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Home » Cakes » cake tutorial

Ice Cream Cake recipe

Published: June 25, 2013 | Updated: November 12, 2019 | By Ashlee

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I love ice cream, and I love cake!  So putting the two together seems pretty simple, huh?   The hardest part was deciding on a flavor of ice cream!  I love Tillamook Ice cream.  Maybe it’s because I grew up in Oregon and used to visit the factory every year, or maybe because it’s the creamiest, most delicious ice cream ever!  ANYWAY, whatever you like best is what you should  use.

making your own ice cream cake is easy and delicious, come get a full tutorial

First off you need to start with a cooked and cooled cake layer, not a full cake, just one layer.  you can go with a light cake, but a slightly heavier, denser, cake does better.  I always have a few layers of cake in the freezer, which makes it easy, lucky me! I grabbed a vanilla layer, so that the ice cream would be the “star”, but ANY flavor would work, and could be REALLY fun! .  For the ice cream layer I tend to go with some kind of chocolate, cause well… CHOCOLATE!

you can use any flavor of cake or ice cream to create these layers

Ice Cream Cake recipe

how to easily put together an ice cream cake and tips for frosting
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Prep Time: 1 hour
freeze time: 6 hours
Total Time: 7 hours
Servings: 12 servings
Calories: 300kcal
Author: Ashlee Marie
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Ingredients

  • 4 C Ice Cream - any flavor
  • 8 inch Cake Layer - baked any flavor
  • 2 C Vanilla ice cream - softened
  • 2 C Buttercream
US Customary - Metric

Instructions

  • using a cake pan the same size as the cake press parchment paper into every side, fill with the first ice cream if you want any type of filling do it now, before you press the cake down
  • Press the cake down into the ice cream. Freeze overnight
  • Pull the cake out and put it on a cake board, peel back the parchment paper. frost with the softened vanilla ice cream. Refreeze.
  • Decorate with buttercream however you like! And refreeze. put out about 10 mins before serving, cut with a warm knife.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 134mg | Potassium: 144mg | Fiber: 1g | Sugar: 38g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

use softened vanilla ice cream for frosting a frozen ice cream cake

You can have fun decorating, BUT if you take too long the buttercream decorations WILL fall off the frosting.. I’d suggest lighter decorations, the thick swirls I did were kind of heavy.  And the vanilla ice cream sides tend to drip first so I’d refrain from decorating the sides very much.  Decorate the base, and the top and you’ll be happy with it.

an easy tutorial for how to make your own ice cream cake

I didn’t smooth my ice cream enough, I though the cake would press it flat, but it ended up just squishing the cake, so next time I’ll smooth the ice cream smooth so the cake doesn’t get so squished.  but either way.. it TASTED amazing!  What flavors should I try next?

it is easy to make your own ice cream cake with any cake and any ice cream flavor, frost the cake with softened ice cream and decorate with buttercream

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Carrie

    June 25, 2013 at 1:04 pm

    This looks not only tasty but terrific. Good Job

    Reply
    • Ashlee

      July 1, 2013 at 2:39 am

      Mmmm it was! The kids loved it, but I think my husband enjoyed it just as much!

  2. marissa | Rae Gun Ramblings

    June 25, 2013 at 3:52 pm

    we are HUGE Tillamook fans and I love making ice cream cake but haven’t since we discovered tillamook I think I’m going to have to fix that soon

    Reply
    • Ashlee

      July 1, 2013 at 2:44 am

      YES you’ll have to try it with the Tillamook, their ice cream is always so creamy it makes it really good!

  3. Amber

    June 25, 2013 at 10:22 pm

    Ice cream as frosting!! Genius!

    Reply
    • Ashlee

      July 1, 2013 at 2:49 am

      Mmmm It does melt really fast though, keep putting it in the freezer while you work on it!

  4. malia

    June 25, 2013 at 11:40 pm

    What a creative and beautiful cake!

    Reply
    • Ashlee

      July 1, 2013 at 3:02 am

      Thanks! Pretty easy to make and the kids loved it!

  5. Kaylynn

    June 26, 2013 at 9:18 am

    hahaha – I loved the “I couldn’t help myself” bit because I can totally relate. This is too good – thanks for sharing. I’ll definitely be doing this soon! And Tillamook – what a win!

    Reply
    • Ashlee

      July 1, 2013 at 3:03 am

      Tillamook is so creamy it’s really the only way to go! Got to love being a bit cheesy at times.

  6. Jill @ BeingSpiffy

    June 26, 2013 at 11:28 am

    They’re ice cream is so good! I always grab it when it’s on sale.

    Reply
    • Ashlee

      July 1, 2013 at 3:08 am

      it sure is!!! Every flavor is SO good!

  7. Amy Anderson

    June 26, 2013 at 7:44 pm

    Amazing – this looks so good!

    Reply
    • Ashlee

      July 1, 2013 at 3:13 am

      thanks so much! It was a really fun treat to surprise the kids with! I’m thinking about making another one this week, the heat is KILLING me!

  8. Alyssa

    June 28, 2013 at 8:49 pm

    I try to never comment before making, but here I am anyway. Your directions are great: very clear and detailed, so thank you! Now I am regretting my choice of a pie dish, but it will be fine because it is cake and ice cream. Also, Udderly Chocolate is delish.

    Reply
    • Ashlee

      July 1, 2013 at 3:17 am

      thanks! I hope you enjoy making it! a pie pan will just make a smaller top, and angled edges instead of sharp corners! BUT it also uses less ice cream.

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