When we asked your opinion of ice cream cakes, the overwhelming response was positive. I'm with all of you, I love ice cream cakes. In fact, when I was in high school my bff and I were famous for our homemade ice cream cakes.
Although it's a stunning dessert that looks like it's hard to make, ice cream cake is actually super simple to put together. The recipe here features a yellow cake with coffee ice cream, but feel free to use the technique described to make any flavored cake and ice cream combination. To take a look at the recipe, read more.
From Real Simple magazine
Ingredients
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly
Directions
- One hour before starting your cake, turn the freezer to its highest setting.
- Heat oven to 350° F. Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined.
- Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.
- Place one of the layers on an 8-inch cardboard cake round or a freezerproof cake plate.
- Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer. Place the remaining cake layer on top of the ice cream. Put the cake in the freezer to harden, about 1 hour.
- Transfer the remaining softened ice cream to a mixing bowl. Cream by hand with a rubber spatula until it reaches the consistency of frosting.
- Frost the top and the sides of the cake with the ice cream. If the ice cream becomes too soft to work with, place both the bowl and the cake in the freezer until the ice cream is firm, about 30 minutes. When the cake is frosted, transfer it to the freezer to harden, about 1 hour. Serve immediately upon removal, using a warm knife to slice.
Serves 12 to 16.
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Ashley Brooke
Blumarine
Liberty
love it!
1How about dark chocolate with cherry ice cream (I guess I have chocolate and cherries on my mind today)?
2Oooh. My favorite part of ice cream cake is the Oreo like crunchies. I'm adding Oreos between the layers and trying that.
3I LOVE EVERYTHING WITH ICE CREAM!
4I love ice cream cake. Thanks for the recipe. It looks like something I would be able to make!
5this sounds fantastic - and doable! can't wait to try all the possible combinations out there
6I made one like this for my boyfriend's birthday in college. He asked for an ice cream cake, and was pleasantly surprised that I made one myself.
7i made an ice cream cake (technically it was a sorbet cake cuz he wanted mango) for a friend in high school, but it didn't use ice cream as the frosting.
8how do you soften the ice cream? Microwave it or just let it sit?
9yummy!
10looks delicious and seems pretty easy to make!
11I'm confused. Iv'e never even seen an ice cream cake before, is this more of a US thing? Don't the melt really fast or do you just cut a slice and put the rest back in the freezer or something...but if it was at a party you couldn't....? Someone educate me!
12lolalu: take the ice cream out of the freezer and let it sit. It will soften. I would not stick it in the microwave.
13that starbucks ice cream looks soooooo good...i love coffee ice cream.
14BalsamicZero
15After the cake is finished being made, you keep it in the freezer for at least an hour or so (or whatever the recipie says above). When it's time to serve the cake it's a little hard but it won't melt unless you keep it out for too long. You MUST try this, ice cream + cake = YUMMY!
yumm this is amazing =]
16This is amazing.
17sold. it's just starting to get consistently warm in Michigan. I can't wait to do this during the summer.
18Post New Comment
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