Recall those warm summer days, filled with joy as we indulged in ice cream cake at birthday celebrations? The excitement of that initial taste, the harmonious blend of flavors and textures – a true delight of childhood! However, imagine if I informed you that replicating that enchantment is simpler than you imagine. Get ready, as we embark on a journey into the realm of creating it – from fundamental recipes to delightful successes.
This particular recipe produces a delectable cake featuring a chocolate cake foundation, a vanilla ice cream center, and a whipped cream topping. It can be effortlessly tailored with your preferred flavors and garnishes!
Recipe
Ingredients:
- For the Cake:
- 1 box (18.25 oz) chocolate cake mix
- Water, vegetable oil, and eggs (quantities as listed on cake mix box)
- For the Filling:
- 1 gallon vanilla ice cream, softened slightly
- For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Optional Additions
- Chocolate sauce
- Maraschino cherries
- Chopped nuts
- Sprinkles
How To Make Ice Cream Cake
- Bake the Cake: Preheat your oven according to the cake mix instructions. Grease and flour an 8 or 9-inch springform pan. Prepare the cake batter as directed on the box and pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let the cake cool completely on a wire rack.
- Assemble the Cake: While the cake cools, soften the ice cream slightly by letting it sit out for 15-20 minutes. Spread the softened ice cream evenly over the cooled cake layer in the springform pan. Smooth the top with a spatula.
- Freeze and Harden: Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight, until the ice cream is completely solid.
- Make the Whipped Cream: In a chilled bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Gradually add the powdered sugar and vanilla extract while beating until incorporated.
- Frost and Decorate: Once the ice cream is frozen, remove the cake from the pan. Spread the whipped cream frosting evenly over the top and sides of the cake. Decorate with chocolate sauce, maraschino cherries, chopped nuts, sprinkles, or anything your heart desires!
- Serve and Enjoy: Take the cake out of the freezer 10-15 minutes before serving to allow the ice cream to soften slightly. Use a sharp knife dipped in warm water for clean cuts.
Success Tips
- For a fun twist, use chocolate cake mix and alternate layers of chocolate and vanilla ice cream.
- Get creative with the toppings! Crushed cookies, chopped candy bars, or fresh fruit would all be delicious additions.
- This cake is best enjoyed the day it’s assembled but can be stored in the freezer for up to a month. Wrap it tightly in plastic wrap before storing.
