ice cream sandwich cake recipe
The Best ice cream sandwich cake recipe
I love this recipe because it’s simple enough that even if I’m tired, I can still pull it together without stress. The cake itself is light and tender, and the ice cream filling gives it that creamy, nostalgic feel. It’s a great way to use up leftover ice cream or vanilla wafers, turning them into something fresh and delicious. Plus, it’s a little healthier than you might think—it’s got whole wheat flour in the cake base, which means more fiber and nutrients without sacrificing flavor. My kids don’t even notice the difference, and neither do I. It’s the kind of dessert that makes you feel like you’re doing something good for your body while still treating yourself.
Ice Cream Sandwich Cake
A creamy, decadent cake that tastes like a frozen treat—each slice packed with vanilla ice cream swirled into a moist, buttery cake layer. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vanilla ice cream
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1 cup softened butter
- 3 cups powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9-inch double-layer cake pan with parchment paper. -
2
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add melted butter, egg, and vanilla; mix until smooth. -
3
Pour batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely. -
4
Whisk ice cream, heavy cream, and powdered sugar until smooth. Spread a thin layer of ice cream mixture over one half of the cooled cake. -
5
Repeat with another cake layer and another thin layer of ice cream. Cover and refrigerate for at least 2 hours. -
6
Beat butter and powdered sugar until fluffy. Add heavy cream and vanilla; mix until smooth. Pipe a thick layer of frosting over the chilled cake. -
7
Use a knife to swirl the frosting lightly before adding a final dusting of powdered sugar.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Piping bag with a star tip
- 9-inch double-layer cake pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ice Cream Sandwich Cake Works
❓ Frequently Asked Questions About Ice Cream Sandwich Cake
How do I make the vanilla ice cream filling for the cake?
You can prepare it ahead of time for best results. Mix softened vanilla ice cream with a spoonful of powdered sugar or a bit of heavy cream if you prefer a richer texture. Chill the mixture until it’s firm but still pliable before spreading between cake layers.
Can I use store-bought vanilla ice cream in this recipe?
Yes, you can. Just ensure it’s soft enough to spread easily between layers. If your ice cream is too hard, microwave it for 10–15 seconds to soften it slightly before using.
What kind of cake layers work best for this recipe?
Classic vanilla or chocolate sponge cakes hold up well, but any moist cake layer will work. For extra fluffiness, use a well-chilled sheet cake that’s slightly dense—it’ll hold up better to the ice cream filling.
How should I store the ice cream sandwich cake?
Keep it in an airtight container in the refrigerator for up to three days. If you’re not serving it immediately, freeze it for up to one month, but be aware that the ice cream filling may soften slightly when thawed.
Can I make this recipe ahead of time and assemble it the day of serving?
Yes, you can prepare the cake layers and ice cream filling in advance. Assemble the cake just before serving to keep the ice cream fresh and prevent melting.
