• Melted ice-cream cake (Camellia Aebischer)Source: Camellia Aebischer
Turn an ice-cream tragedy into a dessert wonder with just a touch of flour and 30 minutes in the oven.
By
Camellia Ling Aebischer

22 Oct 2020 - 11:55 AM  UPDATED 4 Nov 2020 - 12:02 PM

This recipe is one of those “I had to know” situations. Because when the internet claims you can make a cake with just melted ice-cream and self-raising flour of course it’d be rude not to find out.

I’m sure you can tell from the lead image that this actually worked. It took at least 24hrs for me to stop telling everyone about it, I was that shocked.

Some of the clips online appeared to be a little dense, and in fairness were aiming for more of a banana bread result. To make it a fluffy cake I decided to add an extra pinch of baking powder and up the ratio of ice-cream to flour for more liquid.

Any flavour of ice-cream will work, and you can make this with vegan ice-cream too, just like Lizzo did on TikTok. I can’t vouch for the low-carb/low-fat versions though so the success rate is on you there.

Add an extra good pinch of baking powder for a light, fluffy cake or go banana bread style and leave it out.

How to make ‘ice-cream cake’

Take 2 cups of melted ice-cream (I used chocolate), 1 cup of self-raising flour and I also added ¼ tsp of baking powder, though it's optional depending on how fluffy and light you'd like the cake. This will make one small cake in 20cm cake pan which is great for layering, but if you’re using a larger tin I recommend doubling the recipe.

Mix to combine, making sure to not overwork the batter. It’ll be quite thick and some small lumps are fine.

Pour into a greased or lined baking tin, smooth the top, and bake at 175°C for 30 minutes (check at 40 for a larger cake) until a skewer inserted in the middle comes out clean.

Cool in the tin, then turn out onto a rack to cool completely.

This is probably the most level cake I've ever baked...

From here you can serve it as-is, with extra ice-cream, or with a quick ganache topping. This recipe is especially good with those tubs that have partially softened then re-frozen and lost their ice-cream texture.

Love the story? Follow the author here: Instagram @cammienoodle

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