Homemade Recipe for Ice-cream Cake

A great summertime family activity would be to make ice cream cakes. The method used to get flawless layers in this towering ice cream cake. Before assembly, freeze each layer separately. The cake requires some patience while the ice cream is setting in the freezer, but once it's time to stack, everything comes together quickly. Just be sure to use pans of the same size for both freezing and baking the ice cream layers. This will guarantee flawless accuracy in the layers.

For the layers of white cake:

• 1 cup (8 ounces) of softened unsalted butter with additional for the pans
• 2 cups sugar, granulated
• Four big eggs
• cake flour, 3 cups
• 1 teaspoon of baking soda
• 1 cup of milk
• Pure vanilla extract, two tablespoons

For the layers of ice cream:

• Pistachio ice cream, 1 quart
• Icing chocolate, 1 quart
• Strawberry ice cream, 1 quart

For the topping:

• 2 cups of cream, thick
• Colorful sprinkles
• Maraschino cherries as a decoration

• Gather all the ingredients.
• The oven should be set with a rack in the middle and heated to 350 degrees. Three 9-inch round cake pans are required. Two of the cake pans should be greased and dusted with flour, while the third should be left alone. As an alternative, use flour-infused baking spray.
• Butter and sugar should be creamed together for three to four minutes at medium speed in a big bowl. One at a time beat well after adding each egg.
• The cake flour and baking powder should be combined in a medium bowl. Beginning and finishing with the flour combination, gradually add it to the butter mixture in a roundabout way. After each addition, blend just until incorporated. Add vanilla and mix well.
• If necessary, smooth the tops of the batter as you pour it into the two prepared pans. Bake for 28 to 30 minutes, or before a wooden skewer inserted in the center of the cake comes out clean. Allow pans to cool for 10 minutes. Take out of pans and let cool fully on wire racks.
• Each cake is divided into four equal layers. Layers should be wrapped in plastic wrap and frozen.
• Make the ice cream layers in the same two cake pans plus the third that was placed away. Plastic wrap should be used to enclose a dry, clean cake pan. Pistachio ice cream should be softened so that it may be spread easily without melting. Spread the batter in the cake pan, wrap it in plastic, and press it flat. Freeze solid.
• Repeat with the strawberry and chocolate ice cream. The split cake layers and all three layers of ice cream ought to be completely frozen.
• Unwrap one of the cake layers and set it on the base of the serving dish to assemble the cake. Place the pistachio ice cream layer on top after unwrapping it. Then, put the chocolate ice cream layer on top of the pistachio layer. The third cake layer should be topped with the chocolate ice cream layer. Put the strawberry ice cream layer on top. Finish with the last cake layer. To freeze all the layers together, lightly press and wrap in plastic wrap.
• When you're ready to serve, decorate with sprinkles and maraschino cherries. Directly from the freezer, slice and serve.

Final Word

A terrific make-ahead dessert that will impress at a gathering is an ice cream cake recipe. You have the option to add your own flavor to the recipe by layering different ice cream flavors.