What separates this Ice Cream Sandwich Cake Recipe 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 the melt-y ice cream from the sides!
I’ve made this recipe in sheets and cut the ice cream sandwiches into individual rectangles like the store bought one
But I love the ease of the round cake style this time!
As for the ice cream part I just can’t bring myself to make homemade ice cream anymore!
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!
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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
Ice Cream Sandwich Cake
Ingredients
For The Ice Cream Sandwich Cake Recipe
- All Purpose Flour 1¾ cup (225g)
- Natural Cocoa Powder 4 Tablespoons (28g)
- Baking Soda ¾ teaspoon
- Salt ¼ teaspoon
- Vegan Butter softened 8 Tablespoons (113g)
- Granulated Sugar 1 cup (200g)
- Vanilla Extract 2 teaspoons (10ml)
- Cold Plant Milk 1/3 cup (77ml)
Instructions
- Preheat the oven to 300°F
- Grease & parchment line 2-7" cake pans
- Cream the soft vegan butter with the sugar on medium high speed until light and fluffy (about 3-4 minutes)
- Sift the flour with the baking soda, salt & cocoa powder
- Add the vanilla extract to the plant milk
- Add a few tablespoons of the liquid to the creamed mixture then scrape the bottom & sides of the bowl for an even mix
- Add 1/3 of the sifted dry ingredients, mixing just until combined ~ do not over mix
- Add half of the remaining liquids and then another 1/3 of the dry
- The remaining liquids and then the last of the dry ingredients
- Scrape the bottom & sides of the bowl well then whip on high speed for 10 seconds
- Divide the batter between your cake pans and spread as evenly as possible
- Bake immediately in the preheated oven for 10 minutes be careful not to over bake or it will be dry
- Cool completely then remove from the pans, peel off the parchment paper
- Line the same cake pan (just one) with plastic wrap and place one of the ice cream cake circles in the bottom
- Mash up your favorite ice cream into the cake pan and then top with the other ice cream cake circle
- 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
Ice Cream Cake must be kept in the freezer at all times, will stay fresh wrapped well for up to 2 months