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Ice Cream Cake Recipe

Icecream cake

Ice Cream Cake

Graham Sharman
Course Dessert
Cuisine Modern
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 300 g ice cream defrosted in refrigerator overnight
  • 110 g self-raising flour
  • 50 g caster sugar
  • ¼ tsp of salt
  • Butter or cooking spray for greasing loaf pan
  • 250 ml of water for pressure.


  • Pour the defrosted ice cream into a large mixing bowl and stir until smooth.
  • In a separate bowl mix the self-raising flour, caster sugar and salt, then add to the ice cream.
  • Stir with a spatula, avoid over mixing (don’t worry a few small lumps).
  • Pour the mix into a 16.5 cm greased loaf pan.
  • Pour 250 ml of water into the Instant Pot, place a trivet into the pot and place the loaf pan on top of the trivet.
  • Secure the lid, and select Pressure Cook on hight and program for 35 minutes.
  • When the cooking program is complete, allow for 5 minutes natural pressure release, then quick release any remaining pressure.
  • When pin drops, take out the loaf pan and let it cool for 10 to 15 minutes, then remove the loaf onto a plate.
  • Slice and serve with butter or ice cream.
Keyword Instant Pot, Official Recipe Contributor, vegetarian