Ice Cream Cakes

Ice Cream Cakes

Homemade ice cream cakes are sure to be a hit among the kids!


Step 1
  • Melt the chocolate in a bowl over hot water. Beat the egg and sugar lightly with the dry ingredients. Quickly stir in the melted chocolate into the flour, while adding the egg mixture.
Step 2
  • Cover a baking tin (approximately 30 x 40 cm) with baking paper and spread the mixture out to the edges in a smooth layer. Bake the the cake in the middle of the oven and once baked let it cool down on a rack.
Step 3
  • Place the ice cream on the kitchen table for approximately 15 minutes. Cut the cake in half. Place 2 pieces of clingfilm (about 50 cm long) on the kitchen table so that they overlap on the long side. Place half of the cake (aka. the bottom half) in the middle of the clingfilm.
Step 4
  • Cut the the ice cream and place on the cake so that it is covered in a smooth layer - smooth with a knife if necessary. Lay the other half of the cake on top and press it lightly. Fold the clingfilm tightly over all sides of the ice cream cake. Freeze the ice cream cake for at least 1 hour.
Step 5
  • Take the ice cream cake out of the freezer and decorate it with lines of melted white chocolate. Cut the frozen ice cream cake into 16 pieces and serve.
Baking Time
  • 8 minutes at 200 ° - traditional oven


Dark chocolate (about 55% cocoa)
100 g
Muscovado sugar
150 g
Wheat flour
60 g
Potato starch
3 tbsp
Cocoa powder
3 tbsp
Baking soda
½ tsp
Coarse salt
¼ tsp
Vanilla ice cream
450 g
White chocolate (melted)