firstly, in a large mixing bowl take 2 cups vanilla ice cream. use any flavoured ice cream but low-fat or dairy-free ice cream do not work.
allow it to melt naturally. alternatively, defrost to melt faster.
add in 1½ cups maida.
also add 2 tsp baking powder, pinch of salt. (avoid baking powder and salt if using self raising flour).
mix well to form thick batter. do not worry if the batter is sticky.
transfer the ice cream cake batter into bread loaf lined with baking paper. (i have used bread loaf - width: 12 cm, height: 6 cm, length: 26 cm)
level it up with a spatula.
further bake the cake in preheated oven at 180 degree celsius or 356 degree fahrenheit for 25 to 35 minutes. to bake in microwave or cooker check out the notes section below.
to check the cake has baked completely, always insert a toothpick at the centre and see if it comes out clean. else bake for 5 more minutes.
cool down the cake completely. also transfer the cake to cooling rack to cool faster.
now slice the cake once cooled completely.
finally, enjoy eggless ice cream cake or store in a airtight container for atleast a week.