Ice Cream Sponge Cake


Made with our Vanilla & Chocolate Swirl ice cream sandwiched between light layers of sponge cake, there’s nothing better than this ice cream and cake duo!


  • 2 cups all-purpose flour
  • ½ cup unsalted butter, melted
  • 1 ¼ cups sugar
  • 2 eggs, room temperature
  • 1 cup whole milk
  • 1 tbsp vegetable oil
  • ¼ cup sour cream
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp vanilla extract 
  • ¼ cup of rainbow sprinkles
  • 1 Sqround (48oz) Alden’s Organic Vanilla & Chocolate Swirl
  • 4 oz semi-sweet chocolate chips
  • ½ cup heavy whipping cream


  1. Preheat the oven to 350°F degrees. Spray a 9×5 inch loaf pan with nonstick spray, then set aside.
  2. Combine the flour, baking powder, baking soda, and salt, then set aside.
  3. In a separate bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, and vanilla extract. 
  4. Pour the wet ingredients into the dry ingredients and whisk to combine, then fold in sprinkles.
  5. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Allow Alden’s Organic Vanilla & Chocolate Swirl ice cream to soften on the counter for 20 minutes. 
  7. Once the cake is completely cooled, use a serrated knife to cut horizontally into 3 layers.
  8. To assemble the cake, place one layer of cake back in the loaf pan and spread a thick layer of ice cream on top. 
  9. Repeat step 8 until third cake layer is placed on top of the ice cream. 
  10. Cover the assembled cake with foil and place back in the freezer for 8 hours or overnight. 
  11. For chocolate ganache, place the chocolate chips in a medium bowl, then set aside. 
  12. In a saucepan on medium heat, warm the heaving whipping cream until small bubbles form on the outer edge. 
  13. Pour warm cream on top of the chocolate chips and allow it to sit for 5 minutes to melt the chocolate. Stir until the ganache is smooth then allow to cool for 15 minutes. 
  14. Spread the cooled chocolate ganache on top of the cake and top with additional sprinkles. 
  15. Slice, serve, and enjoy!