Ice Cream Cake Recipe

Not a chocolate fan? Try this recipe with my homemade lemon ice cream recipe.

Servings: 48 people

Author: Kelly the Kitchen Kop

2 cups of your favorite natural sugar — I used regular organic cane sugar for this so it would be a lighter color than if I used coconut palm sugar.
3 1/2 cups flour I used half Einkorn flour and half organic unbleached all-purpose flour
2 teaspoons baking powder I use aluminum free baking powder
1 teaspoon sea salt
3/4 cup avocado oil --normally I use melted butter, but avocado oil keeps the cake softer once frozen
1 1/4 cup milk read about healthy milk choices here
2 teaspoons vanilla
4 eggs from pastured hens if possible

One container of softened chocolate ice cream — find one with a not-too-bad ingredient label which is not easy, or make homemade ice cream! But this does get harder than store-bought and not as easy to cut, FYI.
Organic oreo pieces chopped
Softened vanilla ice cream — again find one with a not-too-bad ingredient label or make homemade ice cream--see note above though

2 cups softened butter — again pastured butter is best
5 cups organic powdered sugar
2 teaspoons vanilla
3-4 Tablespoons heavy cream never ultra-pasteurized — read why here and how to tell

Preheat oven to 350*.
Mix wet ingredients separate from dry ingredients — I did the wet in my beloved Bosch. Then add dry ingredients to the Bosch and mix well, scraping the sides.
Pour into buttered pan/pans, or cupcake tins if that's what you're making. (It would make at least 24, but I haven't made cupcakes with this recipe.)
Bake until it feels “set” to the touch, every oven is a little different. Start checking it after 20-25 minutes (much less for cupcakes of course). If the edges start to get what looks to be too brown but it's not set yet, turn the oven down a little and let it go longer. Cool completely.

Spread one container of softened chocolate ice cream over the top of the cooled cake.
Sprinkle chopped organic oreo pieces all over the top of the ice cream and freeze. (I buy organic oreos hereand keep them in the freezer to pull out for making an occasional batch of cookies-and-cream ice cream, which is just homemade vanilla with chopped oreos – yum!)
Spread one container of softened vanilla ice cream on top of that last layer. Freeze.
Make buttercream frosting: Mix together well butter, powdered sugar, vanilla, and heavy cream — start with 2-3 Tablespoons and add more until you get a nice spreadable, but not too thin, consistency.
Using this frosting decorating pump tool to decorate as you wish!
Keep it in the freezer and pull it out about 15 minutes before serving, trust me on this (otherwise the cake is to hard to cut OR eat).