Butterscotch Ice Cream Cake

Ice cream cakes are a fun and delicious treat, perfect for special occasions or just to enjoy with family. This butterscotch ice cream cake has soft layers of cake, creamy ice cream, and a rich homemade butterscotch sauce that makes it extra special.

For our recipe, we have used Magic Dairy Ice Cream – Butterscotch with Nougat provided to us by one of our partners United Food Suppliers (UFS). This ice cream is creamy, full of flavour, and has crunchy nougat bits that add a nice texture to the cake.

Serving size: 4-5

Ingredients:

For the ice cream cake

• ½ cup flour
• 1 ¼ tsp baking powder
• 1/8 tsp salt
• 1 egg
• 1/3 cup sugar
• ¼ cup oil
• 2 tbsp full cream milk
• 1 tsp vanilla essence
• 1 ½ cup Magic Dairy Ice Cream – Butterscotch with Nougat

For the butterscotch sauce

• 1 ½ tbsp unsalted butter
• 1/3 cup brown sugar
• 1/8 tsp salt
• 3 tbsp whipping cream

For the whipped topping

• 1/3 cup chilled whipping cream

Instructions:

1. Firstly, sift ½ cup flour, 1 ¼ tsp baking powder and 1/8 tsp salt into a bowl and mix the dry ingredients with a spoon or spatula and set it aside.
2. In to another bowl, add the wet ingredients, 1 egg, 1/3 cup sugar, ¼ cup oil, 2 tbsp full cream milk and 1 tsp vanilla essence and mix well using a whisk. Then add the flour mixture and whisk until fully combined and smooth.
3. Line a small loaf tray (we used a 6.5-inch x 3.5-inch tray) with baking paper and pour in the cake batter. Preheat the oven at 180 degrees Celsius for 10 minutes and bake the cake for 30 minutes or until a toothpick inserted in the centre comes out clean.
4. Once the cake is baked, let it cool for 10 minutes and then place it in the freezer for 20 minutes.
5. Meanwhile prepare the butterscotch sauce. To prepare, melt 1 ½ tbsp unsalted butter and 1/3 cup brown sugar in a saucepan on low heat for about 2 minutes. Then add 1/8 tsp salt and 3 tbsp whipping cream and cook on low heat, mixing until it is rapidly bubbling. This took us 1 minute and 45 seconds. Take it off the heat and transfer to a small bowl to cool down and set aside in the fridge.
6. Take out the ice cream from the freezer and set aside for it to soften for around 5 to 10 minutes (not melt). Then take the cake out of the freezer and cut equally horizontally to make 3 layers of cake (you can trim off the top of the cake if it is too high or uneven).
7. Line the same loaf pan with a large piece of plastic food wrap (that has a big overhang of around 6 inches from the sides) and place in one layer of cake. Spread ¾ cup Magic Dairy Ice Cream – Butterscotch with Nougat on top with a spoon or a spatula. Place the next layer of cake and repeat.
8. Place the last layer of cake on top and tightly cover the sides and top with the food wrap. Let it sit in the freezer while you make the whipped cream.
9. To make the whipped cream, whip 1/3 cup chilled whipping cream until you reach soft peaks (soft peaks mean when you take the beater out of the whipping cream, the beater would have peaks that barely hold their shape and flop easily). It took us 4 minutes to reach soft peaks. Add 1 tbsp of the butterscotch sauce (make sure the sauce is cooled down completely before adding) and whip for 1 to 2 minutes or until you reach semi-stiff peaks.
10. Remove the cake from the freezer, take it out of the pan and place on a serving plate. Spread an even layer of the butterscotch whipped cream on top. Additionally, you can drizzle more butterscotch sauce on top (reheat slightly if it is too thick).
11. Slice and serve. If the ice cream is too soft, freeze for another 10–20 minutes before serving.