Fireworks Ice Cream Cake

Happy Fourth! For us in the Northeast today is a washout. The boom and flash of fireworks will most likely be replaced by thunder claps and lightning, respectively. So, if your up this way and your festivities are postponed until tomorrow, you have no excuse not to make this cake! Then tomorrow you can finish off your BBQ with "super cool" cake!

This is a pretty simple cake, I came up with a vanilla cake base, added sprinkles, spread some ice cream on top of the cooled cake, and piled it high with whipped cream!
Again, Happy Fourth of July!
Thank you to all who have, are, and will fight for our freedom!

Fireworks Ice Cream Cake

Ingredients:

Cake:

¾ cup + 2 Tablespoons all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

½ cup sugar

2 Tablespoons butter

2 Tablespoons oil

1 egg

¼ cup + 2 Tablespoons whole milk

1 teaspoon vanilla

3-4 Tablespoons sprinkles

1 to 1 ½ quarts vanilla ice cream

Whipped Cream:

1 pint heavy whipping cream

¼ cup sugar

Directions:

1.     Preheat oven to 350 degrees F. Spray 8 or 9 inch cake pan with non-stick spray. 

2.     For cake, in a medium bowl, whisk together flour, baking powder, and salt.  In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugar until it resembles sand, about 2 minutes. Add in oil. On medium, add in egg, beating until combined. Scrape down bowl and add in vanilla. Add in half the flour mixture, mixing on low until just barely combined. Add milk, mixing on low until combined. Add in the rest of the flour mixture, mixing until just combined. By hand stir in the sprinkles. Pour batter into prepared pan. Bake for 21-24 minutes or until a toothpick comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.

3.     Do not begin assembling until cake has cooled completely. 20 minutes prior to assembling cake, take ice cream out of the freezer to soften. For assembly, line spring form pan (the same size as cake pan) with parchment, it doesn’t have to be perfectly smooth. Place cooled cake in the bottom of lined spring form pan. Spread softened ice cream in an even layer over cake. Press a sheet of parchment paper over the surface of ice cream and freeze for at least 5 hours.

4.     For serving, remove cake from freezer 10 minutes prior to serving. Prepare whipped cream by beginning to beat heavy cream with mixer, and then add sugar in a steady stream, beating until desired consistency, be careful not to make butter. Unmold cake from spring form pan, remove parchment paper, top with whipped cream and serve.

Print Recipe Here