Ice Cream Cannabis Loaf Cake
Fun, Tasty, Cold and Refreshing! Layers of loaf and Ice Cream with Cannabis Butter! YUM!
Servings: 4 people
Cost: 20 +/-
Equipment
- Whisk
- Loaf Pan
- Mixing Bowls
- Parchment Paper
- Measuring spoons and cups
- Spatula
Ingredients
- 2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp cannabutter melted and slightly cooled
- 1 egg room temp
- 1 cup sugar
- 1/3 cup sour cream room temp
- 2/3 cup whole milk room temp
- 2 tsp pure vanlila extract
- 1/2 cup sprinkles
- 4 cups ice cream your fav!
Instructions
- 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!