How to Make Ice Cream Cake at Home: A Deliciously Easy Recipe

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.


• 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)


• 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


  1. 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.
  1. 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.
  1. 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.

  2. 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:

  1. 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.
  1. (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.
  1. (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).
  1. 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.
  1. 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:

  1. Take the cake out of the freezer: Remove the ice cream cake from the freezer 10-15 minutes before serving.
  1. 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.
  1. (Optional) Add whipped cream frosting: Spread whipped cream over the top and sides of the cake for a decorative touch.
  1. Decorate and serve: Decorate your ice cream cake with sprinkles, chopped nuts, chocolate sauce, or any other toppings you like! Slice and serve immediately.


• 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!