The mini ice-cream cakes are perfect for making on your little princess daughters’ birthday. These cakes are very tasty and liked by little kids. Ice-cream used in making these cakes to enhances their taste. Here I am telling you the recipe of Mini Ice-Cream Cakes to everyone. Must try this recipe at home and do share your experience with us.

Ingredients

  • Sugar : 1 cup
  • Vanilla extract : 1 teaspoon
  • Cooking spray
  • Large eggs : 2
  • Buttermilk (low fat) : 1 cup
  • Softened butter : 1/3 cup
  • Salt : ¼ teaspoon
  • Flour all purpose : 1 2/3 cups
  • Almond extract : ¼ teaspoon
  • Baking soda : ¼ teaspoon
  • Drained maraschino cherries with stems (red) : 12
  • Baking powder : 1 teaspoon
  • Maraschino cherry juice red (optional) : 1 tablespoon
  • Thawed frozen whipped topping (fat-free) : 1 ½ cups
  • Softened strawberry ice cream (low fat) : 3 cups

Step by Step Ice Cream Cake Recipe

Preparation

1.  First preheat your oven at 350 F.

2.  Coat the jelly roll pan of 15*10 inch with the cooking spray and pan’s bottom line with the wax paper. After that, coat the wax paper with the cooking spray and set them aside.

3.  Take a bowl which is large in color and place butter and sugar in it. Blend them both well with the help of electric or hand blender at speed of medium for 6-7 minutes or until it is blend. Then add eggs one by one and beat them to combine in the mixture after every addition.

4.  Slightly spoon all measuring cups with flour which are dry and level them with help of knife. Mix salt, flour, baking soda and baking powder and mix them well with help of whisk. Add the mixture of buttermilk and flour alternately in the mixture of sugar, starting and ending with the mixture of flour and combine them after every addition. Then beat this mixture in extracts. Put the batter in the pan which is already prepared. Bake them at 350F for 25 minutes or you can check by your own with help of knife or wooden pick, if they come clean then your cakes are ready. Put them from the oven and place them on wire rack for 10 minutes for cooling completely. With very care, put off the wax paper from them. Put the cake on cutting board or large platter, and then refrigerate them until cold for 2 hours maximum.

5.  Start spreading the ice cream on top of the cakes and then cover them with the plastic wrapping sheet. Put them in the refrigerator for chilling overnight or 6 hours, it’s up to you.

6.  Uncover the cake and cut them with round cutter (2 inch) into 24 round cakes. Then discard scraps. Place each cake in muffin cup paper liner with its ice cream up. Top the cake with another round cake and top it again with ice cream. You have to repeat the same process with remaining mini cakes.

7.  In end, combine the cherry juice and whipped topping if you desire. Top each piece of cake with whipped topping 2 tbsp each and decorate one maraschino cherry on every cake. You can freeze them all mini ice cream cakes before serving. Allow the ice cream cakes to stand at normal room temperature for five to six minutes before serving to anyone.

Hope you like my recipe and will try it at home. Also share your experience with us.

Ice Cream Cake Nutritional Information

Calories per serving: 274
Calories from fat: 24%
Fat per serving: 7.2g
Saturated fat per serving: 3.4g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 4.6g
Carbohydrates per serving: 47g
Fiber per serving: 1g
Cholesterol per serving: 49mg
Iron per serving: 1mg
Sodium per serving: 246mg
Calcium per serving: 82mg

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