Cola float ice cream cake

Cola float ice cream cake

The Sugar Hit!
Chris Middleton

My love of ice cream floats (or ‘spiders’ as they are known in my family) is well documented. Actually, I’ve included one in this chapter. But I couldn’t resist the desire to level-up the f oat to a fully- ledged ice cream cake. And how could I write a book called The Sugar Hit without including pop rocks at some point? That’s right, POP ROCKS! This cake is a party-starter, for sure.


Quantity Ingredient
200g plain flour
40g unsweetened cocoa powder
285g caster sugar
1/2 teaspoon baking powder
pinch salt
1 teaspoon mixed spice
115g butter
170ml cola
1 egg
125ml buttermilk
1 teaspoon vanilla bean paste

Filling and decoration

Quantity Ingredient
1 litre vanilla ice cream
125ml pouring cream, (35% fat)
2 tablespoons liquid glucose, (or corn syrup)
150g dark chocolate, (70% cocoa solids)
2 packets cola pop rocks, (or strawberry is good too)


  1. Preheat the oven to 180°C and grease and line an 18 cm cake tin.
  2. Put the flour, cocoa, sugar, baking powder, salt and mixed spice in a large mixing bowl.
  3. Put the butter and cola in a saucepan over medium heat and cook until the butter is melted.
  4. Add the hot mixture to the dry ingredients in the bowl and stir through. Finally, add the egg, buttermilk and vanilla and stir until smooth and combined. Pour the mixture into the tin and bake for 40 minutes, or until risen and a skewer inserted into the centre comes out clean. Remove the cake carefully from the tin after about 10 minutes and transfer to a wire rack to cool completely.
  5. When you’re ready to assemble, take the ice cream out of the refrigerator to soften.
  6. Line an 18 cm cake tin with two or three layers of plastic wrap.
  7. Trim the cake and slice it horizontally into two even layers. Put the bottom layer in the tin, then spread over the ice cream. Top with the final piece of cake, cover with plastic wrap and put back in the freezer to set for at least 4 hours.
  8. When you’re ready to serve, melt together the cream, glucose and chocolate in a small saucepan over low heat, stirring constantly. Unmould the cake and place it on a serving plate. Drizzle over the sauce, leave for a minute to set, then sprinkle over the pop rocks. Serve in wedges with any left-over sauce on the side.
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