Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch round springform pan with butter.
- Mix flour, baking powder, and sugar in a large bowl.
- Add eggs, melted butter, vanilla, and milk. Whisk until smooth.
- Pour batter into prepared pan. Bake 25 minutes or until golden and toothpick inserted comes out clean.
- Let cake cool completely in pan. For extra stability, refrigerate 30 minutes before assembling.
- Dollop one-third of ice cream over cooled cake. Use a spatula to spread evenly to edges.
- Repeat with second and third layers of ice cream, pressing gently after each to minimize air gaps.
- Drizzle caramel sauce over top layer. Sprinkle with chopped pecans if desired.
- Cover with aluminum foil and freeze for 4+ hours for best texture development.
Nutrition
Notes
Ensure all ingredients are at room temperature before mixing. For a gluten-free option, substitute gluten-free flour blend.
Use almond milk instead of whole milk for a dairy-free alternative.
Chilling the cake in the refrigerator before assembling adds extra stability.
Press gently on each ice cream layer to prevent air gaps and ensure even texture.
Freeze with aluminum foil to maintain shape and keep ice cream firm.
The caramel sauce and pecans can be omitted or replaced with other toppings like chocolate ganache or sprinkles for different flavor profiles.
Use almond milk instead of whole milk for a dairy-free alternative.
Chilling the cake in the refrigerator before assembling adds extra stability.
Press gently on each ice cream layer to prevent air gaps and ensure even texture.
Freeze with aluminum foil to maintain shape and keep ice cream firm.
The caramel sauce and pecans can be omitted or replaced with other toppings like chocolate ganache or sprinkles for different flavor profiles.