Homemade Ice Cream Cake
This Homemade Ice Cream Cake is the ultimate dessert for any occasion. It combines layers of soft cake, creamy ice cream, and a rich frosting, resulting in a decadent treat that everyone will love. Easy to customize with your favorite flavors and mix-ins, this cake is perfect for birthdays, holidays, or any special celebration. Made with simple ingredients and minimal effort, you’ll wow your friends and family with this homemade masterpiece.
Equipment
- 8-inch round cake pan (1)
- Spatula (1)
- Large mixing bowl (1)
- Cake server or sharp knife (1)
- Plastic wrap (for wrapping the cake) (1)
- Freezer-safe container or plastic wrap (to store the cake) (1)
- Offset spatula or butter knife (for frosting and smoothing) (1)
Ingredients
For the Cake Layer:
- 1 box of cake mix or your choice of homemade cake recipe
- 2 large eggs for the cake
- 1/2 cup water for the cake
- 1/4 cup vegetable oil for the cake
For the Ice Cream Layers:
- 4 cups ice cream choose your favorite flavors, softened at room temperature
For the Frosting:
- 1 cup whipped cream or chocolate ganache or buttercream, as preferred
For Decoration (optional):
- Sprinkles 1/4 cup
- Chocolate chips or shavings 1/4 cup
- Fresh fruit or crushed candies optional, for topping
Instructions
Prepare the Cake Layer:
- Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, or use your favorite homemade cake recipe.
- Grease an 8-inch round cake pan and pour the batter into the pan.
- Bake for the recommended time, usually 25-30 minutes, until a toothpick comes out clean.
- Allow the cake to cool completely before removing it from the pan.
Prepare the Ice Cream:
- While the cake is cooling, let your ice cream soften at room temperature for about 5-10 minutes.
- Once softened, scoop the ice cream into a large mixing bowl, and mix gently to smooth it out.
- If you’re using multiple flavors, layer them in the cake pan as you go.
Assemble the Cake:
- Once the cake has cooled, cut it into two even layers. Place the bottom layer of the cake in the center of an 8-inch cake pan (the same one you used for baking the cake).
- Spread a layer of ice cream evenly over the cake base. Use a spatula to smooth it out.
- Add any optional mix-ins, such as crushed cookies or fruit, between the ice cream layers.
- Repeat with another layer of cake and ice cream, then cover the entire cake with a thin layer of frosting (whipped cream, buttercream, or ganache).
- Freeze for at least 4 hours to ensure it sets properly.
Decorate and Serve:
- After freezing, take the cake out of the freezer and decorate with sprinkles, chocolate chips, or fruit.
- Slice and serve! Be sure to allow the cake to sit at room temperature for a few minutes before cutting for easier slicing.
Notes
- Make Ahead: This cake can be made up to 2 days ahead of time and stored in the freezer. Just make sure it’s wrapped tightly to avoid freezer burn.
- Flavors: Feel free to get creative with your ice cream flavors. Mix and match, or use seasonal fruit flavors like strawberry or mango for a lighter twist.
- Vegan Options: To make a dairy-free or vegan version, use plant-based ice cream and a dairy-free cake recipe.
- Cutting the Cake: To make cutting easier, allow the cake to sit at room temperature for 5-10 minutes before slicing. Run a knife under hot water between cuts for clean slices.