When I first read the recipe I did a double take—a cake with ice cream actually baked in? How would that work? But let me tell you, friends, it just does. Its’ the secret ingredient that give the cake its flavor and sweetness. That combined with the cake flour leaves you with a slice of fluffy, delicious heaven.

This was the perfect lazy baking day recipe for my daughter and I. You just mix the two ingredients together and then it’s just time to sit back and wait for the magic to happen. Once it’s cooled you can dig in—and enjoy this twist on an ice cream dessert!

 

Ingredients:

1.5 quart tub of Cake Batter or Birthday Party ice cream

3 cups self-rising flour

1/2 cup sprinkles (optional)

 

Directions:

Preheat oven to 350℉.

Let ice cream soften at room temperature for 10-15 minutes.

In the bowl of electric mixer combine ice cream with flour until the flour is incorporated.

Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.

Bake for 35 minutes until a toothpick inserted comes out clean.

Invert and allow to cool completely.

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Quick tip: Use full fat ice cream for this recipe—using lite, fat free or sugar free will negatively affect the texture.

Photo and recipe courtesy of I Sing in the Kitchen.