Name: How to make eggless ice cream cake`
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: All purpose flour... 1.5 cups or 24 tbsp.; Sugar... 1 cup; Oil... 1/2 cup or 8 tbsp.; Salt... 1/4 tsp.; Milk... 1 cup; White vinegar... 1 tbsp.; Baking powder... 1 tsp.; Baking soda... 1 tsp.; Vanilla extract... 1 tsp.; Cane sugar... 1/4 cup; Salt... 1/4 tsp; Heavy cream... 1/2 cup; Semi sweet chocolate... 1/4 cup; Heavy cream... 1/4 cup; Heavy whipping cream...2 cups; Sweetened Condensed milk... 1 can ~400 ml; Pieces of any chocolate like Snickers... 1/2 cup

Instructions

Quick buttermilk for the cake

Add vinegar into the milk and mix thoroughly
Keep it aside for five minutes

Cake batter

Pour oil in a big bowl
Add sugar and combine well
Add vanilla extract, salt and mix well

The milk should be slightly curdled by now
Add baking soda to the buttermilk and mix well.The buttermilk will immediately turn frothy
Add this into the batter bowl

Whisk thoroughly till all the sugar dissolves
Sift flour and baking powder into the bowl
Gently fold the flour into the wet ingredients

Whisk briefly to get rid of any lumps, don’t over whisk
Smooth batter done!

Baking the cake

Line the 9 x 5” loaf pan with parchment paper

Add in the cake batter
Gently tap the pan and swirl around a chopstick to get rid of air bubbles
Ready to bake!

If you’re using an oven bake it at 350°F for 45 minutes
Line a pan with a layer of salt
Place a perforated metal plate on it

Set the heat on low and let it preheat for five minutes
When the pan feels warm put the cake pan in
Place the lid on and let it bake for 40 minutes

Make sure the heat is low
The cake is done when the sides turn slightly dark
A toothpick should come out clean when pricked in the center of the cake

Let the cake cool down completely

Making 3 flavors of ice cream

Caramel sauce for the salted caramel ice cream

Add 1/4 cup of cane sugar to a heavy bottom pan (preferably deep pan)
Set the heat to low and let the sugar melt for 3 minutes (It is very important that the heat is set to low if not the sugar can burn)

Once the sugar starts to melt, turn off the heat and stir well, so the rest of the sugar melts
Once the sugar has melted stir in lukewarm heavy cream little by little. (The caramel my crystallize a little but will melt as you keep stirring)
Once all the caramel crystals have dissolved, stir in 1 teaspoon of butter. Butter makes the sauce velvety smooth!

Add 1/4 teaspoon of salt. (Sea salt gives the best taste).

Chocolate sauce

Add heavy cream to the chocolate morsels
Melt the chocolate in the microwave (for approximately 20 seconds)

Stir till all the chocolate melts and mixes evenly with the heavy cream
Whip the heavy cream on medium speed till soft peaks form (whip for approximately two minutes)
Add one can of condensed milk

Whip for another minute till stiff peaks form
Divide the cream into three parts for the three flavors of ice cream
Add half of the salted caramel sauce to one of the cream bowls and fold it into the cream

Add half of the chocolate sauce to another whipped cream bowl and fold it in. If you want your ice cream to be more chocolaty, add 1 tablespoon of cocoa powder and mix that in.
If the caramel sauce and the chocolate sauce is too thick to pour, heat it in the microwave for five seconds
To the last bowl add one and a half teaspoons of vanilla essence and mix

Keep all the bowls refrigerated

Building the cake

De-mold the cake and cut 3 equal layers with a leveler or a serrated knife
Line the same cake pan with a long cling wrap

Add the first layer of sponge cake and then add in the salted caramel ice cream
Drizzle the rest of the caramel sauce on the ice cream
Add the next layer of sponge cake and then add the chocolate ice cream. Drizzle the rest of the chocolate sauce

Add the last layer of sponge cake followed by the vanilla ice cream
Top it with bits of your favorite chocolate. I used a chocolate macadamia caramel chocolate
Let this freeze for 8 to 12 hours