Belfonte Dairy | From the Heart of Kansas City

Ice Cream Loaf Cake


  • 3⁄4 cup (160g) granulated sugar

  • 1⁄3 cup (80g) light brown sugar

  • 2 large eggs (100g), room temperature

  • 2 teaspoons pure vanilla extract

  • 1⁄2 cup (120g) Belfonte sour cream, room temperature

  • 1⁄3 cup (67g) vegetable oil

  • 1 1⁄4 cup (175g) all purpose flour

  • 1⁄2 cup (48g) unsweetened cocoa powder

  • 1 teaspoon (7g) baking soda

  • 1⁄4 teaspoon (1g) baking powder

  • 1⁄2 teaspoon (4g) salt

  • 1⁄2 cup (110g) boiling water

  • 1.5 quart Belfonte Vanilla Ice Cream

1. Preheat your oven to 350 degrees. Line a 9×5 inch loaf pan with parchment paper and heavily spray with cooking spray to prevent the loaf from sticking and breaking when removing it from the pan!

2. In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, sour cream, and vegetable oil together until fully combined and smooth.

3. Add the all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and
salt into the bowl and whisk until smooth.

4. Add the boiling water to the batter and mix until combined throughout. Transfer the
batter to your prepared pan.

5. Bake the loaf for 38-45 minutes. A toothpick inserted into the center of the loaf will come out with moist crumbs and the top will spring back when poked.

6. Let loaf cool in the pan for at least 20 minutes before transferring to a wire cooling rack to finish cooling.

7. After the cake has fully cooled, turn it on its side and cut it down the center. Place the bottom half of the loaf cake back in the pan before spreading the ice cream on top. Then, place the top half of the loaf cake on top of the ice cream.

8. Place the loaf tin back in the freezer for 4 hours at least to firm up the ice cream. Then, remove the cake from tin and slice and serve.

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