July 4th Ice Cream Cake

Directions

• Preheat the oven to 350°.
• Line the bottom of an 8-inch cake pan with parchment paper and grease the sides. Combine flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl,
• Combine hot coffee, milk, vegetable oil and vanilla in another medium bowl. Add egg and egg white and whisk until combined. Pour wet ingredients into dry ingredients and mix until smooth. Batter will be thin.
• Pour the batter into the prepared cake pan. Bake for about 30 – 35 minutes, or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
• Remove cake from oven. Allow to cool for 3 – 4 minutes. Remove cake from pan to a cooling rack and let cool completely.
• To make no-churn ice cream, in a large bowl, beat cream cheese and sugar until smooth. Add milk and mix until smooth. Add vanilla, almond and butter extracts and mix until smooth. Gently stir in sprinkles and Oreos. Set aside.
• In a large mixing bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form. Carefully fold about 1/3 of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream. Set aside.
• To make the chocolate ganache, place chocolate chips in a small glass bowl. Microwave the heavy whipping cream in a small, microwave-safe measuring cup until it comes to a boil. Pour the hot cream over the chocolate chips and let stand, covered, for about 5 minutes. Whisk the chocolate mixture until the chocolate is melted and the mixture is smooth.
• Assemble the cake: Use a large serrated knife to remove the dome off of the top of the cake so that it’s flat.
• Put some clear wrap on the bottom of the pan, sticking up above the edges of the cake pan. Place a cardboard cake circle in the bottom of the pan.
• Set the chocolate cake in the bottom of the prepared pan. Line the sides of the pan with parchment paper (which will act as a collar) that stick above the edge.
• Spread about half of the chocolate ganache on top of the cake. Add the ice cream in three parts, adding half of the remaining chocolate ganache and swirling it into the ice cream between the layers. You should have two layers of swirled chocolate ganache between three layers of ice cream.
• Loosely cover the top of the cake and put in the freezer until firm, 6 to 7 hours.
• When the cake is frozen and you’re ready to decorate it, make the whipped cream frosting: Add heavy whipping cream, powdered sugar and vanilla to a large mixing bowl fitted with a whisk attachment and whip on high speed until stiff peaks form.
• Prepare the frosting for coloring. You’ll need to have a little more frosting for the colors you use on the top and bottom, since you’ll need frosting for the top of the cake and for piping borders.
• The easiest way to divide the whipped cream frosting is to set out three medium bowls. Add 1/2 cup of whipped cream to one bowl (for the bottom color), 1 1/4 cups whipped cream to another bowl (for the top color), then divide the remaining whipped cream between the 3 bowls.
• Color the whipped cream according to which colors (red, white and blue) you want to use in which layer. Take the cake out of the freezer and use the clear wrap to lift it out of the cake pan.
• Place the cake on a serving plate or on a cardboard cake circle. Frost the outside of the cake with the three colors of frosting. Pipe a swirl border around the top edge of the cake.
• Add a few sprinkles around the top of the cake, then place the cake back in the freezer until ready to serve.
• Take the cake out of the freezer for about 45 minutes to 1 hour before slicing. Cake is best for 5 – 7 days, but could remain frozen for longer.