• Nupur Bhattacharya

How to make ice cream cake/Eggless ice cream cake recipe/Homemade ice cream pound cake recipe

Updated: Dec 30, 2020

Okay let me describe this delicious treat!! Layers of vanilla sponge cake sandwiched between homemade salted caramel ice cream, chocolate ice cream, and vanilla ice cream, topped with your favorite chocolate pieces!! How does that sound! 😋 Don't deprive yourself of this deliciousness!!


Yield: 8-10 servings

Caramel Sauce

Cane sugar... 1/4 cup

Salt... 1/4 tsp

Heavy cream... 1/2 cup

Chocolate sauce

Semi sweet chocolate... 1/4 cup

Heavy cream... 1/4 cup

Ice cream

Heavy whipping cream...2 cups

Sweetened Condensed milk... 1 can ~400 ml


Pieces of any chocolate like Snickers... 1/2 cup


All purpose flour... 1.5 cups or 24 tbsp.

Sugar... 1 cup

Oil... 1/2 cup or 8 tbsp.

Salt... 1/4 tsp.

Milk... 1 cup

White vinegar... 1 tbsp.

Baking powder... 1 tsp.

Baking soda... 1 tsp.

Vanilla extract... 1 tsp.


Quick buttermilk for the cake

  • Add vinegar into the milk and mix thoroughly

  • Keep it aside for five minutes

Cake batter

  • Pour oil in a big bowl

  • Add sugar and combine well

  • Add vanilla extract, salt and mix well

  • The milk should be slightly curdled by now

  • Add baking soda to the buttermilk and mix well.The buttermilk will immediately turn frothy

  • Add this into the batter bowl

  • Whisk thoroughly till all the sugar dissolves

  • Sift flour and baking powder into the bowl

  • Gently fold the flour into the wet ingredients

  • Whisk briefly to get rid of any lumps, don’t over whisk

Smooth batter done!

Baking the cake

  • Line the 9 x 5” loaf pan with parchment paper

  • Add in the cake batter

  • Gently tap the pan and swirl around a chopstick to get rid of air bubbles

  • Ready to bake!

  • If you’re using an oven bake it at 350°F for 45 minutes

  • Line a pan with a layer of salt

  • Place a perforated metal plate on it

  • Set the heat on low and let it preheat for five minutes

  • When the pan feels warm put the cake pan in

  • Place the lid on and let it bake for 40 minutes

  • Make sure the heat is low

  • The cake is done when the sides turn slightly dark

  • A toothpick should come out clean when pricked in the center of the cake

  • Let the cake cool down completely

Making 3 flavors of ice cream

Caramel sauce for the salted caramel ice cream

  • Add 1/4 cup of cane sugar to a heavy bottom pan (preferably deep pan)

  • Set the heat to low and let the sugar melt for 3 minutes (It is very important that the heat is set to low if not the sugar can burn)

  • Once the sugar starts to melt, turn off the heat and stir well, so the rest of the sugar melts

  • Once the sugar has melted stir in lukewarm heavy cream little by little. (The caramel my crystallize a little but will melt as you keep stirring)

  • Once all the caramel crystals have dissolved, stir in 1 teaspoon of butter. Butter makes the sauce velvety smooth!

  • Add 1/4 teaspoon of salt. (Sea salt gives the best taste).

Chocolate sauce

  • Add heavy cream to the chocolate morsels

  • Melt the chocolate in the microwave (for approximately 20 seconds)

  • Stir till all the chocolate melts and mixes evenly with the heavy cream

  • Whip the heavy cream on medium speed till soft peaks form (whip for approximately two minutes)

  • Add one can of condensed milk

  • Whip for another minute till stiff peaks form

  • Divide the cream into three parts for the three flavors of ice cream

  • Add half of the salted caramel sauce to one of the cream bowls and fold it into the cream

  • Add half of the chocolate sauce to another whipped cream bowl and fold it in. If you want your ice cream to be more chocolaty, add 1 tablespoon of cocoa powder and mix that in.

  • If the caramel sauce and the chocolate sauce is too thick to pour, heat it in the microwave for five seconds

  • To the last bowl add one and a half teaspoons of vanilla essence and mix

  • Keep all the bowls refrigerated

Building the cake

  • De-mold the cake and cut 3 equal layers with a leveler or a serrated knife

  • Line the same cake pan with a long cling wrap

  • Add the first layer of sponge cake and then add in the salted caramel ice cream

  • Drizzle the rest of the caramel sauce on the ice cream

  • Add the next layer of sponge cake and then add the chocolate ice cream. Drizzle the rest of the chocolate sauce

  • Add the last layer of sponge cake followed by the vanilla ice cream

  • Top it with bits of your favorite chocolate. I used a chocolate macadamia caramel chocolate

  • Let this freeze for 8 to 12 hours

  • Pull out the cling wrap to take the cake out


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