Easy Homemade Ice Cream Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined.

Slowly pour in water. The batter will be thin, but that's okay.

Pour the batter evenly into the prepared cake pans.

Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once the cakes are completely cooled, place one cake layer on a plate or cake stand.

Spread the softened vanilla ice cream evenly on the cake layer. Make sure it reaches the edges.

Place the second cake layer on top of the ice cream, pressing gently.

In a chilled mixing bowl, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form, creating the whipped cream frosting.

Frost the top and sides of the cake with the whipped cream frosting. Smooth the surface using a spatula or the back of a spoon.

For added decoration, sprinkle crushed chocolate cookies or chopped nuts on top. You can also drizzle some hot fudge sauce.

Freeze the cake for at least 4 hours, or overnight, until the ice cream has completely hardened.

Prior to serving, let the cake sit at room temperature for a few minutes to soften slightly.

Enjoy your homemade Ice Cream Cake!