Ice Cream Layer Cake

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This no-churn ice cream cake is simple to make and customizable.  You can layer it with your favorite jelly or fruit preserves – a sweeter one if you have a serious sweet tooth, or a more sour one (I used marmalade) to cut the richness of the ice cream.  Because the no-churn ice cream doesn’t melt like real ice cream, you can leave it out for a few hours, making it a good potluck or party cake.

Original cake recipe

Original no-churn ice cream recipe

 

Ice Cream Layer Cake
Adapted from New York Times and Food Network

Yield: 9″ x 4″ cake

For the ice cream:

  • 14-oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 cups heavy cream, cold

For the cake:

  • 3/4 cup gluten-free OR all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons milk

For the filling:

  • 1/4 cup jelly or preserves of your choice

 

Bake the cake:

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
  2. In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down sides of bowl, then beat in vanilla extract and eggs.
  4. Beat in baking powder and salt.
  5. With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
  6. Transfer batter to pan and spread it into a thin, even layer.
  7. Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
  8. Let cool in pan on a rack for 10 minutes.
  9. Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it.  Place on wire rack to cool completely.  (The gluten-free cake is fragile, so you want to handle it as little as possible.)

Make the ice cream:

  1. Whisk together condensed milk, vanilla, and salt in a large bowl.  Set aside.
  2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  3. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Assemble the cake:

  1. Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  2. Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  3. Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
  4. Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan.  The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
  5. Press down slightly on cake layer so cream comes up and around the sides of it evenly.
  6. Spread half of the jam or preserves on the cake layer.
  7. Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
  8. Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
  9. Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
  10. You’ll have some cream left over, which you can freeze in a separate container.  See here for ideas for no-churn ice cream.
  11. To serve the cake, remove from freezer, unwrap, and invert onto a serving plate.  Let stand at room temperature for 5-10 minutes before slicing.
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