Chocolate Marshmallow Ice Cream Cake

Here is my favorite chocolate cake recipe, taken up several notches by my daughter’s creativity. In honor of the new Frozen II movie, she filled it with ice cream and covered it in marshmallow icing. Homemade chocolate marshmallow ice cream cake is definitely a treat!

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Ingredients

CAKE:
1 cup flour
1 cup sugar
6 tbsp cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup soy milk
1/4 cup canola oil
1 egg
1 tsp vanilla
1/2 cup boiling water

ICE CREAM:
1/4 tub French vanilla ice cream
12 chocolate sandwich cookies

MARSHMALLOW ICING:
1 cup sugar
3 tbsp water
2 egg whites
1 pinch each cream of tartar and salt

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Directions

Make the chocolate cake: in a medium bowl, stir the flour, sugar, cocoa, baking powder, baking soda and salt together. Mix well. Add the soy milk, canola oil, egg, and vanilla and beat with an electric mixer until well combined. Turn the speed down and carefully add in the boiling water, then mix for 1 minute. Pour the cake batter into a greased 8 or 9″ cake pan (the batter will be very thin but don’t worry). Bake at 350F for 30 minutes. Best chocolate cake ever!

Make the cookies-and-cream ice cream: break up the cookies and stir them into the ice cream. Put this back in the freezer until you need it.

Make the marshmallow icing: in a large bowl, use an electric mixer to beat the egg whites with the pinches of cream of tartar and salt until soft peaks form. In a small pot, mix the sugar and water and bring to a boil over medium high heat, stirring constantly just until the sugar dissolves, about 2-3 minutes. Then, carefully pour the hot sugar syrup into the egg whites, mixing at medium speed. Continue beating until the icing gets marshmallowy, about 5 minutes. 

Assemble the final creation: we cut out a circle of cake from the middle and filled it with the ice cream, then put the cut-out cake circle on top of the ice cream to make a second tier. Next we covered the whole thing with the marshmallow icing and decorated with whatever yummy things we had on hand. So good! Serve immediately, then store in the freezer so the ice cream doesn’t melt.