Vanilla Ice Cream Cake
Recipe type: Easy
Prep time: 
Cook time: 
Total time: 
  • Chocolate Sponge Cake
  • 2 egg yolks (used large eggs)
  • 20g caster sugar
  • 1 tsp vanilla extract
  • 30ml corn oil (25g)
  • 80ml full cream milk
  • 35g plain flour/cake flour
  • 1 tbsp corn flour
  • 10g cocoa powder
  • 2 egg whites
  • ½ tsp lemon juice or ¼ tsp cream of tartar
  • 25g caster sugarIce Cream Filling
  • 300g chocolate chip ice cream (any brand)
  • 100g fresh topping cream (non-dairy cream)
  • 2 tsp vanilla extract
  • 1 tbsp gelatin + 1 tbsp water
  • some oreo cookies crumbs (without cream) or raisins
  • 150g fresh topping cream for frosting the cakeChocolate Cream
  • 110g semi-sweet chocolate, chopped
  • 15g soft butter
  • 90g dairy whipping cream
  • 1tsp vanilla extract
  1. Chocolate sponge cake - whisk egg yolks, sugar and vanilla extract with a hand whisk, followed by corn oil and milk. Stir well.
  2. Sift flours and cocoa powder into egg yolk mixture, mixing well and set aside.
  3. Whisk egg whites and lemon juice at low speed till foamy. Gradually add sugar and change to medium and high speed to beat till peak form.
  4. Fold egg white mixture into yolk mixture in 2 batches till well combined with a rubber spatula.
  5. Pour batter into a 8 inch round removable cake pan. Bake in preheated oven at 180 deg C for about 25 minutes. Remove cake from pan. Slice cake into two after cooling down.
  6. Ice cream filling - Soak gelatin with 1 tablespoon water for one minute. Dissolve soaked gelatin in a double boiler, stirring well and keep warm.
  7. Whisk 100g fresh cream and vanilla extract at high speed till very stiff peaks. Add 300g chocolate chip ice cream into fresh cream followed by gelatin (slowly pour in gelatin), mix well at low speed, about 30 seconds. (Do not mix the mixture for too long, or else the ice cream will melts and becomes icy after freezing. ) Then add in the Oreo cookies crumbs and fold well with a rubber spatula.
  8. Assemble ice cream cake - Place one piece of sponge cake in an adjustable cake ring. Pour in the ice cream mixture and flatten the top with a spatula. Place the second piece of sponge cake over the ice cream mixture and gently press the cake to even. Place the whole cake in a container or cake box, then inside the freezer till overnight.
  9. Whisk the 150g fresh cream to peak forms. Take the ice cream cake out of the freezer. Then frost the whole cake quickly with fresh cream. Place the ice cream cake back to the freezer to let the frosting set and decorate the cake as desired in 2-3 hour later.
  10. Chocolate Cream - Add semi-sweet chocolate and butter in a bowl. Bring whipping cream to boil and pour it over chocolate. Stir till chocolate melted and smooth, add vanilla extract, mix well and leave to cool and set aside for 20 minutes. Then pipe chocolate cream onto cake.
For making
strawberry flavour, use strawberry ice cream and add some strawberry jam filling.
Durian flavour - use durian ice cream with fresh durian flesh.
You can purchase the adjustable cake ring online here if it is not available in the local baking supplies stores.
Recipe by Anncoo Journal at