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 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 . I can’t vouch for the low-carb/low-fat versions though so the success rate is on you there.
How to make ‘ice-cream cake’
You can also add chocolate chips, nuts, sprinkles, etc. Source: Camellia Aebischer
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.
From here you can serve it as-is, with extra ice-cream, or with a topping. This recipe is especially good with those tubs that have partially softened then re-frozen and lost their ice-cream texture.
This is probably the most level cake I've ever baked... Source: Camellia Aebischer
