Root Beer Float Ice Cream Cake Recipe

Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9×2-inch cake pan with plastic wrap, making sure that there is a fair amount of overhang.

Using a spatula, carefully spread the ice cream to make a nice even layer. Cover and place in the freezer for about 2 hours to firm up.

Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted.

Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.

Preheat oven to 325 degrees F. Line the bottoms of 2 9×2-inch cake pans with parchment paper and then lightly coat with baking spray, set aside.

In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda.

Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.

Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.

To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream.

Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until ready to eat.