Ice Cream Cake with Chocolate Chips
Three layers of chocolate chip cookie base with creamy vanilla ice cream in between — the ultimate ice cream cake.
- 335 min
- 600 kcal / serving
- medium
- vegetarian
- Protein
- 8.4 g
- Fat
- 29.8 g
- Carbs
- 73.1 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 175 g soft butter, plus some more for greasing
- 200 g muscovado sugar
- 100 g caster sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 250 g flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 325 g dark chocolate, broken into pieces
- 2 l vanilla ice cream
Method
- Beat butter and sugar with a kitchen machine at high speed until the volume has doubled. Beat slower and gradually add egg and egg yolk, then vanilla extract. Mix in flour, salt, and baking soda. Briefly mix in the chocolate pieces at low speed. Refrigerate the dough for 30 minutes.
- Preheat the oven to 180°C.
- Remove the dough from the refrigerator and divide it into 3 equal portions.
- Grease three round baking pans (24 cm) and line them with parchment paper. Distribute the dough evenly onto the bottoms and press it up to the edges.
- Bake in the preheated oven for 15 minutes, possibly one after the other, until the dough is golden brown. Remove from the oven and let it cool in the pans.
- Meanwhile, remove the vanilla ice cream from the freezer and let it thaw slightly.
- Remove 2 dough bottoms from the pans. The third one forms the bottom and remains in the pan. Spread vanilla ice cream on top, place a bottom on it, spread more ice cream, and place the last bottom on top. Gently press together to distribute the ice cream up to the edges.
- Place in the freezer for 4 hours. Remove 10 minutes before serving and cut into 12 pieces.
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