How to Make Ice Cream Cake at Home: A Deliciously Easy Recipe
Summer is synonymous with sunshine, vacations, and of course, delicious frozen treats. What better way to celebrate the warm weather than with a homemade ice cream cake? It's surprisingly easy to make and sure to impress your friends and family. This recipe combines a simple cake layer with store-bought ice cream for a delicious homemade ice cream cake.
Ingredients:
• For the cake:
• 1 box cake mix (your favorite flavor, chocolate or vanilla recommended)
• Ingredients to prepare the cake mix (eggs, oil, water, etc. - as listed on the box)
• For the ice cream layer:
• 1 container (1.5 quarts) of your favorite ice cream flavor (softened slightly)
• Plastic wrap
• For the assembly:
• Hot fudge sauce (optional)
• Chopped nuts or cookies (optional)
• Whipped cream (optional)
• Sprinkles or other decorations (optional)
Equipment:
• Mixing bowls
• Electric mixer (optional, but helpful)
• 8-inch round cake pan
• Parchment paper
• Ice cream scoop or spoon
• Springform pan (or loaf pan if unavailable)
• Freezer-safe container (larger than the springform pan)
• Serving plate
Instructions:
- Preheat the oven: Preheat your oven to the temperature specified on the cake mix box. Grease your 8-inch round cake pan with butter or cooking spray and line the bottom with parchment paper for easier removal.
- Prepare the cake batter: Follow the cake mix instructions to prepare the batter. This usually involves mixing the cake mix with the required amount of eggs, oil, and water (or milk) in a large bowl. Use an electric mixer for a smoother batter, but it can be mixed by hand as well.
Bake the cake: Pour the batter into the prepared cake pan and bake for the time recommended on the cake mix box. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. Let the cake cool completely in the pan on a wire rack.
Soften the ice cream: Take the ice cream container out of the freezer and let it sit on the counter for 5-10 minutes. You want it to be soft enough to scoop, but not melted. Assemble the Ice Cream Cake:
- Prepare the springform pan (or loaf pan): Line the bottom and sides of your springform pan with plastic wrap, leaving overhang on all sides for easy removal later. If you're using a loaf pan, simply line it with plastic wrap.
- (Optional) Add a hot fudge layer: If you'd like a hot fudge layer between the cake and ice cream, spread a thin layer of hot fudge sauce over the top of the cooled cake.
- (Optional) Add a nut or cookie layer: Sprinkle chopped nuts or cookies over the hot fudge layer (or directly on the cake if you skipped the hot fudge).
- Add the ice cream layer: Scoop the softened ice cream into the prepared springform pan or loaf pan. Spread it into an even layer, making sure to fill any gaps or corners.
- Freeze the cake: Carefully place the pan containing the ice cream cake in a larger freezer-safe container (to prevent spills) and freeze for at least 6 hours, or overnight, until the ice cream is completely solid.
Assembly and Serving:
- Take the cake out of the freezer: Remove the ice cream cake from the freezer 10-15 minutes before serving.
- Unmold the cake: If you use a springform pan, gently release the sides of the pan. If you used a loaf pan, you might need to carefully cut around the edges with a knife to loosen the cake. Peel off the plastic wrap.
- (Optional) Add whipped cream frosting: Spread whipped cream over the top and sides of the cake for a decorative touch.
- Decorate and serve: Decorate your ice cream cake with sprinkles, chopped nuts, chocolate sauce, or any other toppings you like! Slice and serve immediately.
Tips:
• Let the cake soften slightly before slicing for cleaner cuts.
• You can use any flavors of ice cream and cake that you like.
• If you don't have a springform pan, a loaf pan will work too, but it might be a little trickier to remove the cake.
• The cake can be frozen for up to a week, but it's best enjoyed within 3-4 days.
Enjoy your delicious homemade ice cream cake!