An ice cream cake with all the important components of the classic Drumstick treat!
You didn’t think I’d let National Ice Cream Month pass without a new ice cream related recipe on the blog, did you? Please, I wouldn’t dare! Actually, I almost forgot, but last week I finally got around to making this pretty epic ice cream cake.
This cake was entirely inspired by the Drumstick cake that Kristan made a couple of months ago. As soon as I saw it I knew I had to do an ice cream version and I’m so glad that I finally did!
This ice cream cake uses one of my favorite chocolate cake recipes (I wanted something on the fudgier side), store-bought vanilla ice cream (homemade would be even better), rich chocolate ganache (the unexpected mvp?), and a mix of crushed peanuts and ice cream cones. So much good stuff, such a good cake. I keep on cutting myself massive slices and rationalize that I won’t be burning breastfeeding calories forever so I might as well live it up.
So I realize that the recipe looks long, but it really isn’t all that hard. It just takes a little bit of planning ahead for freezer time and you can actually do 90% of the work while your chocolate cake is baking / cooling. As a mom of a 9-month old that does not stop moving and climbing and crawling, I have to do my baking during naps. I actually did the ice cream and cake prep one day and then finished everything else plus took photos the next. Poor little L doesn’t know what he’s missing while he sleeps!
- 1 recipe for fudgy chocolate cake (see below)
- ½ gallon vanilla ice cream
- 1 recipe for chocolate ganache (see below)
- 62g (~1½ cup crushed) ice cream cones (5 cones) plus one optional additional cone for decoration
- 90g (~3/4 cup) chopped peanuts (use salted and roasted for the most flavor)
- 56g dark chocolate (I used 72%) roughly chopped (optional for decorating)
- Bake cake according to below directions and do the following steps while cake layers are cooling
- Line a 9-inch cake pan with seran wrap and press ice cream down into pan; cover completely and then put this layer in the freezer until firm, about 1 hour
- Combine crushed ice cream cones and peanuts and set aside
- Make chocolate ganache and set aside to cool
- Optional: Place dark chocolate in small heat-safe dish and melt by microwaving in 30-second increments and stirring between each; dip open end of cone into chocolate and coat with spoon so that a some of the outside of the cone is covered; sprinkle with peanut and cone pieces and then set aside on wax or parchment paper to dry
- Once cake has cooled completely, you will start to put your full cake together (do these steps quickly)
- Place first layer of cake down on a cake plate; top cake with unwrapped ice cream layer; top ice cream with second layer of cake and press down lightly
- Cover cake with saran wrap and re-freeze until ice cream is frozen again, about 20 minutes
- Once cake has frozen, remove from freezer to finish
- Remove seran wrap and spread ganache over top of cake with some dripping down the sides
- Coat sides of cake with chopped cone and peanut mixture
- Place entire cake back in freezer to chill for one hour or until ready to serve
- Optional: Place decorated ice cream cone on top of cake for serving
- Allow a few minutes for cake to soften before slicing
- Store in freezer for up to two weeks
- 43g (~1/3 cup) good quality dark unsweetened cocoa powder
- 1g (1 teaspoon) instant espresso powder
- 112g dark chocolate (I used 72%), roughly chopped
- 240 milliliters (1 cup) ounces boiling water
- 10 milliliters (2 teaspoons) vanilla extract
- 227g (1 cup) unsalted butter, softened at room temperature
- 232g (~1 cup, tightly packed) light brown sugar
- 210g (~1 cup) granulated sugar
- 150g (~3 large) whole eggs, at room temperature
- 246g (~2¼ cups) cake flour
- 5g (1 teaspoon) baking soda
- 4g (1/2 teaspoon) salt
- 240 millilters (1 cup) buttermilk
- Pre-heat oven to 350 degrees
- Grease and flour two 9-inch round pans and line bottoms with parchment paper
- In a medium heat-proof bowl, combine the cocoa powder, espresso powder and chocolate; pour boiling water over mixture and whisk together until melted and smooth; stir in vanilla; set aside to cool
- In the large bowl of an electric mixer with paddle attachment, beat butter until light and creamy; add sugars and beat on medium speed until light and fluffy; add eggs, one at a time, mixing at medium speed between each
- Sift cake flour, baking soda and salt into a medium bowl and set aside
- Whisk buttermilk into cooled chocolate mixture
- Add about ⅓ of the flour mixture to mixing bowl and mix on low speed just until combined; add half of chocolate mixture and mix on low again, just until combined; scrape the sides of the mixing bowl and repeat with ⅓ of flour mixture remaining chocolate mixture; remove bowl from mixer and fold in remaining dry ingredients; be careful not to overmix the batter
- Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
- Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
- Allow to cool completely before building cake
Make ahead note: chocolate cake can be made and frozen for up to two weeks before putting cake together
- 225g dark chocolate (I used 72%), finely chopped
- 237 milliliters (1 cup) heavy cream
- 28 g (2 tablespoons) unsalted butter at room temperature
- 30 milliliters (2 tablespoons) light corn syrup
- Put chocolate in a heatproof bowl and set aside
- Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted
- When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate
- Allow chocolate to sit for one minute then stir to combine until smooth and creamy
- Allow to cool before using on ice cream cake
You know you want that slice.
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