Whole wheat cherry ice cream cake is egg-less, soft and rich cake made with leftover homemade cherry ice cream with Oreo chunks.
I had some leftover homemade cherry ice cream in my fridge which I wanted to finish as the new flavors made this week just made this one take a corner in the freezer. I guess Ice lollies are a bigger attraction for children than creamy rich scoops of ice creams.
Well that’s what happened with my creamy cherry ice cream and also may be because I made too much of it.
You may make this cake with any of your favorite leftover ice cream. It will just taste as amazing as this one.
Can be made VEGEN too
Another attraction of this cake is that it’s EGGLESS. And you may even make a VEGEN version with a soy milk ice cream too.
My kids just freaked out on this cake. Being a whole wheat cake, it’s a bit dense but very soft. Lots of condensed milk and cream made it so.
It’s a one pot Cake
Just add flour, ice cream and baking powder and bake. What you get is a soft, spongy, rich, healthy and yummy cake on your table.
You may even add nuts or candies of your choice. This cake open lots of creative options to experiment with.
This one is a simple Ice cream cake, and it leaves you with million choices to opt from.
A few other simple and healthy cakes to make are : Yogurt cranberry Cake , Almond Berries Mabel Cake , Healthy wholewheat orange chocolate buttermilk cake , Vanilla Sponge Cake , Grapes Vanilla Cranberry Almonds Cake-Wholewheat
whole wheat cherry ice cream cake
Ingredients
- 2 cup Melted Ice cream i used homemade cherry ice cream with oreo chunks.you may use any of your favorite.
- 1 + 1/4 cup flour / Whole wheat flour I used ashirwad atta
- 1 cup caster sugar
- 1 tsp vanilla essence
- Butter to grease the pan
- 2 1/2 tsp baking powder
Instructions
- Grease a Bundt pan with butter and keep aside.
- Pre-heat the oven @ 180 degrees Celsius
- In a bowl, mix together all the ingredients (please add the flour + baking powder through a sieve)
- Mix well with a spatula and pour in a Bundt pan.
- Bake @ 180 degrees for about 30 minutes.Or till done
- cool it on a tray and unmould to serve.
Recipe Notes
This is a dairy version. But you may use a Vegen version with soy milk or almond milk ice cream.Quatities will remain same. If in case the batter is too liquid then you add a bit of flour for consistency. I have used the available brand, and the consistency may differ as per the bran content in the flour.So you may have to adjust.
Otherwise if the batter is thick like bread,then add a bit of milk at room