Hey Buddy Ice Cream Cake

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 quart chocolate ice cream, softened
• 1 quart vanilla ice cream, softened
• 2 cups heavy whipping cream, chilled
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings (optional)
• Sprinkles (optional)
• Fresh berries (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder until well combined.
3. In another bowl, cream the softened butter until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Once the cakes are completely cooled, soften the chocolate and vanilla ice creams by leaving them at room temperature for about 15 minutes.
6. Place one layer of chocolate cake on a cake board or serving platter. Spread a generous layer of softened chocolate ice cream over the cake, then top with the second layer of cake and a layer of softened vanilla ice cream. Gently press down to ensure the layers stick together.
7. Cover the assembled cake with plastic wrap and freeze for at least 4 hours or until the ice cream is firm.
8. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
9. Remove the cake from the freezer and carefully frost the top and sides with the whipped cream.