FORGET DAIRY QUEEN—MY HOMEMADE ICE CREAM CAKE IS PEAK SUMMER NOSTALGIA
If you usually always buy a store-bought ice cream cake for your summer celebrations, you may be surprised at just how easy it is to make (and customize!) at home. While I kept this one pretty classic, you can really personalize your ice cream cake however you please. All you need are 5 main ingredients, and you can have your own slice of summer dessert nostalgia, right at home.
What People Are Saying:"Another perfect recipe from delish.com. The icing was fantastic. It was light easy, to make and frozen very well. I did not serve immediately and the icing was just as good frozen as just from the bowl. Also one recipe was enough to cover a full 8 inch cake with an icecream center!" -jen4220
How To Make Ice Cream Cake
INGREDIENTS
- Cake Mix: Boxed cake mix makes this cake a breeze to create. Chocolate is my go-to, but you can choose whatever cake mix is screaming your name, from white cake to strawberry to Funfetti.
- Ice Cream: Same deal here: Store-bought ice cream is my preferred choice here. Homemade ice cream may have a harder time setting up, and store-bought is just worth it for the ease factor. Vanilla is my favorite, but choose whatever flavor of ice cream that you want to pair with your cake.
- Sprinkles: Rainbow sprinkles are completely optional, but totally fun. If you’re not feeling it, feel free to swap it out for your favorite ice cream mix-in, like candy or chopped Oreos.
- Whipped Cream: Homemade whipped cream is the icing on the cake here (literally). It’s easy to create, and its soft and fluffy texture pairs perfectly with our cake and ice cream layers.
STEP-BY-STEP INSTRUCTIONS
To start, you’ll want to preheat your oven and get two cake pans ready. I like to line them with parchment paper, but I’ve also been known to just liberally spray with cooking spray, and they usually come out okay. Then prepare your cake mix. I went with chocolate this time, but any flavor works. Let your cake cool completely, and if you’ve got time, stick it in the fridge.
Now it’s time to combine your sprinkles and ice cream (or other toppings!) until everything is mixed together. Place in the fridge to prevent any melting while you level your cakes. Don’t be intimidated—remember, these are going to get covered in ice cream and frosting, so they don’t have to be perfect. If you need a visual, check out Senior Food Editor Makinze Gore's video for chocolate cake.
Then you’ll begin building your ice cream cake. Put one cake layer into the bottom of your springform pan. Speaking of, if you don’t have a springform, you can use a regular cake pan; it’ll just be a little trickier. If you do go with a regular cake pan, make sure to line it with plastic wrap first so it’s easier to remove the cake once it’s assembled. Top your bottom cake layer with your ice cream mixture, and smooth with an offset spatula to create a smooth, even layer. Then, top the ice cream layer with your second cake. Place it in the freezer until the ice cream has hardened. This will most likely take around 4 hours, but let it freeze for as long as needed.
While your cake is freezing, it’s time to make the whipped cream. Using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form. Need more tips? Refer to our homemade whipped cream recipe for everything you need to know. When your cake is ready, remove it (carefully!) from your springform pan, and frost the top of the cake with half of the whipped cream.
Then, place the rest of the whipped cream in a piping bag and pipe dollops around the edges. This is how I like to decorate my ice cream cake, but you can decorate it however you please—skip the dollops, or cover the sides as well. Top with more sprinkles or your chosen topping (because why not?) and serve.
The full list of ingredients and instructions can be found in the recipe below.
Ice Cream Cake Variations
I paired chocolate cake with vanilla ice cream in this recipe, but the flavor combinations are truly endless here. Take inspiration from some of our favorite recipes (banana pudding ice cream cake, anyone?), or go completely rogue and create your own dream ice cream cake. Pair your favorite boxed (or homemade) cake with your fave ice cream flavor, top with whipped cream, and serve! Here are some ideas for inspo:
- Chocolate cake + red velvet ice cream.
- Chocolate cake + cookies and cream ice cream.
- Funfetti cake + vanilla ice cream.
Storage
Because the ice cream needs at least 4 hours to freeze, this is a perfect make-ahead dessert to prep for your party. Let it freeze, then decorate when you’re ready to serve. If you have any leftovers, cover them tightly (either in an airtight container or with aluminum foil and storage wrap) and store them in the freezer for about a week.
Made This?
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Yields: 8-10 servings
Prep Time: 10 minutes
Total Time: 4 hours 40 minutes
Ingredients
Cooking spray, for pan
- 1
(15.25-oz.) box chocolate cake mix, plus ingredients called for on box
- 1/2 pt.
vanilla ice cream
- 1/2 c.
rainbow sprinkles, plus more for garnish
- 1 c.
heavy cream
- 1/4 c.
powdered sugar
Directions
- Preheat oven to 350° and line two 8” round cake pans with parchment paper. Grease with cooking spray.
- In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cake cool completely.
- In a large bowl mix together ice cream and sprinkles. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8" springform pan. Top with ice cream and smooth with an offset spatula. Top ice cream with second cake. Freeze cake until ice cream has hardened, about 4 hours.
- Meanwhile make whipped cream: In a large bowl using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form.
- Remove cake from springform pan and frost top of cake with half of the whipped cream. Place remaining whipped cream in a piping bag and pipe dollops around the edge. Top with more sprinkles and serve immediately.
