Ice Cream Loaf Cake

Where theres ice cream there has to be sprinkles! This ice cream loaf cake features layers of buttery sprinkle cake and ice cream while chocolate ganache and sprinkles add a delicious and decorative finishing touch. You can use your favorite ice cream flavor but stick to an ice cream that doesnt contain a lot of large chunks. See recipe note. The cake is pretty solid after freezing so give it a few minutes before slicing and serving.
Ingredients
2 cups 236g cake flour spooned leveled

1 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
6 Tablespoons 85g unsalted butter melted and slightly cooled
1 large egg at room temperature
1 cup 200g granulated sugar
13 cup 80g sour cream or plain yogurtGreek yogurt at room temperature
23 cup 160ml whole milk at room temperature
2 teaspoons pure vanilla extract
13 cup about 50g sprinkles
2 pints 4 cups about 960ml ice cream see note
Ganache Topping
one 4ounce 113g quality semisweet chocolate bar finely chopped
12 cup 4 ounces 120ml heavy cream or heavy whipping cream
optional sprinkles for garnish
Instructions
Preheat oven to 350F 177C. Spray a 95 inch loaf pan with nonstick spray.
Whisk the cake flour baking powder baking soda and salt together in a large bowl. In a medium bowl whisk the melted and slightly cooled butter egg granulated sugar sour cream milk and vanilla together until combined. Pour the wet ingredients into the dry ingredients then whisk to completely combine. Avoid overmixing. Fold in the sprinkles.
Pour the batter into prepared loaf pan. Bake loaf cake for 50 minutes to 1 hour covering loosely with foil about halfway through to prevent the top from overbrowning. Poke the center of the cake with a toothpick. If it comes out clean the cake is done. Oven times will vary between ovens. My cake usually takes 55 minutes. Cool completely in the pan set on a wire rack.
Slice cake into layers The video tutorial above is a helpful visual for the next few steps. Carefully remove cooled cake from loaf pan. You will use the loaf pan again in the next step. Place on a cutting board and using a very sharp or serrated knife slowly slice horizontally into 3 even layers. As shown in the video above I usually stand the loaf upright on one end and cut it down vertically. Feel free to use a ruler for precision. A cake leveler isnt very helpful because this is a denser cake.
Remove ice cream from freezer. Let it soften for 15 minutes or microwave it for about 2030 seconds.
Assemble freeze