Carvel Ice Cream Cake
This homemade Carvel ice cream cake recipe combines layers of creamy vanilla and chocolate ice cream, a crunchy chocolate layer, and a light, whipped frosting. It’s the perfect dessert for any celebration or just a sweet treat to enjoy with family and friends. With easy-to-find ingredients and simple steps, you can recreate this beloved cake right in your kitchen!
Equipment
- 9-inch springform pan (1)
- Large mixing bowl (1)
- Spatula (1)
- Hand Mixer or Stand Mixer (1)
- Plastic wrap (for lining the pan) (1 roll)
- Measuring cups and spoons (1 set)
- Sharp knife (for slicing) (1)
Ingredients
- Vanilla ice cream: 1.5 quarts
- Chocolate ice cream: 1.5 quarts
- Chocolate wafer cookies: 1 cup crushed
- Melted butter: ¼ cup
- Chocolate fudge sauce: ½ cup
- Heavy whipping cream: 2 cups
- Powdered sugar: ½ cup
- Vanilla extract: 1 teaspoon
- Sprinkles/Chocolate shavings optional for decoration: ¼ cup
Instructions
Prepare the Ice Cream Layers
- Line a 9-inch springform pan with plastic wrap for easy release. Allow the chocolate ice cream to soften at room temperature for 10 minutes. Spread the softened chocolate ice cream into the bottom of the pan and smooth it out. Freeze for 30–45 minutes until the ice cream firms up.
Make the Crunchy Chocolate Layer
- In a bowl, mix the crushed chocolate wafer cookies with melted butter and chocolate fudge sauce. Sprinkle the crunchy mixture evenly over the frozen chocolate ice cream layer, pressing gently. Freeze for another 15 minutes to set the crunch layer.
Add the Vanilla Ice Cream Layer
- Soften the vanilla ice cream at room temperature for 10 minutes, then spread it evenly over the crunchy chocolate layer. Freeze for 3–4 hours until completely solid.
Make the Whipped Frosting
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand or stand mixer until stiff peaks form.
Frost the Cake
- Remove the cake from the springform pan, peel off the plastic wrap, and frost the top and sides with the whipped cream. Smooth the frosting with a spatula and decorate with optional sprinkles or chocolate shavings. Freeze for 1 hour to set the frosting.
Serve and Enjoy
- Let the cake sit at room temperature for 5-10 minutes before slicing. Use a warm knife to cut clean slices. Enjoy!
Notes
- Flavor variations: Feel free to experiment with different ice cream flavors such as mint chocolate chip, strawberry, or cookies and cream.
- Crunch layer alternative: If you’re short on time, you can use store-bought chocolate cookie crumbs or even crushed graham crackers as an alternative.
- Storage: Store leftover cake in the freezer, tightly wrapped in plastic wrap or foil, to prevent freezer burn. It will keep for up to 1-2 weeks.