Friday, June 6, 2014

Something From Nothing #25: Vanilla Ice Cream Snack Cake


I've heard of genius recipes before, but at the risk of making a bad pun, this one takes the cake. Somewhere, somehow, someone got the idea to mix melted ice cream with self-rising flour and BAM, a super simple cake recipe was born. I told you, GENIUS! And the genius about this recipe doesn't stop there. Seems like you can easily change the flavor by using a different flavor of ice cream to change things up.

Now, just because I think this is a genius recipe doesn't mean that I don't think there is room for improvement. The first time I made this I didn't let it cook quite long enough and it was a little gummy (even after baking in a deep dish pie pan for 35 minutes) and it really wasn't quite sweet enough, so back to the test kitchen. I mean I REALLY wanted this recipe to succeed.

So after a couple of tries, I finally landed up with a decent little cake that is super easy, and even though my recipe calls for just a few more ingredients than two, it is still perfect for my Something From Nothing series. This cake is dense, super moist, and just a little bit gooey, very reminiscent of my favorite cream cheese pound cake. Serve it plain, with a little powdered sugar or add a little chocolate sauce and some berries and you have one great little dessert. Enjoy.


Vanilla Ice Cream Snack Cake

2 cups melted vanilla ice cream
1 cup self-rising flour
1/3 cup sugar
1 large egg, beaten
1 pinch salt

Preheat oven to 350 degrees.

Stir all ingredients together in a medium size bowl. Pour into a 1 quart baking dish that has been liberally sprayed with non-stick cooking spray.



Place in oven and bake for approximately 50 - 60 minutes or until it is golden brown and firm in the middle. Remove from the oven and cool for 5 minutes before turning out on a cooling rack and cooling to room temperature. Decorate or serve with suggested garnishes (chocolate sauce recipe follows).

Serves 8

Chocolate Sauce

2/3 cup milk chocolate chips
2/3 cup whipping cream
1 tablespoon butter
1 tablespoon light corn syrup

Place all ingredients in a microwave safe bowl. Microwave on high for 45 seconds. Remove from microwave and stir. Return to microwave and heat in 30 second increments until chocolate chips are melted and mixture is smooth and creamy. Cool to room temperature or serve slightly warm.

Makes 1 - 1/2 cups



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