Ever thought, “How do I make a cake that’s actually ice cream?” Meet your new best friend: this ice cream cake—creamy, dreamy, and a total showstopper. It’s like two desserts in one and zero regrets.
Why This Ice Cream Cake Is a Celebration Hit
This ice cream cake is stunningly simple yet feels luxurious. With layers of rich cake, creamy ice cream, and optional fudge or berry sauce, it feels like cheating—but you did it, and it tastes like pro-level magic. Plus, no oven drama!
🧊 Ingredients
- 1 box chocolate or vanilla cake mix (or homemade layers)
- 1 quart premium ice cream (any flavor)
- ½ cup hot fudge or berry sauce (optional drip)
- 1 cup whipped cream
- Sprinkles, chopped nuts, or fruit for garnish
Substitutions:
- Dairy-free ice cream & coconut whip for vegan.
- Keto: use low-carb cake mix and sugar-free ice cream.
🍰 Tools & Kitchen Gadgets Used
- Springform pan (8–9″)
- Cake board or plate
- Electric mixer or whisk
- Offset spatula
- Rubber spatula
- Saucepan (to warm fudge)
- Parchment paper (optional base)
👩🍳 Step-by-Step Instructions
- Bake cake in springform pan per instructions; cool completely.
- Soften ice cream slightly, then spread evenly on cooled cake base—freeze 30 mins.
- Warm sauce and pour over ice cream layer—refreeze for another 30 mins.
- Frost with whipped cream, smooth with offset spatula, and freeze until firm (2+ hrs).
- Garnish with sprinkles, nuts, or fruit before serving. Slice with a warm knife—ta-da!
🔢 Calories & Nutritional Info (Per Slice, 12 slices)
- Calories: ~320 kcal
- Protein: 4 g
- Carbs: 40 g
- Fat: 17 g
- Sugar: 28 g
Cool indulgence with minimal calories—yay!
⚠️ Common Mistakes to Avoid
- Soft cake base → freeze completely before layering ice cream.
- Soft ice cream → use straight from freezer for clean layers.
- Skipping freeze times → layers blend—patience pays.
- Cutting frozen cake → warm knife for neat slices.
🔁 Variations & Customizations
- Mint choc chip: Use mint ice cream, chocolate cake, top with dark sprinkles.
- Berry vanilla: Vanilla cake + strawberry ice cream + berry sauce drizzle.
- Keto-friendly: Almond flour cake, sugar-free vanilla ice cream, whip coconut cream.
🤔 FAQ: Ice Cream Cake
Q1: Can I use homemade cake and ice cream?
Yes—just chill cake well before layering.
Q2: How long will it last?
Best eaten within a week when kept frozen in an airtight container.
Q3: Can I assemble ahead?
Absolutely—make it up to 5 days ahead and unwrap just before serving.
Q4: How to cut it neatly?
Run a sharp knife under hot water, wipe dry, and slice.
Q5: Dairy-free alternative?
Use dairy-free cake mix, vegan ice cream, and coconut whipped cream.
Q6: Can kids help?
100%! They love adding sprinkles and spreading layers.
Q7: Any low-sugar option?
Use sugar-free ice cream and low-sugar sauce or whipped topping.
🎉 Final Thoughts
This ice cream cake is effortless but feels mega-fancy. Perfect for birthdays, summer parties, or anytime you want to skip the oven and chill—literally. Freeze it, slice it, and watch jaws drop.