ice cream cake recipe
The Best ice cream cake recipe
What I love most about this recipe is how customizable it is. You can use any flavor of ice cream, any kind of cake mix, and even swap in healthier ingredients if you want. I’ve made it with store-bought everything for a quick treat, but I’ve also baked the layers from scratch when I’m feeling fancy. Either way, it’s always a hit. Plus, since it’s mostly ice cream, it’s lighter than a traditional cake, so you don’t feel as guilty about going back for seconds. My family doesn’t even realize they’re getting a little extra protein from the whipped cream or a bit of fiber if I sneak in some whole-grain cake. It’s the perfect balance of indulgence and practicality, and that’s why it’s a staple in our house.
Classic Ice Cream Cake
A delightful layered dessert combining creamy ice cream and moist cake, perfect for birthdays or summer celebrations. This no-bake treat is easy to customize with your favorite ice cream flavors and toppings.
🥘Ingredients
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 1/2 cup chocolate chips (optional)
- 1.5 quarts vanilla ice cream (softened)
- 1/2 cup rainbow sprinkles (optional)
- 1 (8 oz) container whipped topping (thawed)
- 1/2 cup chocolate fudge sauce (for drizzling)
- 1/4 cup chopped nuts or additional sprinkles (for garnish)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease the 9×13-inch baking pan and line the bottom with parchment paper. -
2
Prepare the chocolate cake mix according to package instructions. Stir in chocolate chips if using. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely. -
3
Once the cake is cooled, spread the softened vanilla ice cream evenly over the top. Smooth the surface with a spatula and sprinkle with rainbow sprinkles if desired. Cover with aluminum foil and freeze for at least 2 hours. -
4
After the ice cream layer is frozen, spread the whipped topping evenly over the ice cream. Drizzle with chocolate fudge sauce and garnish with chopped nuts or additional sprinkles. -
5
Return the cake to the freezer for at least 2 more hours (or overnight) to set completely. Slice and serve cold.
🔧Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Aluminum foil
- Freezer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ice Cream Cake Works
❓ Frequently Asked Questions About Ice Cream Cake
1. Can I make an ice cream cake without an ice cream maker?
Yes! You don’t need an ice cream maker to make an ice cream cake. You can use store-bought ice cream and layer it with cake, frosting, or other mix-ins. If you want homemade ice cream without a machine, try a no-churn recipe using sweetened condensed milk and whipped cream—just freeze it in layers with your cake base.
2. How far in advance can I make an ice cream cake?
An ice cream cake can be made 1–2 days in advance for the best texture. Store it in the freezer, tightly wrapped in plastic wrap or foil to prevent freezer burn. Avoid making it too far ahead (more than 3 days), as the ice cream may develop ice crystals or absorb freezer odors.
3. What’s the best way to slice an ice cream cake?
For clean slices, dip a sharp knife in hot water and wipe it dry before cutting. This melts the ice cream slightly, making it easier to slice. Repeat between cuts for the neatest results. Let the cake sit at room temperature for 5–10 minutes before serving to soften slightly.
4. Can I use any type of cake for an ice cream cake?
Most cake types work, but dense, sturdy cakes (like pound cake, brownie layers, or sponge cake) hold up best to freezing and ice cream layers. Avoid very light or crumbly cakes (like angel food cake), as they may become soggy or difficult to slice when frozen.
5. How do I prevent my ice cream cake from melting too quickly when serving?
To keep your ice cream cake firm while serving:
– Work quickly—keep the cake in the freezer until the last moment.
– Use a chilled platter (place it in the freezer for 10 minutes beforehand).
– Serve on a bed of crushed ice if displaying for longer than 10–15 minutes.
– Avoid direct sunlight or warm kitchens—serve in a cool room.
