easy ice cream cake recipe.

top.(I’m wearing an XS) jeans. necklace. lipstick.(color: snob)

Hey guys!  I’m so excited to share my easy ice cream cake recipe with you today.  I’ve been getting questions about this since I made it for Hannah’s birthday back in July.  One of my roommates in college taught me how to make this cake and I have literally been making it ever since.  It’s always a hit, and it’s such an easy cake to make.  And bonus, if your looking for a way to finish out the meal, it would be perfect for a labor day dessert!

So let’s get started:

Okay so before we get started, I need to let you know, this cake is SUPER EASY to make, but it takes a bit.  You have to freeze it in between each layer.  So while each step is quick and easy, you have to wait in between layers, so it takes several hours before the cake is done.  In other words, if you want it after dinner, start it in the morning.

You’ve been warned. ;-)

What you need:

Cake mix (just pick your favorite one- I’m loyal to Betty myself.)

Cream Cheese frosting (the regular kind, not whipped!  Also loyal to Betty on this one.)

Cookies and Cream ice cream

Chocolate syrup

Caramel

That’s it.

Step 1: Mix up the cake mix, pour only 1/2 the batter in the pan and bake the cake.  (You’ll need to shorten the baking time from what’s recommended.  I usually cut it down by about 10 minutes and that’s when I start checking.  When a fork or toothpick comes out clean from center, it’s done.

Cool cake completely!  When cool, stick it in the freezer for about 15-20 minutes.  When you put the cake in, take the ice cream out to soften.

After the cake is very cold and the ice cream is soft, scoop thin layers of ice cream and cover the top of the cake.

Sh-mear all the ice cream together until it’s one smooth layer on the top of the cake.  Ice cream should be about 1/2 an inch thick.  (See photo below for cross section of cake).  Cover and put it back in the freezer for 1.5-2 hours.  (Or until the ice cream is frozen again, don’t rush this step, ice cream needs to be hard)

Once the ice cream is hard, frost the top of the cake with room temp frosting and a good spatula. (A spatula spreads it a lot smoother than a knife.)  Frost fairly quickly, as the frosting gets cold it starts to clump, so you want to have it all smooth on top as fast as possible.  (PS. the frozen frosting is the best part of this cake, not kidding.  So go thick enough with it.)

Once the frosting is on, drizzle chocolate syrup and caramel on the top.  Then put it back in the freezer for another 1.5-2 hours.

That’s it!  If you have any questions, just ask in the comments and I’ll answer them!  You can see more pictures of the side of the cake below, to give you an idea on thickness!