Butter Chocolate Ice Cream Cake: Perfect Dessert for Chocolate Lovers
We’re back with another delicious recipe by Sanjeev Kapoor! This chocolate butter ice cream cake is the perfect dessert for chocolate lovers of all ages. It’s rich, creamy, and decadent, with a perfect balance of chocolate and butter. Indulge in the sweet magic of our Butter Chocolate Ice Cream Cake – a luscious fusion of chocolate cake and creamy goodness will tantalize your taste buds. And you know what’s the best part? You can make this ice cream cake recipe at home with ease!
Ingredients
For the cake:
granulated sugar 1 3/4 cups
large eggs 3
all-purpose flour 3 cups
baking powder 1 teaspoon
baking soda 1/2 teaspoon
salt 1/2 teaspoon
unsweetened cocoa powder 1 cup
milk 1 cup
For the ice cream:
semisweet chocolate chips 1 cup
unsalted butter, softened 1/2 cup
heavy cream 1 cup
granulated sugar 1/4 cup
vanilla extract 1 teaspoon
Instructions:
Step 1: Preparing the Chocolate Layer
Melted Chocolate and Butter: Begin by melting chocolate and Nutralite Doodhshakti Probiotic Butter Spread over a double boiler. Nutralite Doodhshakti Probiotic Butter Sread is loaded with probiotics, which are good for immunity. Once melted, ensure a thorough mix and set aside.
Chocolate Cake Base: Preheat the oven to 350 degrees F (175 degrees C), grease, and flour a 9×13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir in flour, baking powder, baking soda, and salt. Whisk cocoa powder and milk in a separate bowl, then combine wet and dry ingredients. Pour the batter into the prepared pan and bake for 30-35 minutes. Let the cake cool completely.
Step 2: Assembling the Cake
Creamy Mixture: Whip fresh cream with sugar and vanilla essence to create a creamy mixture. Cut a layer from the cooled chocolate cake and place it in a tray. Spread the previously melted chocolate mixture on this cake layer.
Layering and Freezing: Add the creamy mixture over the chocolate layer. Top it off with a blend of chocolate and Nutralite Doodhshakti probiotic butter spread. Freeze the cake until it sets, creating a delightful frozen treat.
Step 3: Finalizing the Delight
Ice Cream Preparation: For the ice cream, melt chocolate chips in a double boiler over low heat. Remove from heat and stir in butter until melted. In a large bowl, beat heavy cream and sugar until soft peaks form. Incorporate the melted chocolate mixture and vanilla extract.
Assembling the Ice Cream Cake: Cut the cooled cake into three layers. Place one layer in the bottom of a 9×13-inch baking dish. Spread half of the ice cream over the cake layer. Top with the second cake layer and the remaining ice cream. Freeze the cake for at least 4 hours or overnight. Slice and serve for a delicious frozen dessert.
Ingredients In Ice Cream Cake
For the cake:
granulated sugar 1 3/4 cups
large eggs 3
all-purpose flour 3 cups
baking powder 1 teaspoon
baking soda 1/2 teaspoon
salt 1/2 teaspoon
unsweetened cocoa powder 1 cup
milk 1 cup
For the ice cream:
semisweet chocolate chips 1 cup
unsalted butter, softened 1/2 cup
heavy cream 1 cup
granulated sugar 1/4 cup
vanilla extract 1 teaspoon
How To Make Chocolate Cream Cake with Nutralite Butter Spread
Step 1: Preparing the Chocolate Layer
To make this chocolate cream cake recipe, you’ll need some Melted Chocolate and Butter: Begin by melting chocolate and some butter spread over a double boiler. Nutralite Doodhshakti Probiotic Butter Sread is loaded with probiotics, which are good for immunity. Once melted, ensure a thorough mix and set aside.
Chocolate Cake Base: Preheat the oven to 350 degrees F (175 degrees C), grease, and flour a 9×13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir in flour, baking powder, baking soda, and salt. Whisk cocoa powder and milk in a separate bowl, then combine wet and dry ingredients. Pour the batter into the prepared pan and bake for 30-35 minutes. Let the cake cool completely.
Step 2: Assembling the Cake
Creamy Mixture: Whip fresh cream with sugar and vanilla essence to create a creamy mixture. Cut a layer from the cooled chocolate cake and place it in a tray. Spread the previously melted chocolate mixture on this cake layer.
Layering and Freezing: Add the creamy mixture over the chocolate layer. Top it off with a blend of chocolate and Nutralite Doodhshakti probiotic butter spread. Freeze the cake until it sets, creating a delightful frozen treat.
Step 3: Finalizing the Delight
Ice Cream Preparation: For the ice cream, melt chocolate chips in a double boiler over low heat. Remove from heat and stir in butter until melted. In a large bowl, beat heavy cream and sugar until soft peaks form. Incorporate the melted chocolate mixture and vanilla extract.
Assembling the Ice Cream Cake: Cut the cooled cake into three layers. Place one layer in the bottom of a 9×13-inch baking dish. Spread half of the ice cream over the cake layer. Top with the second cake layer and the remaining ice cream. Freeze the cake for at least 4 hours or overnight. Slice and serve for a delicious frozen dessert.
Elevate your dessert game with this divine Butter Chocolate Ice Cream Cake. With layers of velvety chocolate, dreamy creaminess, and the goodness of probiotic Nutralite butter spread, each bite is an experience worth savoring. Your taste buds are in for a treat, and your soul will thank you for this delightful creation!
Tips and Variations:
- For a richer flavor, use dark chocolate chips instead of semisweet.
- For a fun twist, add 1/2 cup chopped nuts or chocolate chips to the ice cream.
- To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to assemble the cake, let it sit at room temperature for 30 minutes before adding the ice cream.
- For a richer flavor with this chocolate ice cream cake recipe, use dark chocolate chips instead of semisweet.
- For a fun twist, add 1/2 cup chopped nuts or chocolate chips to the ice cream.
- To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to assemble the cake, let it sit at room temperature for 30 minutes before adding the ice cream.
Choco-Gourmet Secrets:
- For a smooth and creamy ice cream, use a high-quality heavy cream.
- Don’t overmix the ice cream, or it will become icy.
- For an elegant touch, dust the top with cocoa powder.
- Surprise your guests with a sprinkle of sea salt for a sophisticated flavor contrast.
- If you don’t have a double boiler, you can melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
Ready to bake and share your culinary masterpiece? Try our Butter Chocolate Ice Cream Cake and tag us with #ChocoHeaven. We can’t wait to see your delicious creations!
FAQs
What is the crunchy stuff in ice cream cakes?
The crunchy stuff in ice cream cakes is often a layer of crushed cookies, chocolate chips, crunchy candy bits, or crushed nuts. These ingredients are added between layers of ice cream or frosting to add texture and enhance the flavor. Sometimes, it’s a chocolate fudge layer that hardens when frozen, giving a satisfying crunch with each bite.
Can I use frozen yogurt instead of ice cream in this ice cream cake recipe?
Yes, you can definitely use frozen yogurt instead of ice cream in an ice cream cake recipe. Frozen yogurt will give the cake a lighter, tangier flavor compared to traditional ice cream. Just make sure to choose a variety that freezes well, so the texture of the cake stays smooth and firm.
For how many days i can store butter chocolate ice cream cake?
You can store a butter chocolate ice cream cake in the freezer for up to 3-4 days. To keep it fresh, wrap the cake tightly or store it in an airtight container in the freezer. This will help preserve its flavor and texture. Avoid storing it in the refrigerator, as it may melt or lose its shape.
What are the ingredients for an ice cream cake?
For the cake base, you’ll need Nutralite DoodhShakti Probiotic Butter Spread (softened), granulated sugar, eggs, all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. For the ice cream layer, use semisweet chocolate chips, unsalted butter (softened), heavy cream, granulated sugar, and vanilla extract. These ingredients come together to create a delicious, layered ice cream cake!
How do I store leftover chocolate ice cream cake?
To store leftover chocolate ice cream cake, wrap it tightly in plastic wrap or place it in an airtight container and keep it in the freezer. Avoid storing it in the refrigerator. Always serve it directly from the freezer for the best taste and consistency.
How do I serve the chocolate ice cream cake?
To serve chocolate ice cream cake, remove it from the freezer about 5-10 minutes before serving to let it soften slightly for easier slicing. Use a warm knife to cut clean slices. You can garnish with extra chocolate chips, whipped cream, or fruit for added decoration and flavor. Serve chilled for the best texture and taste!
Feel free to add your own special twists and variations to make this butter chocolate ice cream cake recipe truly yours. If you come up with any unique recipes or creative tidbits on how to make butter chocolate ice cream cake even healthier, do share this with us @nutralite
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