Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
When it comes to summer birthday celebrations, ice cream cake just might be the ultimate treat. This no-bake dessert is filled with everything you could ever want: layers of cake, ice cream, homemade whipped cream, and all the toppings you crave. If you usually always buy a store-bought version, you may be surprised at just how easy it is to make (and customize!) ice cream cake at home. While we kept this one pretty classic, you can really personalize your ice cream cake however you please. Read on for how to make this birthday classic at home, exactly how you want:
Ice cream cake variations.
We paired chocolate cake with vanilla ice cream in this recipe, but the flavor combinations are truly endless here. Take inspiration from some of our favorite recipes (strawberry shortcake ice cream cake, spumoni ice cream cake, or banana pudding), or go completely rogue and create your own dream ice cream cake. Pair your favorite boxed (or homemade) cake with your fave ice cream flavor, top with whipped cream, and serve! Here are some ideas for inspo:
— Chocolate cake + red velvet ice cream.
— White cake + vegan strawberry shortcake ice cream.
— Chocolate cake + cookies and cream ice cream.
— Funfetti cake + vanilla ice cream.
Storage and make ahead.
Because the ice cream needs at least 4 hours to freeze, this is a perfect make-ahead dessert to prep for your party. Let it freeze, then decorate when you’re ready to serve. If you have any leftovers, cover them tightly (either in an airtight container or with aluminum foil and storage wrap) and store in the freezer for about a week.
Made this? Let us know how it went in the comments below!
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 4 hrs 40 mins
- Cal/Serv:
- 492
Ingredients
Cooking spray, for pan
- 1
box chocolate cake mix, plus ingredients called for on box
- 1/2 pt.
vanilla ice cream
- 1/2 c.
rainbow sprinkles, plus more for garnish
- 1 c.
heavy cream
- 1/4 c.
powdered sugar
- Nutrition Information
- Per Serving (Serves 10)
- Calories394 Fat19 gSaturated fat8 gTrans fat0 gCholesterol33 mgSodium450 mgCarbohydrates54 gFiber1 gSugar36 gProtein4 gVitamin D0 mcgCalcium111 mgIron2 mgPotassium222 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350° and line two 8” round cake pans with parchment paper. Grease with cooking spray.
- Step 2In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cake cool completely.
- Step 3In a large bowl mix together ice cream and sprinkles. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8" springform pan. Top with ice cream and smooth with an offset spatula. Top ice cream with second cake. Freeze cake until ice cream has hardened, about 4 hours.
- Step 4 Meanwhile make whipped cream: In a large bowl using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form.
- Step 5 Remove cake from springform pan and frost top of cake with half of the whipped cream. Place remaining whipped cream in a piping bag and pipe dollops around the edge. Top with more sprinkles and serve immediately.