whisk gently until combined. Fold in sprinkles carefully to avoid over-mixing.
  3. Bake the loaf cake: Pour batter into the prepared loaf pan and bake for 50 minutes to 1 hour, covering loosely with foil halfway to prevent over-browning. Test doneness by inserting a toothpick; if it comes out clean, the cake is done. Cool completely on a wire rack in the pan.
  4. Slice cake into layers: Once cooled, remove cake from pan carefully. Using a sharp serrated knife, slice the cake horizontally into three even layers. For precise cutting, stand the loaf upright and cut vertically, or use a ruler for guidance.
  5. Prepare ice cream: Remove ice cream from freezer and let soften for 15 minutes or microwave for 20–30 seconds to make spreading easier.
  6. Assemble the cake: Line the loaf pan with parchment paper or plastic wrap with an overhang for easy removal. Place the bottom cake layer in the pan, then spread 1 pint of softened ice cream evenly over it. Add the middle cake layer, then spread the second pint of ice cream evenly on top. Add the final cake layer, pressing gently to adhere.
  7. Freeze assembled cake: Cover with foil or plastic wrap and freeze for at least 8 hours or up to 3 days. Allow 10 minutes at room temperature before adding ganache if frozen longer than 1 day.
  8. Make ganache topping: About 15 minutes before serving, heat cream in a saucepan over medium heat until gently simmering. Pour over chopped chocolate in a heat-proof bowl, let rest 2-3 minutes, then stir slowly until smooth. Let ganache thicken for 10 minutes.
  9. Remove cake from pan: Lift the frozen cake out of the pan using the parchment overhang. Carefully remove parchment paper and place cake on a cutting board.
  10. Top with ganache: Pour and spread ganache evenly over the top of the cake. Garnish with sprinkles if desired. Let ganache set for 3-5 minutes before slicing.
  11. Slice and serve: Using a sharp serrated knife, cut into 3/4-inch thick slices. Serve immediately; cake will soften minutes after slicing.
  12. Store leftovers: Wrap leftover slices and store in the freezer for up to 1 week for best quality.

Notes

  • *Room temperature ingredients help the batter mix smoothly and bake evenly.
  • You can use sour cream, plain yogurt, or Greek yogurt interchangeably in the batter.
  • Choose your favorite ice cream flavor; vanilla or sprinkle-flavored are classic options.
  • Be careful when slicing the frozen cake; a serrated knife will provide cleaner cuts.
  • Allow the cake to soften slightly at room temperature before slicing for easier cutting.
  • Ganache sets quickly on the frozen cake, so work efficiently when spreading.
  • Store leftovers in an airtight container or wrap tightly to prevent freezer burn.
  • For quicker ice cream softening, microwave in short intervals to avoid melting.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/ice-cream-loaf-cake-recipe/