Ice Cream Cake

Ingredients

Cake

• 3/4 cup (150 g) granulated sugar
• 1/2 cup (62.5 g) all-purpose flour
• 1/4 cup (31.25 g) cake flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 3/4 teaspoon (3 g) baking powder
• 1/2 teaspoon (2 g) baking soda
• 1/4 teaspoon (1.5 g) kosher salt
• 1/2 cup (113.5 g) unsalted butter, softened
• 2 (88 g) eggs, large
• 1/2 cup (115 g) sour cream
• 1 teaspoon (4 g) vanilla extract

Hot Fudge Layer

• 1/2 cup (119 g) heavy whipping cream
• 1/2 cup (170.5 g) corn syrup
• 1/3 cup (73.33 g) brown sugar, lightly packed
• 1/4 cup (21.5 g) unsweetened cocoa powder
• 1/4 cup (59.15 g) water
• 1/4 teaspoon (1.5 g) kosher salt
• 8 ounces (226.8 g) chocolate, divided
• 3 tablespoons (42 g) unsalted butter
• 1 teaspoon (4 g) vanilla extract
• 24 (288 g) Oreo cookies, broken into bite-sized pieces

Strawberry Ice Cream

• 2 cups (476 g) heavy whipping cream, cold
• 14 ounces (396.89 g) sweetened condensed milk
• 1/8 teaspoon (0.75 g) kosher salt
• 16 ounces (453.59 g) strawberries, pureed
• 8 ounces (226.8 g) strawberries, roughly chopped

 Vanilla Ice Cream

• 2 cups (476 g) heavy whipping cream
• 14 ounces (396.89 g) sweetened condensed milk
• 2 teaspoons (8 g) vanilla extract
• 1/8 teaspoon (0.75 g) kosher salt

Whipped Cream Frosting

• 8 ounces (226.8 g) cream cheese, (full-fat, the kind in a brick)
• 1 cup (120 g) powdered sugar
• 2 3/4 cups (654.5 g) heavy whipping cream, cold
• 1 teaspoon (4 g) vanilla extract

Decorations

• additional hot fudge sauce
• rainbow sprinkles
• maraschino cherries

Direction

Cake

1. Preheat the oven to 325 degrees F.
2. Generously mist an 8-inch diameter cake pan with non-stick spray, and line with circles cut from parchment paper.
3. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
4. Cut the butter into smaller pieces and add it to the dry ingredients.
5. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
6. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
7. When all of the eggs are fully incorporated, add the sour cream and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.
8. Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
9. Allow the cake to cool completely in the cake pan, then remove it, wrap it tightly in plastic wrap, and freeze it.

Hot Fudge Layer

1. Place the cream, corn syrup, brown sugar, cocoa, water, salt, and half the chocolate in a small pot.
2. Stirring occasionally, allow the mixture comes to a boil.
3. Turn the heat down to low and simmer for 5 minutes.
4. Remove from the heat and whisk in the remaining chocolate, butter, and vanilla extract.
5. Transfer the hot fudge sauce to a mason jar or other heat-safe vessel, and allow it to cool completely.

 Strawberry Ice Cream

1. In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
2. Fold in the condensed milk, salt, pureed strawberries, and chopped strawberries.
3. Transfer to a freezer-safe container, and freeze for 4 hours or until hard.

Vanilla Ice Cream

1. In a large mixing bowl with an electric mixer fitted with the whisk attachment, whip the cream until it holds stiff peaks.
2. Add the sweetened condensed milk, vanilla extract, and kosher salt, and fold together until well-combined.
3. Transfer to a freezer-safe container, and freeze for 4 hours or until hard.

Whipped Cream Frosting

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4. Fold in the vanilla extract.

 Assemble the Ice Cream Cake

1. Line an 8-inch round cake pan with plastic wrap, allowing the excess to drape over the sides.
2. Scoop about 6 large scoops of strawberry ice cream into the pan, flattening it into an even layer with a silicone spatula.
3. Scoop about 6 large scoops of vanilla ice cream into the pan, flattening it into an even layer with a silicone spatula.
4. Pull the excess plastic wrap up and over the ice cream, and freeze until hard.
5. Place the cake on a serving platter and spread a thick layer of the hot fudge sauce over the top.
6. Layer the Oreos over the hot fudge.
7. Use the excess plastic wrap to pull the ice cream layer out of its cake pan, unwrap it, and place it on top of the Oreo layer.
8. Frost the top and sides of the cake with whipped cream frosting.
9. Drizzle hot fudge sauce along the top edge, allowing it to drip down the sides.
10. Pipe a shell border of whipped cream frosting around the bottom edge of the cake, and garnish with sprinkles.
11. Pipe 16 tall swirls of whipped cream frosting around the top edge of the cake, garnish with sprinkles, and top with maraschino cherries.
12. Freeze the cake until just before serving.