Growing up, my mom always made sure we had some kind of cake for any sort of celebration. Whether it be for our birthdays, Christmas, cookouts, or just family gatherings. Made from a box mix, made from scratch, or bought from the store, she never disappointed. Anytime it was my turn to choose–usually for my birthday–I would choose an ice cream cake from Baskin Robbins.
Really though, what better way to combine cake and ice cream, than to just stack the two right on top of each other?
The only downside?
Those cakes are SO expensive. Especially when you decide you must have ice cream cake, but there is absolutely no reason to celebrate and justify that price tag. I’m pretty sure celebrating the first tomato of the season isn’t good enough reason to drop over $25 on something I really don’t need to eat anyway.
So instead, I thought I would try to make my own.
And guess what?
It was SO easy!
And the best part?
You can customize to your little heart’s desire.
I just so happened to have a white cake mix already on hand, and decided cake batter ice cream would go great with it. You could also choose a red velvet cake with cookie dough ice cream.
Dark chocolate cake with peanut butter cup ice cream.
Strawberry cake with french vanilla ice cream.
You get the picture.
Easy Ice Cream Cake
A simple recipe for a delicious, creamy, ice cream cake, using your choice of cake mix and ice cream. The possibilities are endless!
Ingredients
- 1 box cake mix of choice
- Ingredients to prepare cake, oil, eggs, etc
- 1 carton of ice cream
- 1 pint whipping cream
- 1 tsp vanilla
- 1/4 cup sugar
- Toppings of choice, sprinkles, chocolate sauce, caramel
Instructions
- Prepare cake mix as directed and cool for 30 minutes.
- Remove cake from pan and put in freezer for 1 hour.
- Set out carton of ice cream to thaw for 30 minutes
- Once ice cream is thawed, remove cake from freezer and top with ice cream.
- Place cake back in freezer for 1 hour or until ice cream is frozen again.
- While cake is in freezer, pour whipping cream, vanilla, and sugar in bowl of stand mixture.
- Whip until stiff peaks form
- Take cake out of freezer and top with whipped cream.
- Cover and freeze for 1 hour before serving.
Notes
To serve, run knife under hot water for 1 minute. This makes the cake easier to cut through without thaw time.
Nutrition Information
Serving Size 12 gramsAmount Per Serving Calories 598Total Fat 27gSaturated Fat 11gUnsaturated Fat 15gCholesterol 49mgSodium 547mgCarbohydrates 83gFiber 1gSugar 32gProtein 7g
More frozen treats to enjoy:
Great texture and looks so delicious!
Thank you!
This looks so delicious! I’m on a sugar free diet for the next few weeks, but when I saw a picture of the cake I’m pretty sure I actually started salivating. Will definitely pin for later!
Thanks Judith! I don’t think I’d have the willpower to be totally sugar free! Hats off to you my friend!
This looks awesome for summer parties and get-togethers. Of course, would eat it anytime of year. Thanks for sharing, visiting form Merry Monday Link Party. 🙂 Pinning!
Thank you for stopping by Kim! Have a wonderful week.
This looks yummy! Thank you for linking up to the Merry Monday Link Party!
Ahhhh, you and I speak the same language! Ice cream cake is one of my all-time favorite desserts, and usually my husband and I buy one for both of our birthdays. Now I need to try and *make* them instead….I had no idea it was so easy!
You NEED to try it. Ok, so it doesn’t beat one from DQ or Baskin Robbins, but it’s definitely still soooo yummy!
Oh Yum! I get so excited each week to see what you have been working on because it’s always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls