Homemade Ice Cream Cake

livewellbakeoften.com

ClassicBec

subheading: VANILLA ICE CREAM:

1 (14-ounce) can sweetened condensed milk

2 teaspoons pure vanilla extract or vanilla bean paste

⅛ teaspoon salt

2 cups heavy whipping cream (1 pint; 480 ml)

subheading: CHOCOLATE CAKE LAYERS:

2 cups all-purpose flour spooned & leveled (250 grams)

¾ cup unsweetened cocoa powder (65 grams)

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

1 cup granulated sugar (200 grams)

1 cup packed light brown sugar (200 grams)

½ cup canola or vegetable oil (120 ml)

1 cup buttermilk (240 ml)

2 large eggs

2 teaspoons pure vanilla extract

1 cup boiling water (240 ml)

1 teaspoon instant espresso powder or instant coffee optional but recommended

subheading: WHIPPED CREAM FROSTING:

2 cups heavy whipping cream (1 pint; 480 ml)

½ cup powdered sugar (60 grams)

2 teaspoons pure vanilla extract

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