You won't believe how easy it is to make your own ice cream cake at home using whatever cake flavor you like, your favorite ice cream and whipped cream frosting. Never buy ice cream cake again!

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CHAPTERS ►
00:00 Intro
00:29 Making chocolate cake
02:28 Baking the cakes
03:24 Freezing the cakes
04:08 The ice cream layer
06:28 Frostings to use
07:21 Stabilized whipped cream
09:18 Assembling the layers
10:49 The ganache drip
11:27 Decorating the cake
13:40 Serving the cake

EASY CHOCOLATE CAKE RECIPE ►
10 ounces (284 g) All-Purpose Flour, 2 cups spooned in and leveled
14 ounces (397 g) Granulated Sugar, 2 cups
4 ounces (113 g) Cocoa Powder, 1 cup
1 1/2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 large Eggs room temperature
8 ounces (227 g) Buttermilk, 1 cup
8 ounces (227 g) Hot Coffee (or hot water), 1 cup
4 ounces (113 g) Vegetable Oil, 1/2 cup (Add 1 extra ounce for a moister cake)
2 teaspoons Vanilla Extract

STABILIZED WHIPPED CREAM RECIPE ►
16 ounces (454 g) Heavy Whipping Cream, 3 cups
3 ounces (85 g) Powdered Sugar, 3/4 cup
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons Powdered Gelatin, KNOX or something similar
2 Tablespoons Cool Water
1 1/2 teaspoons Heavy Whipping Cream

GANACHE DRIP RECIPE ►
6 ounces (170 g) Semi-Sweet Chocolate, 1 cup
4 ounces (113 g) Heavy Whipping Cream, 1/2 cup

Ice Cream Layer ►
48 ounces (1361 g) Cookies and Cream Ice Cream, 1.5 quarts

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