Homemade Ice Cream Cake

I have a two for one deal in this post! Instructions on how to make a homemade ice cream cake and a great basic “go to” chocolate cake recipe!

Ice Cream Cake

Who’s the genius that decided Ice cream plus cake should be together in each luscious bite? Perhaps it was the Baskin Robbins Corporation?  

Such a brilliant idea for sure! This treat is even a sweeter deal by customizing to any cake and ice cream combination we would like.

How about chocolate cake with mint for one cake, then chocolate and toffee ice cream for the other?!

We’ve been partying a lot lately at my house, and we have a couple of more celebrations on the horizon, so I’ve been cooking for crowds, which gives me an excuse to bake cakes!

I made an ice cream cake for my daughter’s birthday, a plain chocolate cake for my hubby’s birthday, and some mini ice cream cakes just because they’re so darn cute!

Since two of the events were celebration gatherings, I didn’t make everyone wait for a photo session before digging into the cakes, so I’m lacking birthday cake photos, but I was able to take pictures of the mini ice cream cakes!

For all of the cakes, I used the same delicious chocolate cake and cupcakes recipe that I found at the Cake Wiz!

After seeing the beautifully decorated cakes and cookies that Abeer from the Cake Wiz shares on Instagram, I took a closer look at the website. Not only are all the pretty creations nice to look at, but they taste amazing too!

This cake is very moist and flavorful, and will be my forever more “go to” chocolate cake/cupcake recipe! It’s delicious!!

I did tweak the original recipe just a bit by cutting out ¼ cup of the sugar, which I do often when topping a cake with frosting.  I also used canola oil instead of olive because I didn’t have a light olive oil in my pantry.

The instructions on the recipe are for a 9 x 11 inch rectangular pan, although you will probably cut the cake to the same size as the frozen ice cream (see recipe for details).  Have you noticed ice cream containers are shrinking??! SAVE the extra cake for mini cakes!

For my hubby’s cake, I used a round 8  x 3 inch pan, and had batter leftover for an additional 12+ cupcakes. For the mini ice cream cakes, I used two round 4 inch springform pans, using the leftover cake from the rectangular sheet cake.

You can really have some fun with this recipe, so give it a try and let me know what assorted flavors  you came up with!!

Homemade Ice Cream Cake

Make your own homemade ice cream cake for your next birthday celebration. Chocolate cake with mint chip ice cream are one delicious combination to try. The flavor options are endless!

4.70 from 13 votes

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Course: Dessert

Cuisine: American

Keyword: birthday, cake, chocolate, dessert, ice cream, sweets

Prep Time: 1 hour hour

Cook Time: 3 hours hours

Total Time: 4 hours hours

Servings: 18 Servings

Calories: 341kcal

Author: Sandra Shaffer

Ingredients

CAKE

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup canola oil
• 2 large eggs
• 1 cup milk
• 1 cup water hot
• 2 tablespoons vanilla extract
• 1/8 teaspoon cinnamon ground
• 1/8 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda

ICE CREAM

• 1/2 gallon rectangular sized ice cream any flavor

FROSTING

• Whipped Topping such as Dream Whip or Frostin’ Pride
• Toppings of your choice

Instructions

• Preheat oven to 350 degrees.
• Whisk together in a large bowl, flour, sugar, and cocoa. Add oil, eggs and milk. Mix all ingredients well. Add 1 cup of hot water, combining all ingredients. The batter will appear to be too watery. Don’t be tempted to adjust. It will cook perfectly.
• Grease and flour a 9″ X 13″ baking pan and add batter. Cook for 30-35 minutes or until a toothpick placed in the center of the cake comes out clean. Cool cake completely.
• Remove ice cream from the carton and cut the ice cream in half lengthwise (fishing wire or dental floss works great!). Place the two layers side by side on a piece of waxed paper in dish that can go in the freezer. Mend seams together by smoothing with a knife. Put in the freezer for at least an hour.
• Place cooled cake on a serving platter. Remove the ice cream from the freezer and gently flip ice cream over the cake. Remove the waxed paper.
• Trim the cake to the size of the ice cream. Put back into the freezer for another hour or two.
• Frost and decorate cake as desired.

Notes

Frostin’ Pride is a Whipped topping that is sold at Smart & Final.

Nutrition

Serving: 1g | Calories: 341kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 223mg | Fiber: 1g | Sugar: 35g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Chocolate cake is adapted from the Cake Wiz.