Today we’re making a perfect summer dessert treat: Ice Cream Cannabis Loaf Cake.
Featuring layers of buttery sprinkle cake, ice cream and optional frosting of chocolate ganache – this will not disappoint!
You can use your fav flavour of ice cream, but make sure it’s one that doesn’t have a lot of large chunks like nuts inside.
Ice Cream Loaf Cake Details
Flavour: This cake is similar to a fun-fetti cake or cupcake because of its yummy vanilla taste. The ganache topping is super-rich and decadent, and the fun part is that the ice cream flavour is totally up to you! You can use strawberry, peanut butter ripple, vanilla or mint chocolate chip.
Texture & Taste: If you let the cake sit out a few minutes after you remove it from the freezer you’ll love every bite!
Level of Ease: This is a straightforward, easy-peasy recipe. You don’t need any special equipment at all! Just make sure you have a very sharp knife on hand.
How To Assemble This Cake-Loaf:
After you’ve baked the loaf, and it’s completely cooled – slice it into 3 layers.
This can be tricky and you never want to rush it.
Hold it gently but firmly and slice all the way through, opposite of how you would slice a fresh loaf of bread. We need long, horizontal slices here.
Line your loaf pan with parchment paper so that it hangs over the sides and place the bottom cake layer in.
Spread your ice cream over top, slice your loaf again and repeat!
Topping & Serving Ice Cream Cannabis Loaf Cake
Top this chilly dessert with a nice, thick layer of chocolate ganache! Follow any recipe online to make a small batch of chocolate ganache, or if you’re in the mood for something quick – a little chocolate frosting will do too!
Note: always frost, ice or decorate your cake/loaf when completely cooled.
Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
In a medium bowl, whisk the melted and slightly cooled cannabutter, egg, granulated sugar, sour cream, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the sprinkles.
Pour the batter into the loaf pan. Bake loaf cake for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Cool completely when you stick toothpicks into the centre and none of the cake comes off o the toothpicks.
Carefully remove cooled cake from loaf pan. On a cutting board and using a very sharp or serrated knife, slowly slice horizontally into 3 even layers. Think: you want to create layers, so you need a top, bottom and middle – you don't want to cut this like you would cut a loaf of bread for slices. (yet)
Remove ice cream from freezer. Let it soften for 15 minutes or microwave it for about 20-30 seconds.
Line loaf pan with parchment paper with enough overhang on the sides to lift the ice cream loaf cake out of the pan after freezing. Place bottom loaf cake layer into lined pan.It should fit just perfectly across the entire bottom. Next, slowly and carefully spread 1 pint of softened ice cream in an even layer on top. Top with the next sliced loaf cake layer. Slowly and carefully spread 2nd pint of ice cream evenly on top. Place top loaf cake layer on top, pressing it down gently so it really sticks to the ice cream beneath it. Cover assembled loaf cake with aluminum foil or plastic wrap and freeze for at least 24 hours.
When you want to serve it, leave it out for just 10 minutes or so, and slice like you would bread! If you'd like to top it with frosting before you serve, now's the time! Enjoy!