Growing up it became a family tradition to buy an ice cream cake from a local ice cream store for our birthdays. It was a family favorite! I recently made one for my son’s birthday party and everyone loved it. I will even admit that I thought it was better than the store bought! And best of all it is really easy to put together and it is less calories using this Pudding Frosting instead of the typical high calorie frosting used to decorate most cakes. So you don’t have to feel as guilty eating it!
What You Need:
- Pan – the size you would like the cake
- Carton of favorite ice cream
- A baked cake half the size of the desired cake – I used 1/3 – 1/2 a box cake mix and baked it in a bread pan
- Cooking spray or oil
- Plastic wrap
- A plate, flat pan or cardboard with tinfoil around it to display your cake.
- Pudding frosting
- Ice cream scooper
- Toppings/decorations – cookies, sprinkles, fudge sauce, etc.
Step 1: When your cake (the portion from the box mix) is finished baking remove from pan and let it cool. Once it is has mostly cooled place on plate wrapped in plastic wrap and put it in the freezer for at least 10-20 minutes. If you are not going to make the ice cream cake the same day, be sure to wrap the cake completely in plastic wrap to preserve the taste. Freezing the cake makes it easier to transfer to the pan later to make the complete ice cream cake.
Step 2: While letting the carton of ice cream sit on the counter for a few minutes to slightly soften (easy to scoop), prep your the pan you will be using to make the ice cream cake. A bread pan was the easiest to use for me. Make sure the pan is thoroughly dry before starting or your cake may have difficulty coming out later! Spray the inside of the pan with cooking spray and then line with plastic wrap. The cooking spray will help the plastic wrap stick to the pan better.
Step 3: Press ice cream into pan and smooth out the top with a spoon when you have reached the desired amount you want. Usually a half carton works well for us giving us about 1.5 inch thickness of ice cream throughout the pan.
Step 4: Place the pan of ice cream in the freezer for a few minutes while you prep the cake. Take cooled or frozen cake from the freezer. Cut off any rounding that may have occurred while baking so the cake has a flat top and bottom. (It is easiest to do this if the cake is frozen).
Step 5: Transfer the cake carefully on top of ice cream in the pan. Cover the entire cake with plastic wrap and let it sit in the freezer to solidify for at least 20 minutes. When I make this I usually will do the cake a day/night before and let it sit over night, but as long as the ice cream is solid you can make it quicker.
Step 6: Ready to flip and frost! Prepare your plate that you will be displaying the cake on and make sure it can fit/go in the freezer. Make sure the sides of the plastic wrap that is lining the pan are out of the way ( you want to use them to help pull the cake out and not have them under the cake). Flip the cake onto plate and remove the plastic wrap that was lining the pan. It should go easily, but if for some reason it does not, carefully place the bottom of the pan under running water for a few seconds and that should loosen it up. You may need to place it back in the freezer for a few minutes if the ice cream has softened.
Step 7: Frost the cake with Pudding Frosting or any other frosting and a spatula. (The less cool whip in the frosting the thicker it is and the easier to frost the sides with) Use a soft hand or you may start taking off the ice cream! I like to save the frosting until the last few hours before serving because it is hard to cover the cake once it is frosted.
Step 8: Decorate as desired! Sprinkles are quick and easy. For this cake we smashed up some Oreos (after removing the creme) and sprinkled on the cake while the frosting was not frozen. Then we used a cookie cutter and lined the design inside the cookie cutter with powdered sugar.
We used a few cookie crumbs for the eyes and nose cavities of the skull and cross bones!
Step 9: Place in the freezer until you are ready to serve it!
I am linking up to these parties!
Krista @ While He Was Napping saysMay 12, 2011 at 12:56 am
This is one of the best looking homemade ice cream cakes I’ve seen. Thanks for sharing your technique. It’s awesome!
Rosa @ Capture the Little Things saysMay 12, 2011 at 8:48 am
Oh, that looks so delicious! I’ll have to try that sometime!
Allison @ Alli 'n Son saysMay 13, 2011 at 9:18 am
Yum! I’m making an ice cream cake this weekend for a friend’s graduation party. There’s nothing better.
I’d like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there! http://alli-n-son.com/2011/05/12/peanut-butter-cup-caramel-bars/
Erin @ Making Memories saysMay 13, 2011 at 11:32 am
This looks amazing! How fun!
Katie saysMay 14, 2011 at 1:18 pm
Here from tatertots and jello…thanks for the great tutorial! It looks amazing!
Stephanie Lynn saysMay 16, 2011 at 12:00 am
Your cake looks amazing! I love ice cream cake ! Thanks for sharing – Hope you had a wonderful weekend!
Shannon @ Cozy Home Scenes saysMay 16, 2011 at 12:16 am
I love cake and ice cream together, yet for some reason I have never liked the store bought ice cream cakes. Partly because I do not like the spongy cake portions of the ones I’ve had.
Homemade is always better, so I bet your version is delish! Looks like your son had a cool birthday party.
Helpful Daddy saysMay 16, 2011 at 10:07 am
This looks delicious. I will have to try to make it! Thanks for the idea!
Jessa saysMay 16, 2011 at 11:47 am
Thanks the the tutorial – I really want to try this!
Ashton saysMay 18, 2011 at 12:11 pm
This looks great! We make something similar to your pudding frosting at my house– so I’m already a fan of this cake!! I’d love for you to swing by and link up to my sweet treats party tomorrow! Hope to see you there!
Mutphy151 saysAugust 16, 2012 at 4:46 pm
Being in the UK, I would love to try this but can anyone explain what pudding mix is? Would it be what we call angel delight? A flavoured powder that’s mixed with milk to create a mouse style desert.
Michelle (AKA Fun On A Dime Lady) saysAugust 17, 2012 at 5:10 pm
Okay, so I asked a couple of friends from the UK…One said that Closest substitute is blancmange. The other said that custard powder should work the same as pudding powder, like Bird’s Custard (birdscustard.co.uk). I hope that helps!