Homemade Ice Cream Sandwiches
I used my favorite black cocoa cake to make homemade ice cream sandwiches. It’s like a cross between a traditional nostalgic ice cream sandwich and one of those giant Oreo ice cream sandwiches.
Equipment
- 1 large bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 1 8x3 inch or 9 inch square cake pan see blog post for other size options
- 1 offset spatula
- 1 large knife
Ingredients
Black Cocoa Cake
- 120 grams (1 cup) cake flour
- 40 grams (1/2 cup) black cocoa powder
- 1/4 tsp fine sea salt
- 7 grams (1/2 Tbsp) baking powder
- 175 grams (7/8 cup) granulated sugar
- 80 mL (1/3 cup) canola oil or any neutral oil
- 1 large eggs room temperature
- 75 grams (1/3 cup) sour cream
- 120 mL (1/2 cup) hot coffee I use Americano
Vanilla Ice Cream
- 240 mL (1 cup) heavy whipping cream cold
- 7 oz (1/2 can) sweetened condensed milk
- Tiny pinch of fine sea salt
- 1 tsp vanilla bean paste or beans from 1 pod
Instructions
Black Cake
- Preheat the oven to 350F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line an 8x3 inch or two 8x2 inch baking pans with baking spray and parchment paper (I did one cake pan and sliced them in half).
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.120 grams (1 cup) cake flour, 40 grams (1/2 cup) black cocoa powder, 1/4 tsp fine sea salt, 7 grams (1/2 Tbsp) baking powder
- In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.175 grams (7/8 cup) granulated sugar, 80 mL (1/3 cup) canola oil, 1 large eggs, 75 grams (1/3 cup) sour cream
- Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
- Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.120 mL (1/2 cup) hot coffee
- Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
- Bake for 25ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
- Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes or so before flipping back over.
- Once it's cooled, slice the cake in half.
Vanilla Ice Cream
- Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.240 mL (1 cup) heavy whipping cream
- Add the sweetened condensed milk, vanilla bean paste and salt and beat again just until it's fully combined.7 oz (1/2 can) sweetened condensed milk, Tiny pinch of fine sea salt, 1 tsp vanilla bean paste
- Clean the pan that you baked the cake in and line it with a long sheet of parchment paper to create an overhang.
- Press the bottom layer of cake on the bottom of the prepared pan and smush it down so it's flatter.
- Spread the vanilla ice cream on top and freeze for at least 6 hours or until the ice cream is firm.
- Once the ice cream feels firm, place the second layer of cake on top of the ice cream and press it down to flatten this layer as well. Freeze for at least another 6 hours or overnight before slicing.
Nutrition
Calories: 198kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 30mgSodium: 55mgPotassium: 103mgFiber: 1gSugar: 16gVitamin A: 266IUVitamin C: 0.4mgCalcium: 50mgIron: 0.5mg
Tried this recipe?Let us know how it was!