Ice Cream Cake

introduction

This Ice Cream Cake tastes rich and fun. You make it with cake and ice cream. It works for parties and warm days. For a different idea, see this cookie ice cream cake for more ways to stack sweets.

why make this recipe

You make this cake fast. You can use a store cake or a home cake. Kids and grown ups like it. It keeps cold and looks nice. If you want another home-made style, check this cookie and ice cream mix for help.

how to make Ice Cream Cake

You work in steps. You cut the cake, add ice cream, and freeze. You can use a springform pan to lift the cake out easy. You can add cream, syrup, and fruit on top. For other step ideas, read a copycat cake guide like this copycat ice cream cake.

Ingredients :

• 1 chocolate cake (prepared and cooled)
• 2 quarts chocolate ice cream
• 1 cup whipped cream
• Chocolate syrup
• Sprinkles
• Fresh fruit (optional)
  You can also mix in bits or use another base. See a frozen brownie idea here: frozen brownie cake.

Directions :

1. Start by cutting the cooled chocolate cake in half horizontally.
2. Place one layer of the cake in a springform pan.
3. Spread a layer of chocolate ice cream over the cake layer.
4. Place the second cake layer on top of the ice cream.
5. Add another layer of chocolate ice cream on top of the second cake layer.
6. Freeze the cake for at least 4 hours or until solid.
7. Remove the cake from the pan and place it on a serving plate.
8. Decorate the top with whipped cream, chocolate syrup, sprinkles, and fresh fruit if desired.
9. Slice and serve to enjoy your delicious ice cream cake!

how to serve Ice Cream Cake

Cut the cake with a warm knife for neat slices. Serve it on cold plates. Add extra syrup or fruit on top. If you like small slices, cut thin pieces. For more serving ideas, you can see general tips here: ice cream cake guide.

how to store Ice Cream Cake

Keep the cake in the freezer. Wrap it tight with plastic wrap so it does not get ice crystals. Store it for up to two weeks for best taste. Thaw for 5 to 10 minutes before you cut to make slicing easy.

tips to make Ice Cream Cake

• Work fast when ice cream is soft.
• Use a springform pan for an easy release.
• Press ice cream gently so you do not make holes.
• Put a tray under the pan in the freezer to make it stable.
• Warm the knife with hot water and wipe it dry between cuts for clean slices.

variation (if any)

• Use vanilla ice cream instead of chocolate.
• Add a cookie crumb layer for crunch.
• Use fruit sorbet for a lighter taste.
• Make small individual cakes in muffin tins.

FAQs

Q: Can I use other cake flavors?
A: Yes. You can use vanilla, fudge, or any cake you like.

Q: How long do I freeze the cake?
A: Freeze at least 4 hours. Overnight is best for a firm cake.

Q: Can I make this ahead?
A: Yes. You can make it days before the event and keep it frozen.

Q: Do I need a springform pan?
A: No, but it makes it easy to remove the cake. You can use a regular pan and invert it on a plate.

Q: Can I use whipped topping instead of whipped cream?
A: Yes. Store-bought whipped topping works fine.

Conclusion

For a ready-made treat or custom options, you can order from Custom Cakes & Pies.

Ice Cream Cake

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• Author: olivia
• Total Time: 255 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This rich and fun Ice Cream Cake combines layers of cake and chocolate ice cream, perfect for parties and warm days.

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Ingredients

Scale 1x2x3x

• 1 chocolate cake (prepared and cooled)
• 2 quarts chocolate ice cream
• 1 cup whipped cream
• Chocolate syrup
• Sprinkles
• Fresh fruit (optional)

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Instructions

1. Start by cutting the cooled chocolate cake in half horizontally.
2. Place one layer of the cake in a springform pan.
3. Spread a layer of chocolate ice cream over the cake layer.
4. Place the second cake layer on top of the ice cream.
5. Add another layer of chocolate ice cream on top of the second cake layer.
6. Freeze the cake for at least 240 minutes or until solid.
7. Remove the cake from the pan and place it on a serving plate.
8. Decorate the top with whipped cream, chocolate syrup, sprinkles, and fresh fruit if desired.
9. Slice and serve to enjoy your delicious ice cream cake!

Notes

Keep the cake in the freezer and wrap it tight with plastic wrap to prevent ice crystals. Thaw for 5 to 10 minutes before cutting.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg