I remember the first time I had ice cream cake, it was my 6th birthday party and I literally thought I was the *COOLEST.* Of course, it was a vanilla cake with moose tracks ice cream. So, I just had to make it myself!
THE ICE CREAM CAKE EXPLAINED:
FAQS:
AN EASIER WAY:
Instead of baking a cake from scratch, use a box cake mix and follow the box baking directions. Once the cake is done, follow the remaining instructions of this recipe!
HOW TO MAKE THIS MOOSE TRACKS ICE CREAM CAKE:
prep the ice cream:
first things first, take the ice cream out of the freezer no more than 20 minutes before, to allow it to soften up so it will spread easier. line a 6” cake pan with aluminum foil, and then fill it up ¾ of the way with moose tracks ice cream. place it in the freezer for at least 4-5 hours before assembly.
make the cake layers:
in a stand mixer with the whisk attachment, combine the dry ingredients: cake flour, sugar, baking powder, and salt. then cube the softened butter and add it to the dry ingredients. mix on medium-low speed until a sandy consistency (no big lumps)
in a small bowl combine the wet ingredients: milk, buttermilk, and sour cream. then pour into stand mixer bowl with butter/dry ingredients.
beat in egg, egg white, oil, and vanilla extract. mix all until just combined (5 seconds or less) but always remember to make sure that the edges are being scraped down as you go so the ingredients on the bottom are well incorporated.
pour the batter into prepared parchment paper lined cake pans and weigh them with kitchen scale to make sure they’re both as evenly filled as possible – this is an important step because they need to bake evenly (and for aesthetic purposes.) bake the two pans for 22-26 minutes or until the top becomes slightly golden and the batter only slightly jiggles in the center.
let cool for about 10 minutes so the cake stays together when being removed, then wrap with plastic wrap and transfer to freezer. it is imperative to do this while still warm/hot so that when wrapped and frozen, it locks in the moisture. keep them in the freezer for at least 2 hours before assembly.
assemble the cake:
first, remove the two cake layers and the ice cream layer from the freezer. place the first cake layer onto the cake platter. second, melt the peanut butter in the microwave for 20 seconds or until thin and smooth. then spread half of it on to the first cake layer.
add the ice cream layer on top of the first cake layer. and spread the remaining peanut butter onto the ice cream layer. move fast, as it will harden into a shell as you go, due to the cold. so it can be poured or drizzled on until the ice cream layer is fully covered.
quickly add your second cake layer. place the whole assembled cake back into the freezer while preparing the stabilized whipped cream.
make the whipped cream:
when making any whipped cream, the bowl should be placed in the freezer at least 10 minutes ahead of time. this is an important step because heavy whipping cream whips best when cold. when using a cold bowl, it will result in a more voluminous whipped cream. I recommend using a stand mixer when whipping cream, because hand mixers just don’t have the power to whip adequately.
onto making the stabilized whipped cream: in a small, microwave-safe bowl, mix gelatin and water together and let sit for 5 minutes (it will become thick). microwave the mixture for 5-7 seconds until the gelatin has dissolved and has become liquid and then stir in 1 tsp heavy cream, set aside but continue to work fast so it doesn’t thicken up again. it needs to be a thin consistency for the next step.
with the stand mixer on high speed, in the cold bowl, beat the remaining heavy cream until it starts to become thick but peaks are NOT formed yet. add the powdered sugar and vanilla extract and continue to beat again until soft peaks form. slowly pour the liquified gelatin mixture in a steady stream while still beating on low. once the gelatin mixture has been added, beat until stiff peaks have formed but be careful not to over-whip it. over-whipping will result in a clumpy/clotted cream.
decorate the cake:
remove the cake from the freezer and apply the stabilized whipped cream to it. cover the whole cake and using a offset spatula or bench scraper, spread out the whipped cream until even and smooth.
add some crushed up butterfinger or reeses cups pieces around the base of the cake. you can also add some on top if desired. I added a fudgy ganache drip around the cake, there will be a tutorial for that soon!
freeze the finished cake for 15 minutes before serving. if the cake is being made ahead, take the cake out 5 minutes before serving. it does melt fast, so keep in freezer at all times!
grocery list:
- cake flour
- granulated sugar
- baking powder
- salt
- butter
- oil- canola or vegetable
- milk
- buttermilk
- sour cream
- vanilla extract
- egg + egg white
- heavy whipping cream
- powdered sugar
- gelatin
- peanut butter
- 1 qt moose tracks ice cream
equipment list:
click here to purchase the equipment listed below
- stand mixer/hand mixer
- mixing bowls
- (3) 6″ cake pans
- aluminum foil
- freezer-friendly cake holders
- bench scraper
- offset spatula
Moose Tracks Ice Cream Cake
Ingredients
Cake:
- 1 cups 150g cake flour
- ¾ cups 180g sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup butter softened
- 1/4 cup - canola/vegetable
- 1/4 cup milk
- 2 tbsp cup buttermilk
- 1/3 cup 170g sour cream
- 1 tsp vanilla
- 1 egg white + 1 whole egg
Stabilized Whipped Cream:
- ¾ cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1/2 teaspoons gelatin
- 2 ¼ teaspoons cold water
- 1/2 teaspoons vanilla
- 1/2 teaspoon heavy whipping cream
Filling:
- 1 qt moose tracks ice cream
- ⅔ cup peanut butter melted
Instructions
- *Before starting, make sure you have plenty of freezer space and a cake container that is freezer-friendly. I’ll link the one I used here!
Ice Cream:
- Take ice cream out of the freezer no more than 20 minutes before to allow it to soften so it will spread easier.
- Line a 6” cake pan with aluminum foil, and then fill it up ¾ of the way with moose tracks ice cream. Place in freezer for at least 4-5 hours.
Cake:
- Preheat oven to 350 F. Grease and line two 6” cake pans with parchment paper.
- Using a stand mixer with whisk attachment combine cake flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps)
- In a small bowl combine milk, buttermilk, and sour cream, then pour into stand mixer bowl with butter/dry ingredients. Add in egg, egg white, oil and vanilla extract. Mix until just combined (5 seconds or less) but also make sure that the edges are being scraped down as you go so the ingredients on the bottom are well incorporated.
- Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re both as evenly filled as possible. Bake for 22-26 minutes or the top becomes slightly golden and the batter only slightly jiggles in the center.
- Let cool for 10 minutes so the cake stays together, then wrap with plastic wrap and transfer to freezer. It is imperative to do this while still warm/hot so that when wrapped and frozen, it locks in the moisture. Keep in freezer for at least 2 hours.
Assembly Part 1:
- Remove cakes and ice cream from the freezer. Place the first cake layer on the cake platter.
- Melt the peanut butter in the microwave for 20 seconds and then spread half of it on to the first cake layer.
- Add the ice cream layer and spread the remaining peanut butter. It will harden as you go due to the cold, so it can be poured or drizzled on until the ice cream layer is fully covered.
- Quickly add your second cake layer. Place the whole thing back in the freezer while preparing the stabilized whipped cream.
Stabilized Whipped Cream:
- If using a stand mixer preferably with a stainless steel bowl, place in freezer for at least 10 minutes along with the whisk attachment, same goes for electric mixer beaters- if using a hand mixer. This will help prevent the cream from melting and create stiff peaks in the whipped cream
- In a small bowl, mix gelatin and water and let sit for 5 minutes (it will become thick). Microwave for 5-7 seconds until the gelatin has dissolved and has become liquid and stir in 1 tsp heavy cream, set aside but work fast so it doesn't thicken up again.
- On high speed, beat the remaining heavy cream until it starts to become thick but no peaks are formed yet. Add powdered sugar and vanilla extract and continue to beat again until soft peaks form. Slowly pour the liquified gelatin mixture in a steady stream while still beating on low. Once the gelatin mixture has been added, beat until stiff peaks have formed but be careful not to over-whip it. Over whipping will show as clumpy/clotted cream.
Assembly Part 2:
- Cover the whole cake in the stabilized whipped cream and spread out until even and smooth. I usually do this with an offset spatula and/or a bench scraper.
- Add some crushed up butterfinger or reeses cups around the base of the cake and on top if desired. I added a fudgy ganache drip around the cake (tutorial coming for that!)
- Freeze for 15 minutes before serving. If making ahead, take the cake out 5 minutes before serving. It does melt fast, so keep in freezer at all times!
If you loved this recipe for Moose Tracks Ice Cream Cake make sure to check out my Milk & Cookies Cake.
