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Everyday Food

Chocolate-Berry Ice Cream Cake

It's Friday. The weekend is here. Isn't that reason enough to celebrate? It is for me! That's why I'm going to make a spectacular ice cream cake that's actually so simple to put together. It requires very little active time -- bake a super-quick cake, then the freezer does most of the making for you. Believe me when I say your family will thank you for it!

Sarah Carey, editor of Everyday Food Magazine
  • PREP: 15 minutes
  • TOTAL: 4 hours
  • SERVES 8

Ingredients

  • Nonstick cooking spray
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh or thawed frozen blackberries (5 ounces)
  • 1 pint vanilla ice cream, softened
  • 1 pint raspberry sorbet, softened

Get Cooking

  1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
  2. Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.

NUTRITION

  • Per serv: 243 cal; 7 g fat; 3 g protein; 45 g carb; 3 g fiber