Chocolate Loaf Ice Cream Cake

Ingredients

• 170 g Butter (Softened)
• 175 g Caster sugar
• 3 Eggs
• 175 g Self-raising flour
• 0.5 tsp Baking powder
• 1 tsp Vanilla extract
• 50 g Cocoa powder
• 50 g Dark chocolate chunks
• Vanilla ice cream (A tub; alternatively, make homemade ice cream using the following ingredients.)
• 310 g Double/heavy cream (For homemade ice cream)
• 80 g Condensed milk (For homemade ice cream)
• 0.25 tsp Vanilla bean paste (For homemade ice cream)
• 200 g Melted chocolate (For topping)
• 1 tsp Coconut oil (Melt together with the chocolate for the topping)

Steps

1. 1

   Heat the oven to 160°C/350°F. Line a loaf tin with baking paper, leaving the ends hanging over.

2. 2

   Using a stand mixer with the paddle attachment, cream the softened butter, caster sugar, and vanilla extract until pale.

3. 3

   Add the eggs and beat on medium speed for a couple of minutes. The mixture may look split; this is not a concern.

4. 4

   Fold in the self-raising flour, baking powder, and cocoa powder until combined.

5. 5

   Add the dark chocolate chunks and combine.

6. 6

   Scrape the batter into the prepared loaf tin. Bake for 45–55 minutes, or until a skewer inserted into the middle comes out clean.

7. 7

   Leave the loaf to cool. Prepare store-bought vanilla ice cream, or make the ice cream as follows: electrically whisk the cream, condensed milk, and vanilla bean paste together. Whip to stiff peaks for a firmer result, or only to soft peaks for a softer, meltier result.

8. 8

   Cut the top off the cooled loaf and discard or eat it. Cut the remaining loaf in half.

9. 9

   Return one loaf half to the loaf tin. Spoon or pour half of the ice cream over it.

10. 10

    Add the other loaf half, then cover it with the remaining ice cream.

11. 11

    Freeze for at least 5 hours.

12. 12

    Melt the chocolate together with the coconut oil.

13. 13

    Remove the cake from the freezer and turn it out onto the serving tray. Drizzle with the melted chocolate, then slice and serve.

Notes

The recipe gives no quantity for the store-bought vanilla ice cream (described as a tub). If the ice cream is whipped to soft peaks, keep the finished cake stored in the freezer. The source does not specify whether the topping chocolate is melted before or after freezing; it only states to drizzle it after turning out the cake.

Nutrition per serving

• dessert
• baked
• frozen
• chocolate
• showstopper
• summer
• vegetarian