If there’s one ice cream cake you must make, it would definitely be this Mudpie Ice Cream Cake! This Mudpie Ice Cream Cake comes with layers of chocolate and vanilla. For a greater depth of flavours, consider adding coffee into the glaze or cake.

Making an ice cream cake is not always easy given the blistering tropical heats. This is because the main ingredient, ice cream, can melt rather easily! However, I can assure you that the end result will be certainly rewarding. For a start, this Mudpie Ice Cream Cake lasts long in the freezer. Additionally, they provide the most amazing relief from the heat.

The making of the ice cream cake is rather straightforward. Simply prepare two layers of your favourite cake, and have some ice cream on hand.

The concept of making a good ice cream cake is to achieve the visual impact of the layers. I was able to achieve this through,
(1) Firstly, ensure that the cake layers are of the same height
(2) Secondly, have a brief idea, or measure, how much ice cream is used in between

Ensuring the evenness of the layers allow a neat and tidy finish. Furthermore, you can enhance the look of your Mudpie Ice Cream Cake with additional chocolate toppings. For myself, I used a thin layer of chocolate ganache and chocolate shavings. Another idea to consider would be to use roasted nuts!

Without further ado, the recipe and instruction guide!

Mudpie Ice Cream Cake Recipe
by Javier Tan November-19-2022

Beat the blistering tropical heats with this indulgent and smooth Mudpie Ice Cream Cake! Harmony of chocolate, vanilla and consider coffee!

Ingredients

Cake:

  • 1/2 Cup or 120g of Unsalted Butter, Melted (or Vegetable Oil)
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 2/3 Cup or 160g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Or 80ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 4 Tablespoons of Cocoa Powder or 28g, Sifted
  • 1 and 1/2 Cup or 190g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

Ice Cream:

  • Chocolate Ice Cream (Flavour 1), approx. 1 and 3/4 cups or 400 ml. I am using Tillamook
  • Vanilla Ice Cream (Flavour 2), approx. 1 and 3/4 cups or 400ml. I am using Tillamook

Ganache:

  • 1/2 Cup or 120ml Heavy Whipping Cream
  • Approx 1/2 Cup or 100g Chocolate Bar / Couverture Chips

Instructions

Cake:

  1. Preheat your oven to 180 degrees C and line your 7 or 8 inches round baking tins with parchment paper. I re-use my tin to make the 3 layers.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredidents).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Then, transfer the batter to 2 baking tin and bake for about 18 – 25 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most (Mine took 24 minutes). If you are re-using your tin, remove the cake each time it has cooled.

Ganache:

  1. Heat up the heavy whipping cream using double-boiler method using low heat, and until bubbles appear.
  2. Pour the heavy whipping cream over the chocolate chips. Stir to combine in 5 minutes.

Assembly:

  1. Place the first layer of chocolate cake in and top with ice cream flavour 1. Then, set in the freezer for an hour or two.
  2. Next, place the next layer of chocolate cake on top, and top with ice cream flavour 2. Then, set in freezer for overnight (12 hours at least) or until ready to serve.
  3. Spread chocolate ganache over, and serve! Additionally, take note chocolate ganache can solidfy very quickly on top of frozen ice cream cake.

Details

  • Prep time: 3 hours 20 mins
  • Cook time: 40 mins
  • Total time: 4 hour 20 mins
  • Yield: 1 x Refreshing Mudpie Ice Cream Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support!
  2. Mudpie Ice Cream Cake stores well for at a month when kept frozen.
  3. Feel free to ask if you’ve any questions!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan