This technique for how to make ice cream cake involves freezing three baked 9-inch cakes, then layering them with ice cream. You’ll get the perfect cake to ice cream ratio with every bite. Prepare for kids and adults alike to cheer when you bring out this dessert.
How to Make Ice Cream Cake at Home
Start with a boxed cake mix or see our from-scratch cake recipe tips below to make an ice cream cake that’s even more unforgettable. (Psst..score bonus points by whipping up a batch of homemade ice cream, too!) Test Kitchen tip: To soften ice cream to make ice cream cake, simply transfer it from the freezer to the refrigerator for 30 minutes or until it reaches a spreadable consistency.
10 Cake and Ice Cream Combos to Make Ice Cream Cake Your Own
Try one of these 10 delicious dessert duos or get innovative and design your own perfect pairing.
Chocolate cake + mint ice cream Yellow cake + strawberry ice cream Peanut butter cake + banana ice cream Vanilla cake + peach ice cream Carrot cake + butter pecan ice cream Red velvet cake + chocolate ice cream Spice cake + pumpkin ice cream Lemon cake + green tea ice cream Pumpkin cake + sweet cream ice cream
How to Make Ice Cream Cake with a Bakery-Quality Homemade Cake Recipe
Even experienced cooks face challenges when it comes to baking. It’s a science! So here are seven secrets to success when baking a moist and rich homemade cake (that won’t end up sticking to the pan as you make ice cream cake).
Choose the perfect pan. Seek out shiny, light-colored aluminum pans. If yours is dark or dull, adjust the cooking temperature to be 25°F lower than the original recipe suggests, and check for doneness about 3 minutes early. Remember room temperature. Eggs and butter blend best and provide the most volume to the finished product when added to the batter at room temperature. Pull them out of the fridge about 30 minutes before you plan to start. Prep to avoid sticking. Whether you line your pan with parchment paper or grease and flour, this is an essential step for most homemade cakes. For vanilla-based batters, use butter and flour. For chocolate-based cakes, try butter and cocoa powder. Cream the butter and sugar. Incorporate these two ingredients evenly and you’ll be well on your way to a tender and airy cake. Beat the butter until creamy, then add the sugar in small batches and beat until combined before adding more. Beat an additional 30 seconds or until fluffy before moving on to the next step. Don’t overmix. This is especially important to keep in mind when you’re adding the dry ingredients to the liquid mixture. If you beat for too long, you might find irregular bubbles or holes in your finished cake. Check for doneness. Open the oven door at the minimum baking time listed on your recipe and poke the center of the cake with a wooden toothpick. The cake is done if it comes out clean (with no wet batter stuck to it). Cool completely. You’ve made it this far—now don’t tear the cake! Allow it to cool to room temperature to firm up and avoid melting the ice cream and/or frosting too much as you decorate.
More Ice Cream Cake Inspiration
This dessert mash-up recipe is too delicious to stop at one. Try more of our favorite freezer-friendly cake recipes for your next celebration (or to enjoy after dinner tonight!):
Tiramisu Ice Cream Cake with Mascarpone Ice Cream Carrot-Pecan Ice Cream Cake Chocolate-Peanut Ice Cream Cake Angel Food Ice Cream Cake Cheeseburger-Ice Cream Cake
