4. To a large mixing bowl or stand mixer bowl add the room temperature whole eggs and vanilla. Whisk until eggs are pale yellow and frothy and volume has increased. Toss in the finely ground salt and baking powder while whisking continuously
9. When the cake is cool, cut into 2 halves, lengthwise. Place sheets of parchment onto the serving platter in such a way that they can be pulled out from underneath the cake when done. Transfer one of the two cake slabs onto the parchment lined serving platter.
10. Into a clean mixing bowl, add the heavy whipping cream and vanilla. Whip to a light peak stage. Add the room temperature sweetened condensed milk and whip lightly to combine. If the cream is getting too stiff, stop whipping and use a spatula to fold and combine. Do not over whip. Cover with a lid and place into the refrigerator until needed
11. Place about half of the soft serve ice cream mixture into a piping bag and then pipe to distribute the soft serve ice cream along the outer perimeter of the slab. Squeeze out the ice cream over the cake and use a spatula to spread out and even the surface of the ice cream
12. Carefully lay the second half of your sheet cake on top of the ice cream layer. Distribute the rest of the ice cream on top and along the sides of the cake. Use an offset spatula and or a bench scraper to level and smooth the surface and sides of the cake
14. Place the finished cake into the freezer for at least 8 hours, to set. Before serving, remove from freezer and allow to thaw for 10 to 15 minutes before cutting and serving. Keep the cake in the refrigerator when not serving. Enjoy!
If it is available in your area, an allulose product, which is a rare sugar, is an excellent all-natural substitute sweetener. It is excellent for cooking and baking especially. However, it has about a 0.7:1 or 0.8:1 ratio of sweetness as compared to table sugar and the above-mentioned sweeteners, so you may have to adjust by adding more allulose (about 1/4 cup more per cup of stated sweetener) to achieve the same degree of sweetness.
If you are a diabetic please note that both xylitol and allulose will have a low but non-zero glycemic response, so use with caution, and after doing your own reading and research and, if need be, consulting your medical health advisors.