Ice Cream Cake in a Jar

Total Time: 1 10

Prep Time: 45

Cook Time: 25

Servings:

Rich, dense, and moist double chocolate cake. Layered with homemade vanilla custard. All are combined in single-serve jars.

Preheat your oven to 325 degrees
In a standing mixer combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt
Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
Add the eggs and stir until just combined.
Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
Continue mixing until the batter is smooth.
Pour the batter evenly into a 9x13 pan that has been greased and lined with parchment paper.
Bake for 30 minutes.
Remove the cake and allow to cool in the pan. Once cooled, remove from the pan.

Take the jar and turn it upside down. Press into the cake. This will cut perfect circles for you.
The leftover cake that is not in circles can be crumbled up and sprinkled into the jars. No cake left behind.
Place a layer of cake at the bottom of the jar. Pour in some freshly churned frozen custard on top of the cake. Repeat this, 1 more cake layer topped with ice cream. You can sprinkle some cake on top if there is space in your jar. Place the lid on your jar and place in the freezer.
Repeat this until all your jars are filled and your cake and custard is used.
Place the jars into the freezer and allow them to set for a couple of hours.