Ice Cream Loaf Cake (Recipe Video)

Where there’s ice cream, there has to be sprinkles! This ice cream loaf cake features layers of buttery sprinkle cake and ice cream while chocolate ganache and sprinkles add a delicious and decorative finishing touch. You can use your favorite ice cream flavor, but stick to an ice cream that doesn’t contain a lot of large chunks. (See recipe note.) The cake is pretty solid after freezing, so give it a few minutes before slicing and serving.

2 cups ( 236g) cake flour ( spoon & leveled)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

6 Tablespoons ( 85g) unsalted butter, melted and slightly cooled

1 large egg, at room temperature

1 cup ( 200g) granulated sugar

⅓ cup ( 80g) sour cream (or plain yogurt/Greek yogurt), at room temperature*

⅔ cup (160ml) whole milk, at room temperature*

2 teaspoons pure vanilla extract

⅓ cup (about 5 0g) sprinkles

2 pints ( 4 cups; about 960ml) ice cream (see note)

subheading: Ganache Topping:

one 4-ounce (113g) quality semi-sweet chocolate bar, finely chopped

½ cup ( 4 ounces; 120ml) heavy cream or heavy whipping cream

optional: sprinkles for garnish

Directions at sallysbakingaddiction.com

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