2mix all ingredients together, pour in your Ice cream maker or churn, add whole milk if needed to fill.
4In medium bowl add egg yolks, oil,1 cup sugar, mix well then start adding your flour and water mix after each addition add vanilla.DO NOT OVER MIX
5Beat egg whites with 1/4 c sugar. FOLD whites into cake batter.
6Pans: you can use a sheet pan 9x11 or a 9x13 dish. I have little 3x2 cake or brownie pans I bought at a yard sale years ago. A friend told me they were Pampered Chef. I get 10 little loaf like cakes and I cut them in half.
7If you bake in a 9x13 cut cake in 3"x2" or about that, then slice them open and fill with a heaping tablespoon of ice cream and wrap in press and seal or your favorite wrap, and freeze.
8I have extra strawberries or peaches that I spoon over the stuffed cake and then put a scoop of ice cream on top and a spoonful of whip cream.
9If you have questions please ask, I will be glad to help. But it is all very easy.