Spiked Ice-Cream Cake
- 1h 0mPrep Time
- 35m Cook Time
- 1h Ready In
A decadent ice-cream cake with a chocolate bourbon cake base and a cherry vanilla ice cream center, topped with bourbon whipped cream.
Ingredients
- 946 ml cherry vanilla ice cream partially melted
- 59.1 ml bourbon
- food coloring
- 118 ml unsalted butter
- 296 ml sugar
- 2 eggs
- 118 ml unsweetened cocoa powder
- 355 ml cake flour
- 1.23 ml baking powder
- 4.93 ml baking soda
- 2.46 ml salt
- 118 ml milk
- 59.1 ml espresso or strong coffee
- 59.1 ml bourbon
- 355 ml heavy cream
- 29.6 ml sugar
- 2.46 ml vanilla extract
- 29.6 ml bourbon
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1184 mg
- Iron: 23.8 mg
- Magnesium: 362 mg
- Phosphorus: 1519 mg
- Potassium: 2441 mg
- Zinc: 10.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml bourbon
- food coloring
- 118 ml unsalted butter
- 296 ml sugar
- 2 eggs
- 118 ml unsweetened cocoa powder
- 355 ml cake flour
- 1.23 ml baking powder
- 4.93 ml baking soda
- 2.46 ml salt
- 118 ml milk
- 59.1 ml espresso or strong coffee
- 59.1 ml bourbon
- 355 ml heavy cream
- 29.6 ml sugar
- 2.46 ml vanilla extract
- 29.6 ml bourbon
Prepare
- 946 ml cherry vanilla ice cream, partially melted
Let's Cook
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Step 1.
Preheat oven to 350°F. Grease a 9- or 10-inch tube pan.
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Step 2.
For the spiked ice cream: Stir together 4 cups cherry vanilla ice cream (partially melted), ¼ to ½ cup bourbon, and a few drops food coloring if desired; freeze overnight.
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Step 3.
Thaw spiked ice cream for 20 minutes or microwave on low in 60-second intervals until soft.
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Step 4.
For the cake: In a mixing bowl, cream ½ cup unsalted butter and 1¼ cups sugar for 3 to 5 minutes, or until light and fluffy. Beat in 2 eggs.
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Step 5.
Combine ½ cup + 1 tablespoon unsweetened cocoa powder, 1½ cups cake flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt; set aside. Combine ½ cup milk, ¼ cup espresso or strong coffee, and ¼ cup bourbon. Beat the flour and bourbon mixtures into the butter mixture in three alternating additions. Pour the batter into the cake pan. Bake for 35 minutes, or until a knife inserted in the center comes out clean. Let cool completely.
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Step 6.
For the frosting: In a mixing bowl, beat 1½ cups heavy cream and 2 tablespoons sugar until light and fluffy. Stir in ½ teaspoon vanilla extract and 2 tablespoons bourbon.
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Step 7.
Slice off the top fourth of the cake horizontally and set aside. Place the remaining cake on a freezer-safe plate. With a thin serrated knife, gently score around the inner edge, about ¾ inch from the edge and no deeper than 1 inch from the bottom of the cake. Repeat with outer edge. With a serrated spoon, carefully scoop out the cake between the scores to create a tunnel. Freeze 1 hour.
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Step 8.
Remove the cake from the freezer. Fill the center tunnel with softened bourbon-spiked ice cream. Put the top layer back on, wrap tightly in plastic wrap, and freeze at least 4 hours. Frost, and then freeze 30 minutes before serving.