Turn a Pint of Ice Cream Into the Easiest Cake You’ll Make All Summer

“Does anyone remember when melted ice cream cake was all the rage on social media? When people would mix a pint of melted ice cream with self-rising flour and call it cake?” asks Pooja Bavishi in her book, Malai: Frozen Desserts Inspired by South Asian Flavors. The owner of the Brooklyn-based artisanal ice cream shop Malai tried the trend but then made her own version. “I added a little fat for moisture, more sugar, and even a glaze to pump up the flavor of the ice cream.” The result is an impressive cake that’s fairly light and airy and not overly sweet at all. We opted for vanilla ice cream to test the cake but Bavishi says you can use any type of ice cream, even a pint that’s past its prime. “When I make this cake, I often use pints of ice cream that have developed an iciness after sitting in the freezer too long. That icy flavor melts away in the cake, so I know it will go unnoticed,” she says.

What is the difference between refined and unrefined coconut oil?

While refined and unrefined coconut oil are often interchangeable, refined coconut oil is processed further than unrefined coconut oil. Refined coconut oil therefore has a more neutral taste, a higher smoke point, and a longer shelf life. The more perishable unrefined coconut oil, also known as virgin coconut oil, has a stronger coconut flavor and lower smoke point.

Notes from the Food & Wine Test Kitchen

Opt for room-temperature ice cream instead of newly melted. Adding cold ingredients to the cake will prevent it from rising as well as you’d like.

Given that volume measurements for powdered sugar can vary, you may have to adjust the consistency by adding little bits of cream at a time.

Make ahead

Store the cake without the whipped cream topping in an airtight container at room temperature for up to four days or freeze the un-iced cake once it has cooled completely by wrapping it in plastic wrap, then foil, and freezing for up to three months.