What Are The Chocolate Crunchies In Ice Cream Cake

Ice Foam Cake Recipe

Nutrition Facts (per serving)
623	Calories
34g	Fat
73g	Carbs
9g	Poly peptide

Nutrition Facts
Servings: sixteen
Amount per serving
Calories	623
% Daily Value*
Full Fat 34g	44%
Saturated Fat 20g	102%
Cholesterol 144mg	48%
Sodium 192mg	8%
Total Sugar 73g	26%
Dietary Fiber 2g	6%
Total Sugars 41g
Protein 9g
Vitamin C 3mg	17%
Calcium 213mg	16%
Fe 3mg	xv%
Potassium 318mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. ii,000 calories a day is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should be considered an gauge.)

The secret to creating perfect layers in this heaven-high ice cream cake? Freezing all the layers individually before assembling. The cake takes a scrap of patience as you wait for the ice cream to gear up in the freezer, only when it is time to stack, information technology all comes together in a snap! Just exist sure to use the same size pans for baking the cakes besides as for freezing the ice foam layers. This volition ensure perfectly consistent layers.

This recipe is a great make-ahead cake that will wow at a political party. Feel free to personalize the recipe by using whatsoever combination of water ice foam flavors to create the layers.

"I loved making this cake and I remember it would be the perfect summertime family unit activity. Simply make sure you accept patience as freezing each layer individually will fix you up for success. You tin also swap out the ice cream flavors if you wanted to try something different." –Tracy Wilk

For the White Cake Layers:

1 loving cup (8 ounces) unsalted butter, softened, more for the pans
2 cups granulated sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1 cup milk
2 teaspoons pure vanilla extract

For the Water ice Cream Layers:

1 quart pistachio ice cream
1 quart chocolate ice cream
one quart strawberry ice cream

For the Topping:

2 cups heavy cream
Multicoloredsprinkles
Maraschino cherries, for garnish

Gather the ingredients.

The Bandbox/Julia Hartbeck
Position a rack in the heart of the oven and estrus to 350 F. Y'all'll demand 3 circular ix-inch cake pans. Grease and flour two of the cake pans and set the third i aside. Alternatively, use baking spray with flour.

The Spruce/Julia Hartbeck
In a large bowl, shell the butter and sugar with a mixer at medium speed until fluffy, iii to 4 minutes. Add eggs ane at a fourth dimension, beating well later on each addition.

The Spruce/Julia Hartbeck
In a medium bowl, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, starting time and catastrophe with flour mixture. Crush until just combined after each addition. Stir in vanilla.

The Spruce/Julia Hartbeck
Pour the batter into the ii prepared pans, smoothing the tops if necessary. Bake until a wooden skewer inserted in middle comes out make clean, 28 to xxx minutes. Permit cool in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.

The Bandbox/Julia Hartbeck
Split each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

The Spruce/Julia Hartbeck
Using the aforementioned two cake pans, plus the third that was set aside, make the ice cream layers. Cover a clean and dry cake pan with plastic wrap. Soften the pistachio ice cream and so it is easy to spread, but not melted. Spread in the cake pan, cover with plastic wrap and flatten. Freeze solid.

The Spruce/Julia Hartbeck
Repeat with the chocolate and strawberry ice cream. All three layers of ice cream, every bit well equally the split cake layers, should be frozen solid.

The Spruce/Julia Hartbeck
To get together the cake, unwrap one of the block layers and place information technology on the bottom of the serving plate. Unwrap the pistachio ice foam layer and place it on top. Identify another cake layer on superlative of the pistachio layer, followed by the chocolate ice cream layer. Place the tertiary cake layer on tiptop of the chocolate water ice cream layer. Place the strawberry ice foam layer on height. Finish with the final cake layer. Printing gently and wrap with plastic wrap to freeze all the layers together.

The Spruce/Julia Hartbeck
In a large mixing bowl, whip the heavy foam to stiff peaks. Remove the assembled water ice foam cake from the freezer. Frost with whipped cream. Freeze solid until fix to serve.

The Spruce/Julia Hartbeck
When gear up to serve, top with sprinkles and garnish with maraschino cherries. Slice and serve directly from the freezer.

The Bandbox/Julia Hartbeck