Ice Cream Layer Cake
A colorful and festive cake made with vanilla ice cream, layered with blue moon and strawberry ice cream and topped with hot fudge and sprinkles!
Servings 8 servings
Calories 263kcal
Ingredients
- 2 cups vanilla ice cream softened
- 1 ½ cup self-rising flour
- 2 tablespoons sugar
- 1 cup blue moon ice cream softened
- 1 cup strawberry ice cream softened
- ½ cup hot fudge
- Sprinkles of your choice
Instructions
- Preheat oven to 350º Fahrenheit.
- In a medium mixing bowl, beat vanilla ice cream, flour, and sugar together.
- Transfer batter to a greased bread loaf pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow loaf to cool for 10 minutes before removing it from the pan.
- Allow to cool completely.
- Cut loaf horizontally into thirds.
- Line loaf pan with parchment paper and place bottom layer of cake in pan.
- Spread blue moon ice cream over top, followed by the middle cake layer.
- Spread strawberry ice cream over top, followed by the top layer of cake.
- Cover and freeze for 3-4 hours.
- Remove from freezer. Using the parchment paper, remove ice cream cake from loaf pan.
- Spread hot fudge on top and add sprinkles.
- Slice and serve.
Notes
- Once you’ve added the ice cream to the cake, pop it in the freezer for at least two hours to let it firm up.
- Store your ice cream cake in the freezer to prevent melting.
- Let thaw for about 15 minutes before slicing.
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 103mg | Potassium: 174mg | Fiber: 1g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg