Kids & Husband Love it! Special ICE CREAM CAKE Recipe: Perfect For Birthdays! - HeyHo Kids

Today, we'll make Ice Cream Cake, a practical and easy dish to make for your family and friends on Valentine's Day.

To make it even more special, I'll use Good Time Double Choc! This Ice Cream Cake will be simple.

The first layer is a chocolate cake, either homemade or store-bought.

The second layer is the ice cream.

We'll flavor it with Good Time Double Choc.

Lastly, it's the frosting.

We'll use whipped cream and add some chocolate flavor into it, too.

If you want to make the cake yourself, you just have to stir the ingredients together.

The liquid ingredients are milk mixed with vinegar, egg, oil, vanilla extract, and coffee.

I use strong coffee.

You can use espresso or brewed coffee as long as the taste is strong.

Don't forget to strain it.

If you don't want to use coffee, replace it with water.

Next, the dry ingredients are flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Here, I'm using store-bought Vanilla ice cream.

If you want to make it yourself, do that first and foremost.

I've shared the recipe before.

To add texture to the ice cream and enhance its flavor, I'll mix it with Good Time Double Choc.

Lastly, for the frosting, we need whipping cream or fresh cream, powdered sugar, and cocoa powder.

If you want to make the frosting in different colors, like pink, etc.

, skip the cocoa powder.

First, let's make the cake.

Preheat the oven to 175°C - 180°C.

This is a buttermilk-based cake that's usually used to make Red Velvet and we just have to stir everything together.

Buttermilk is hard to obtain here, so you can mix milk with vinegar as an alternative.

Once stirred, the texture will thicken and the milk will look split.

Transfer that to a bowl, and add the egg, oil, coffee, vanilla extract, cocoa powder, sugar.

baking soda, baking powder, salt, and flour.

Then, mix it manually with a balloon whisk or a mixer or a blender.

Most importantly, the egg has to be stirred in so there are no lumps and it merges with the batter.

Look! A wave! I've prepared a pan lined with baking paper.

Pour the batter in the pan.

I use an 18-cm (7") pan, but this amount of batter is actually too full for this pan.

You can use a 22-cm (9") pan as it'll fit a lot better.

Now, bake it for 40 - 45 minutes.

Let's prepare the ice cream layer now.

First, prepare the Good Time Double Choc.

Good Time is a legendary snack that's been around for a long time.

I love to snack on it since way back and now, my kids love it, too! Good Time is made of quality chocolate chip.

Other than Double Choc, there's Classic and Rainbow, too.

TIPS & TRICKS: Pound the Good Time Double Choc before mixing it with ice cream.

Now, it's ready to mix with the vanilla ice cream.

Make sure the ice cream isn't too rigid.

It should be a bit soft like this but not runny as it can ruin the texture and crystallize when chilled.

Just don't let the ice cream melt.

Then, mix it like this.

Andrew tried this before in Japan.

Now, prepare a pan in the same size as the previous.

I used an 18-cm (7") pan, so I'll use the same.

If you use a 22-cm (9") pan, use the same size.

Line the pan with a band of baking paper to help you lift the ice cream later.

Then, line it with a circular baking paper.

Brush the bottom with oil so it sticks to the pan.

Line the sides with baking paper, too.

It should be a bit taller than the pan so it's easy to de-pan.

You can also use a springform pan.

Bake the cake on the bottom and top it with ice cream.

Now, freeze the ice cream.

It should be properly frozen before assembling.

The cake is done.

You can check it with a skewer.

Once it looks clean like this, that means it's cooked.

Once the cake is cool enough to handle, we can de-pan it.

Since my pan was too full, the cake looks like a dome.

That's okay.

Just trim it, but don't discard the leftovers.

We can use it to decorate the cake.

Now, freeze the chocolate cake with the ice cream.

While we wait, let's prepare the frosting.

Here, I use whipping cream or fresh cream.

I'll mix it with cocoa powder and powdered sugar.

Whip it until it sets but don't overwork it.

Otherwise, the frosting won't be smooth.

It may bind too much air, causing it to look split.

Whip it as needed, then transfer it into a piping bag.

Now, decorate the cake to your liking.

TIPS & TRICKS: Freeze the Ice Cream Cake before slicing.

- Mom, we want it.

- Yes.

A moment, please.

- Ooh, nice! - Wow, nice! Andrew wants to cut it, too.

This can be a refreshing options if you want a cake.

There's a variety of textures.

The chocolate cake is fudgy, and there's the icy ice cream that contains cookies and chocolate chips.

If you eat all of them together, you'll get plenty of harmonious variations.

The chocolate cake is oil-based, not butter-based so even if we serve it cold, it won't become hard.

It'll stay fudgy and moist.

Okay, then.

Thank you for Viewing this my article.