Homemade Ice Cream Cake
Recipe type: Dessert
Serves: 10-12
  • 1 recipe vanilla ice cream for a 1½ quart ice cream maker (see recipe below)
  • 1 recipe chocolate ice cream for 1½ quart ice cream maker (see recipe below)
  • 1 cup of coarse almond flour
  • 1 tablespoon of organic cocoa powder or cacao powder
  • 1-2 teaspoons organic sugar (optional)
  • 6 ounces organic dark chocolate
  • 4 ounces organic heavy cream, preferably raw (not homogenized or ultra pasteurized)
  1. Begin prep 2 days in advance of when you will serve this cake.
  2. Make the vanilla ice cream and store in a container in the freezer.
  3. Refreeze your ice cream canister for 24 hours, then make the chocolate ice cream, and store in a container in the freezer until it hardens.
  4. In a bowl mix the almond flour, cocoa and sugar. Set aside.
  5. Use a large loaf pan, line it with parchment paper or plastic wrap to mold your cake.
  6. Let both ice creams soften out of the freezer for a bit.
  7. Scoop the vanilla into the lined loaf pan and spread it in evenly (you may not need all the ice cream.)
  8. Sprinkle the almond mixture over the ice cream.
  9. Scoop the softened chocolate ice cream gently over top and spread it evenly as well.
  10. Top the pan with a layer of parchment paper and refreeze for at least an hour.
  11. In a small saucepan over low heat, melt the chocolate and stir in the cream. Let cool a bit before drizzling over the cake.
  12. Remove the ice cream cake from the freezer. Carefully unmold the cake onto a serving plate, gently peeling back the parchment paper.
  13. Drizzle the chocolate sauce over as decoratively as you can.
  14. Note: This could also be made with coconut ice cream to make a dairy-free version.
Recipe by Divine Health at http://divinehealthfromtheinsideout.com/2010/12/homemade-ice-cream-cake/