Melted Ice Cream Cake

This recipe was born out of not wanting to be wasteful. I had made Thai tea ice cream and didn't finish eating it in time so it ended up getting a bit frostbitten in the freezer. I didn't want to waste it so I decided to use it as one of the liquid ingredients in a cake. It ended up working out pretty well and I had documented the process along the way so I'm sharing it so that you can use up your sad-looking ice cream as well.

Since ice cream is fatty and sweet and flavorful, it makes a really good base for a cake. Plus, whatever flavor of ice cream you end up using, whether it's just plain vanilla or chocolate or strawberry, will just enhance the cake.

Ingredients [yields 8" x 8" cake]:
3 eggs
½ cup sugar
½ teaspoon salt
2½ cups flour
2¼ teaspoons baking powder
1 pint ice cream
⅓ cup canola oil

Start by whipping the eggs until light and frothy. I felt like this cake could potentially be really dense because of the fat content of the ice cream so the first step of whipping a lot of air into the eggs is pretty crucial.

Once the eggs are sufficiently frothy, continue whipping while slowly sprinkling in the sugar. Beat for a few minutes or until it doubles in volume and is v. pale.

Slowly beat in the flour and baking powder, just until the batter comes together. Don't overwhip and deflate all of the air that was just beaten into the eggs.

Heat the ice cream in a saucepan over low, just until it melts. Then, mix in the oil.

Slowly drizzle the melted ice cream into the batter until the batter just comes together.

Grease a cake pan and line with parchment. Pour the batter into the pan and bake at 350F for 25 to 30 minutes or until a skewer inserted in the center comes out clean.

Cool the cake before serving.

This cake is surprisingly light, not overly sweet, and is delicious with a cup of tea.

Here's the recipe page: