Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the sour cream, vegetable oil, egg, and vanilla. Mix until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Layer the Ice Cream: Once the cake is cooled, place it on a serving plate. Spread a layer of fudge sauce over the top.
Allow the ice cream to soften slightly, then spread it evenly over the fudge layer. Return the cake to the freezer for at least 2 hours to firm up.
Make the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the Cake: Once the ice cream layer is firm, spread the whipped cream over the top of the cake. Decorate with sprinkles or chocolate shavings if desired.
Serve: Slice the cake while it’s still frozen, and enjoy your delightful Ice Cream Cake!
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