For the Cake Layers • 1 ¼ cups granulated sugar (250g) • 1 cup + 2 Tbsps all-purpose flour (141g) • ½ cup natural cocoa powder (50g) • 1 Tablespoon cornstarch • 1 teaspoon baking powder • 1 teaspoon baking soda • ¾ teaspoon table salt • ⅓ cup canola or vegetable oil (79ml) • 1 large egg lightly beaten, room temp. • 2 teaspoons vanilla extract • ½ cup whole milk room temp. (118ml) • ¾ cup hot coffee may substitute hot/boiling water (177ml)

For the Ice Cream Layer • 1 14 oz can sweetened condensed milk (396g) • 2 teaspoons vanilla extract • 1 pinch fine sea salt ⅛ teaspoon, may substitute table salt • 2 cups heavy cream very cold (473ml) • ⅓ cup sprinkles optional (use “jimmies” or traditional sprinkles, nonpareils are likely to bleed) (64g) • 1 batch stabilized whipped cream frosting

In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

Add canola oil, egg, and vanilla extract and stir until completely combined/all the dry ingredients have been moistened.

Stir in milk until batter is uniform and completely combined. Slowly drizzle in hot coffee or hot water, stirring until well-combined. Batter will be thin – this is normal!

Divide batter into prepared cake pans. Transfer to center rack of 350F (175C) preheated oven and bake 30 minutes or until a toothpick inserted in center comes out clean. 

Allow cakes to cool in cake pan for 15 minutes then run a knife around the edge and carefully invert onto a cooling rack to cool completely before proceeding.

Once cakes are cooled, place in freezer while you begin to prepare ice cream (if you will be storing the cakes longer than an hour, wrap them tightly in plastic wrap before freezing).

Combine condensed milk, vanilla extract, and salt in a large bowl and whisk to combine.

Pour cold heavy cream into a separate large mixing bowl and use an electric mixer to beat to stiff peaks.

Add whipped cream to condensed milk mixture and add sprinkles. Use a spatula to gently fold together ingredients until uniform consistency.

If your cake collar is taller than 6”, trim it or it will be difficult to add your second cake layer.

Remove one cake layer from the freezer and place on serving platter. Wrap cake collar securely, tightly around the first cake layer and secure with tape. 

Pour ice cream over the first cake layer and smooth the surface with a spatula.

Unwrap remaining cake layer and carefully, gently place over the ice cream.

Cover the exposed layer by placing plastic wrap directly against the surface of the cake and return to the freezer to chill overnight before decorating.

Once cake has been frozen overnight, remove cake collar and plastic wrap. 

To decorate, prepare stabilized whipped cream frosting according to recipe(prepare just before removing cake) and decorate as desired.

To serve, allow ice cream cake to sit at room temperature for 15-20 minutes before slicing. Serve and Enjoy!