Name: choclate ice cream cake recipe by Vijeta Goyal at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Ice cream, vanilla / any flavour (use full cream ice cream) 2 cups; Maida / plain flour / refined flour / all-purpose flour 11/2 cups; Baking powder 2 teaspoon; Pinch of salt

Ingredients Serving: 4

Ice cream, vanilla / any flavour (use full cream ice cream) 2 cups
Maida / plain flour / refined flour / all-purpose flour 11/2 cups
Baking powder 2 teaspoon
Pinch of salt

Instructions

in a large mixing bowl take 2 cups vanilla ice cream.allow it to melt naturally. alternatively, defrost to melt faster. i have used chocolate ice cream
Add in 11/2 cups maida.
Also add 2 teaspoon of baking powder, pinch of salt. (avoid baking powder and salt if using self raising flour).
Mix well to form thick batter. do not worry if the batter is sticky.
Transfer the ice cream cake batter into bread loaf lined with baking paper. (i have used bread loaf - width: 12 cm, height: 6 cm, length: 26 cm)
Level it up with a spatula.
In preheated oven at 180 degree celsius for 25 to 35 minutes.
Check the cake is baked completely, always insert a toothpick at the centre and see if it comes out clean.
Cool down the cake completely. also transfer the cake to cooling rack to cool faster.
Now slice the cake once cooled completely.
Finally, enjoy eggless ice cream cake or store in an airtight container for at least a week.

Similar Recipes