This Ice Cream Cake Recipe is tasty, sweet and simple. This recipe only requires two ingredients, and you should be good to go. So, don’t miss this out!
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How to make Ice Cream Cake at Home
Wondering how to make an ice cream cake at home? This ice cream cake recipe is an easy and quick way to transform a box of cake mix with your homemade ice cream. Give it a go for your next big event!
If you liked this recipe of ours, then also try our Cherry Chocolate Chunk Ice Cream Recipe, Strawberry Ice Cream Recipe, and Lavender Lemonade Sorbet Recipe.
How To Make An Ice Cream Cake At Home
This Ice Crean Cake is very tasty and easy. All it requires is two ingredients and you and make it in no time. Freezing on the other hand might take a while. The recipe is also so simple and easy. All it takes is 10 minutes to prepare this wonderful treat.
6-8
servings10
minutes45 minutes + cooling time
220
kcalIngredients
1 package of cake mix
- Use whatever option you like the look of the most. We’d always recommend going for whatever is the most colorful, but that’s just us! You do you and get some cake mix that you adore the look of.
½ gallon ice cream
- For the sake of ease, you ought to use ice cream that has been frozen in roughly the same size and shape that your cake has been baked. This is a reason to use your own ice cream, as you can be completely sure that you make your ice cream and cake in pans that are precisely the same size
Method
First of all, you need to bake the cake in accordance with the package directions. We’d recommend baking it in a 9×13 inch baking dish, as that is a great size for an ice cream cake. Bake it, and then allow it to cool completely.
- To get the best out of a box mix, make sure to use butter in place of vegetable oil, and milk in place of water. They will work in the same way as the other ingredients that you might have added, but they’ll taste an awful lot nicer!
Next, remove your ice cream from the pan that you froze it in. The reason that we recommended using a tub that’s the same size as your cake will become very obvious in a moment.
Place the ice cream on a flat surface, ideally on top of a chopping board or some foil to catch any melting liquid. On top of the ice cream, place the cake that you just made. Using a long, sharp knife, trim any excess from whichever of the two is bigger – it will likely be the ice cream, thanks to the melting process making it expand a little.
- . If you know that one of your layers will be a lot larger than the other, we’d recommend placing the bigger layer on the bottom. It will be a lot easier to cut through when the time comes;
Now, this next step can be a little tricky. Ideally, you need to have the ice cream on top of the cake, and if you’ve made it as we suggested above, then it will be on the base. Place a platter or plate on top of the cake as it sits on your chopping board, presently.
Gripping both the board that the cake is on and the plate that is on top of the cake, flip the entire assembly over so that the ice cream is on top. This step can be quite messy, so make sure to have a cloth or some paper towel nearby.
Finally, cover the cake with greaseproof paper, and then freeze the entire thing until it is frozen firmly. You want the cake to be exceptionally cold at the point of serving to allow you to make slices easily and quickly.
Decorate the cake as desired and serve
