What separates this Ice Cream Sandwich Cake from any other
Is the authentic ice cream sandwich CAKE part of it!
You know that thin cake that gets stuck all over your fingers while you try to lick all that melt-y ice cream from the sides!
I love the ease of the round cake style for this one
But I have also baked the cake into sheets to cut them into traditional rectangles of ice cream sandwich cake
Nowadays I just can’t bring myself to make homemade ice cream!
There are so many awesome dairy free alternatives out there and each one is better than the next!
But by all means if you and Martha Stewart want to make your own ice cream recipe, go for it!
Notes for Success
I am using 7″ cake pans to make this entire recipe and you will bake the Ice Cream Sandwich Cake recipe into 2-7″ pans. Then mold your entire ice cream cake into those same pans after cooling.
You can also divide the batter into 2-1/8 sheet pans instead, for rectangle shaped ice cream sandwiches
Check out Ice Cream Sandwich Cookies too!Â
Ice Cream Sandwich Cake
Use your favorite store bought ice cream for an easy summer dessert with authentic cake for the best ice cream sandwiches!
Ingredients Â
For The Ice Cream Sandwich Cake Recipe
- 1¾ cup All Purpose Flour 218g
- 4 Tbs Natural Cocoa Powder 28g
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 Tbs Vegan Butter softened 113g
- 1 cup Granulated Sugar 200g
- 2 teaspoons Vanilla Extract 10ml
- â…“ cup Cold Plant Milk 77ml
InstructionsÂ
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Preheat the oven to 300°F & Grease & parchment line 2-7″ cake pans
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Cream the soft vegan butter with the sugar on medium high speed until light & fluffy (about 3-4 minutes)
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Sift the flour with the baking soda, salt & cocoa powder
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Combine the vanilla extract with the plant milk
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Add a few tablespoons of the plant milk to the creamed mixture then scrape the bottom & sides of the bowl for an even mix
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Add 1/3 of the sifted dry ingredients, mixing just until combined then add half of the remaining liquids & then another 1/3 of the dry
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Finish with the remaining liquids & then the last of the dry ingredients (this is called alternating creaming method)
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Scrape the bottom & sides of the bowl then whip on high speed for 5 seconds
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Divide the batter between your cake pans & spread as evenly as possible
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Bake immediately in the preheated oven for 10 minutes be careful not to over bake or it will be dry
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Cool completely then remove from the pans, peel off the parchment paper
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Line the same cake pan (just one) with plastic wrap & place one of the ice cream cake circles in the bottom
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Mash up your favorite ice cream into the cake pan then top with the other ice cream cake circle
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Freeze solid then just before serving remove by pulling on the plastic wrap flaps over hanging and roll the exposed ice cream cake sides into crushed up cake crumbs or cookies
Notes
Storage Ice Cream Cake must be kept in the freezer at all times, will stay fresh wrapped well for up to 2 months
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