How to Make an Ice Cream Cake: Stack layers of cake with ice cream then tuck in sprinkles, candies or fillings. Finish with frosting, toppers and a drizzle of dessert sauce. Forget about spending high bakery prices, now you can make your own homemade ice cream cake for a lot less then store bought!

HOW TO TRANSPORT AN ICE CREAM CAKE

Use a cooler
Use dry ice to keep ice cream frozen
Wrap in foil
Add salt to surrounding ice
Vacuum insulated container

HOW LONG DOES IT TAKE FOR ICE CREAM TO MELT IN A CAKE?

If possible, you should keep your ice cream cake in the freezer until it’s almost ready to be sliced and served. In the refrigerator, ice cream cakes typically thaw within 40 minutes. On a table or counter at room temperature, it can thaw in about 15 minutes, depending on heat and light.

Cake

CHOCOLATE, STRAWBERRY, LEMON, YELLOW, WHITE, AND FUNFETTI!

Ice Cream/ Sherbet

VANILLA ICE CREAM, MINT CHOCOLATE CHIP ICE CREAM, PINEAPPLE SHERBET, RAINBOW SHERBET, CHOCOLATE ICE CREAM, STRAWBERRY ICE CREAM AND MORE!

Fillings/Toppers

SPRINKLES, CRUSHED CANDY, CHOPPED CANDY BARS, PRETZELS, NUTS, TOASTED COCONUT, CHOCOLATE SAUCE, CARAMEL, FRESH FRUIT AND MORE!

How to Make an Ice Cream Cake

FOR THE CAKE:
- Preheat oven to 350°.
- Grease and flour 2 9-inch round pans.
- Prepare cake mix as directed, spread batter in pans.
- Bake 15-18 minutes or until tops spring back when lightly touched.
- Cool cakes in pans 10 minutes, remove from pans, cool on wire racks.
- Set out ice cream or sherbet to soften (about 20 minutes).
- Place one cake on the bottom of a 9-inch springform pan, spread ONE gal. ice cream over cake, add (if desired) spread or sprinkle 1/4 – 1/3 cup desired filling onto ice cream.
- Top with remaining cake.
- Cover and freeze 3-4 hours or until firm.
FOR THE FROSTING:
- Make the frosting as the recipe instructs.
- Remove side of springform pan.
- Transfer cake to plate, spread top and sides of cake with frosting (if desired, reserve some to pipe around edge).
- Freeze, uncovered, 1-2 hours or until firm.
- Let stand at room temperature 10 to 15 minutes before serving.
- Top with drizzle, fruit and other toppings.

How to Store Leftover Ice Cream Cake

Put leftovers away as soon as possible and store in an airtight container, such as a plastic freezer container with a tight fitting lid. Stays good up to a month in the freezer.

Make It Mine Ice Cream Cake

CAKE	ICE CREAM/SHERBET	CANDIES/FILLINGS	FROSTING	TOPPERS	DRIZZLE
Chocolate	strawberry, cherry, mint chocolate chip, cookie dough, chocolate (ice cream)	fresh strawberries, strawberry jam, hot fudge, pretzels, cookie crumbs, sprinkles, candy	strawberry, cream cheese, chocolate, vanilla	fresh strawberries, chocolate bar pieces, cookies, sprinkles	caramel syrup, chocolate sauce
Strawberry	lemon sherbet, neapolitan, vanilla, strawberry (ice cream)	fresh strawberries, strawberry jam, sprinkles, lemon curd	lemon, cream cheese, vanilla	fresh strawberries, candied lemon slices, sprinkles	strawberry syrup
Lemon	strawberry, blueberry, vanilla (ice cream)	strawberry jam, fresh berries, blueberry jam, sprinkles	strawberry, blueberry, vanilla, cream cheese	fresh berries, sprinkles	strawberry jam(heated to thin), lemon curd (heated to thin)
Yellow	chocolate, funfetti, candy bar, cookie dough, strawberry, neapolitan (ice cream) pineapple (sherbet)	crushed candy bars, M&M’s, sprinkles, crushed cookies, hot fudge, nuts	chocolate, vanilla, strawberry, cream cheese	candy bar pieces, cookies, sprinkles	chocolate syrup, caramel syrup
White/Funfetti	funfetti, cotton candy, neapolitan, strawberry, bubble gum, chocolate (ice cream)	crushed cookies, chocolate chips, sprinkles, cereal	chocolate, vanilla, cream cheese, strawberry	gum balls, candy bars, M&M’s, sprinkles, cotton candy	caramel sauce, chocolate sauce, strawberry sauce

How to Make an Ice Cream Cake

Yield: Serves About 16

Stack layers of cake with ice cream then tuck in sprinkles, candies or fillings. Finish with frosting, toppers and a drizzle of dessert sauce.

Ingredients

For the Cake:

Your favorite 15.25 ounce cake mix PLUS ingredients listed on the box

For the Ice Cream:

1 gallon

For the Filling:

Your favorite candies, fruit or spread

For the Frosting:

see links below

Instructions

For the Cake:

Preheat oven to 350°. Grease and flour two 9-inch round pans. Prepare cake mix according the package directions. Bake as instructed. Cool cakes in pans 10 minutes. Remove from pans, cool on wire racks. TIP: For easy handling, wrap layers in plastic wrap and foil. Place in the freezer until frozen (about 2 hours).

Place ice cream on the count until softened (about 20 minutes) or until easily spread.

Place one cake on the bottom of a 9-inch sprinform pan. Spread ice cream on top of the cake layer, making sure to go to the edges and level. If desired, spread or sprinkle desired filling onto ice cream. TIP: ABOUT 1/3 CUP

Top with remaining cake layer. Cover and freeze 3 to 4 hours or until firm.

For the Frosting:

Make your frosting according to the recipe instructions. Here are a few of my favorites→ STRAWBERRY, CREAM CHEESE, VANILLA, CHOCOLATE CLICK HERE FOR OVER 50 FROSTING RECIPES→FROSTING

Remove the side of the sprinform pan. Transfer cake to plate. Spread top and sides of cake with frosting (if desired, reserve some to pipe around edge). If pressing candy into the piped towers (decorative frosting), do this step now EXCEPT FOR FRESH FRUIT. FREEZE UNCOVERED, 1 to 2 hours or until firm.

Let stand at room temperature 10 to 15 minutes before serving. Top with desert sauce, fruit, and/or additional desired filling

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How to Make an Ice Cream Cake