Butter Chocolate Ice Cream Cake

Recipe by:

Nutralite

This chocolate butter ice cream cake is the perfect dessert for chocolate lovers of all ages. It’s rich, creamy, and decadent, with a perfect balance of chocolate and butter. Indulge in the sweet magic of our Butter Chocolate Ice Cream Cake – a luscious fusion of chocolate cake and creamy goodness will tantalize your taste buds.

Ingredients

For the cake:

granulated sugar 1 3/4 cups

large eggs 3

all-purpose flour 3 cups

baking powder 1 teaspoon

baking soda 1/2 teaspoon

salt 1/2 teaspoon

unsweetened cocoa powder 1 cup

milk 1 cup

For the ice cream:

semisweet chocolate chips 1 cup

unsalted butter, softened 1/2 cup

heavy cream 1 cup

granulated sugar 1/4 cup

vanilla extract 1 teaspoon

Instructions:

Step 1: Preparing the Chocolate Layer

Melted Chocolate and Butter: Begin by melting chocolate and Nutralite Doodhshakti Probiotic Butter Spread over a double boiler. Nutralite Doodhshakti Probiotic Butter Sread is loaded with probiotics, which are good for immunity. Once melted, ensure a thorough mix and set aside.

Chocolate Cake Base: Preheat the oven to 350 degrees F (175 degrees C), grease, and flour a 9×13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir in flour, baking powder, baking soda, and salt. Whisk cocoa powder and milk in a separate bowl, then combine wet and dry ingredients. Pour the batter into the prepared pan and bake for 30-35 minutes. Let the cake cool completely.

Step 2: Assembling the Cake

Creamy Mixture: Whip fresh cream with sugar and vanilla essence to create a creamy mixture. Cut a layer from the cooled chocolate cake and place it in a tray. Spread the previously melted chocolate mixture on this cake layer.

Layering and Freezing: Add the creamy mixture over the chocolate layer. Top it off with a blend of chocolate and Nutralite Doodhshakti probiotic butter spread. Freeze the cake until it sets, creating a delightful frozen treat.

Step 3: Finalizing the Delight

Ice Cream Preparation: For the ice cream, melt chocolate chips in a double boiler over low heat. Remove from heat and stir in butter until melted. In a large bowl, beat heavy cream and sugar until soft peaks form. Incorporate the melted chocolate mixture and vanilla extract.

Assembling the Ice Cream Cake: Cut the cooled cake into three layers. Place one layer in the bottom of a 9×13-inch baking dish. Spread half of the ice cream over the cake layer. Top with the second cake layer and the remaining ice cream. Freeze the cake for at least 4 hours or overnight. Slice and serve for a delicious frozen dessert.

Ingredients

For the cake:

granulated sugar 1 3/4 cups

large eggs 3

all-purpose flour 3 cups

baking powder 1 teaspoon

baking soda 1/2 teaspoon

salt 1/2 teaspoon

unsweetened cocoa powder 1 cup

milk 1 cup

For the ice cream:

semisweet chocolate chips 1 cup

unsalted butter, softened 1/2 cup

heavy cream 1 cup

granulated sugar 1/4 cup

vanilla extract 1 teaspoon

Instructions:

Step 1: Preparing the Chocolate Layer

Chocolate Cake Base: Preheat the oven to 350 degrees F (175 degrees C), grease, and flour a 9×13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir in flour, baking powder, baking soda, and salt. Whisk cocoa powder and milk in a separate bowl, then combine wet and dry ingredients. Pour the batter into the prepared pan and bake for 30-35 minutes. Let the cake cool completely.

Step 2: Assembling the Cake

Step 3: Finalizing the Delight

Elevate your dessert game with this divine Butter Chocolate Ice Cream Cake. With layers of velvety chocolate, dreamy creaminess, and the goodness of probiotic butter, each bite is an experience worth savoring. Your taste buds are in for a treat, and your soul will thank you for this delightful creation!

Tips and Variations:

For a richer flavor, use dark chocolate chips instead of semisweet.
For a fun twist, add 1/2 cup chopped nuts or chocolate chips to the ice cream.
To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to assemble the cake, let it sit at room temperature for 30 minutes before adding the ice cream.

For a richer flavor, use dark chocolate chips instead of semisweet.
For a fun twist, add 1/2 cup chopped nuts or chocolate chips to the ice cream.
To make the cake ahead of time, bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to assemble the cake, let it sit at room temperature for 30 minutes before adding the ice cream.

Choco-Gourmet Secrets:

For a smooth and creamy ice cream, use a high-quality heavy cream.
Don’t overmix the ice cream, or it will become icy.
For an elegant touch, dust the top with cocoa powder.
Surprise your guests with a sprinkle of sea salt for a sophisticated flavor contrast.
If you don’t have a double boiler, you can melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.

Ready to bake and share your culinary masterpiece? Try our Butter Chocolate Ice Cream Cake and tag us with #ChocoHeaven. We can’t wait to see your delicious creations!

Feel free to add your own special twists and variations to make this butter chicken recipe truly yours. If you come up with any unique recipes or creative tidbits on how to make butter chicken even healthier, do share this with us @nutralite