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Pumpkin Ice Cream Cake with Lactose - Free Ingredients

This Homemade Pumpkin Ice Cream Cake Is The Epitome Of Fall. With Pumpkin Spice And Maple Syrup Frosting This Cake Will Melt In Your Mouth.
Print Recipe
Prep Time:30 minutes
Cook Time:40 minutes

Equipment

  • 2 Mixing Bowl For your ingredients.
  • 1 Hand Mixer For mixing.
  • 1 Measuring spoons and cup For accurate measurements.
  • 1 Can Opener For opening the can of pumpkin.
  • 1 Spatula For mixing.
  • 2 Cake Pans For cake batter and ice cream.
  • Tin Foil For the ice cream.
  • Whisk For mixing dry ingredients.
  • Parchment Paper For the cake pans so your cake doesn't stick.

Ingredients

Pumpkin Cake

  • 1 can Pumpkin pie filling
  • 2 1/2 cups Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Canola Oil
  • 1/2 cup Milk lactose free
  • 1 1/2 cups Brown Sugar
  • 4 Eggs room temperature
  • 2 tbsp. Vanilla Extract
  • 3 tbsp. Pumpkin Spice Extract

Maple Buttercream

  • 1 stick Butter lactose free
  • 2 tbsp. Maple Syrup pure
  • 5 cups Powdered Sugar
  • 1 tsp Salt

Caramel

  • 1/2 cup Heavy Cream lactose free
  • 1 cup Sugar white sugar
  • 6 tbsp. Butter

Ice Cream

  • 1/2 tub Breyers Vanilla Ice Cream lactose free

Instructions

Cake

  • Preheat your oven to 350F.
  • Gather all of your ingredients and measure using a measuring spoon and cup.
  • Add a small amount of canola oil to both of the cake pans, then lay down some parchment paper into the cake pan and set aside.
  • In a mixing bowl, add oil, milk, eggs, vanilla extract and pumpkin spice extract. Mix everything together until fully incorporated
  • Using a can opener, open the can of pumpkin pie filling and add it to the same bowl, then mix.
  • In a separate bowl, add your flour, baking soda, baking powder, sugar, and salt. Use a whisk and mix, getting rid of any lumps.
  • Pour the dry ingredients into the wet mixture and give it a final mix before pouring the batter into two cake pans
  • Place the cake into the oven and bake for about 40-45 minutes. Once the cake is baked, remove from the oven and allow the cake to fully cool before wrapping the cake in saran wrap and freezing.

Ice Cream

  • Take tin foil and add it to the bottom of a 9 × 1.5 in. cake pan. Add about half the tub of ice cream to the pan, smooth it out and freeze until ready to use.

Maple Frosting

  • Add two sticks of room temperature butter to a clean bowl and mix until creamed.
  • Add in powdered sugar a little at a time until you've reached the desired sweetness.
  • Add in vanilla extract, salt and about two to three tbsp. of milk then mix again. Set aside until ready to use.

Homemade Caramel

  • See homemade caramel for full recipe

Notes

See homemade caramel for full recipe
Lactose free milk, butter and ice cream was used for this recipe. Feel free to use ingredients that are not lactose - free. 
This cake took me about two days to complete. But can be made within one full day. 
Servings: 12 slices