This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
2 hrs 10 mins
total:
3 hrs
Servings:
18
Yield:
18 servings
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.

    Advertisement
  • Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

  • Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.

  • Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.

  • Cover with waxed paper and freeze until very firm. Decorate as desired.

Nutrition Facts

250 calories; protein 3.9g; carbohydrates 37.5g; fat 10.9g; cholesterol 19.9mg; sodium 281.5mg. Full Nutrition
Advertisement

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2004
I was a cake decorator for Baskin Robbins and this is exactly how they did it! The only thing I would add is a great frosting that is really yummy is plain old vanilla Ice cream. Freeze the cake overnight in your freezer and then take a quart of vanilla ice cream - mix it up in your mixer until it is a smooth frosting consistency and then frost your cake - put it back in the freezer for 4 hours or until frozen again and then decorate! You can even go to Baskin Robbins and ask to purchase a quart of their vanilla frosting ice cream - it is completely white with no yellow in it. HTH. Read More
(2316)

Most helpful critical review

Rating: 3 stars
07/18/2006
This is not as easy as it sounds. I tried to make this for a birthday party and did everything it said, it made a terrible mess. I suggest bake the cake the day before let it cool and wrap in plastic wrap and freeze over night. Also cut the ice cream in half the day before to ensure it's frozen when it's time to put the cake together. Next time I'll be more prepared. Read More
(878)
105 Ratings
  • 5 star values: 67
  • 4 star values: 30
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/09/2004
I was a cake decorator for Baskin Robbins and this is exactly how they did it! The only thing I would add is a great frosting that is really yummy is plain old vanilla Ice cream. Freeze the cake overnight in your freezer and then take a quart of vanilla ice cream - mix it up in your mixer until it is a smooth frosting consistency and then frost your cake - put it back in the freezer for 4 hours or until frozen again and then decorate! You can even go to Baskin Robbins and ask to purchase a quart of their vanilla frosting ice cream - it is completely white with no yellow in it. HTH. Read More
(2316)
Rating: 3 stars
07/18/2006
This is not as easy as it sounds. I tried to make this for a birthday party and did everything it said, it made a terrible mess. I suggest bake the cake the day before let it cool and wrap in plastic wrap and freeze over night. Also cut the ice cream in half the day before to ensure it's frozen when it's time to put the cake together. Next time I'll be more prepared. Read More
(878)
Rating: 5 stars
04/12/2004
I made this Saturday to have for desert with Sunday Dinner. With the container of ice cream I had, dividing it in half was going to waste alot more cake than I wanted to. So I split the ice cream into 3rds. It made a pretty good fit to a 13x9. I made a Milk Chocolate cake with Vanilla ice cream. Instead of frosting, I used "Magic Shell" in a kind of checkerboard design and sprinkled a few chopped pecan pieces on top. It looked wonderful and was sooo very easy. Everyone raved. Thanks for posting Monica. Read More
(475)
Advertisement
Rating: 4 stars
08/08/2008
I made this recipe but used the circle pans and then frosted it with a cool whip/chocolate pudding/milk mixture that is Heavenly!! Large container of cool whip/large instant choc. pudding and 1 cup milk. Excellent and 5 star with the frosting! Read More
(234)
Rating: 5 stars
01/24/2007
I used 9 inch rounds with a slice from a bucket of icecream. They fit very well and it looked just like a giant ice cream sandwich! Then I frosted the cake using some of the remaining icecream, thanks to the first reviewer's great tip. This was for a boys birthday party so I decorated with swirls of magic shell and let all the boys squirt piles of blue frosting on top! One of the moms thought the cake looked professional, which is tribute to how easy, fun and fabulous this recipe is. (PS--I also substituted Ghidelli brownie mix for chocolate cake mix). Read More
(214)
Rating: 4 stars
10/09/2009
This is much easier to do if you have three 9 inch rounds. Line the bottom of one round with wax paper then fill with 1/2 gallon of ice cream (may need to let ice cream soften a bit first). Cover with saran wrap and put in the freezer. Bake your cake in the other two rounds. Let cool remove from rounds line rounds with wax paper and replace cakes cover and freeze for at least one hour. Then make a big sandwich: cake ice cream layer (which is easily flipped onto cake - perfect fit) cake. Wrap whole thing in saran wrap and store in freezer until ready to frost. I used the Cool Whip/milk/pudding mix frosting....which I thought was just ok. Next time will try the vanilla ice cream frosting. Put Magic Shell in a medicine dropper to decorate cake - worked GREAT! I put the cake on a flat plate frosted it and covered it with a cake dome and kept in the freezer until ready to serve. Read More
(165)
Advertisement
Rating: 5 stars
10/20/2006
I cut the cake in half lengthwise and put the ice cream in between the layers. I used white cake with cookies and cream ice cream. So it was white cake on top Cookies and Cream ice cream in the middle with real Oreos I crushed and added on top of ice cream and Hershey Chocolate Syrup I added in on top of ice cream and white cake on the bottom. Covered in whip cream and Magic Shell put on like a checker board.I also wrote Happy Sweetest Day with Magic Shell. It was good!!!!!! Read More
(159)
Rating: 5 stars
08/11/2011
I made 2 nine inch round cakes. When removed from their pans to cool, I lined one of the cleaned cake pans with plastic wrap and filled it with the ice cream we were going to use with the cake. After letting it harden in the freezer, it was easy to remove from the pan with the plastic wrap. I assembled the perfectly shaped layers with no problem! Read More
(114)
Rating: 4 stars
06/24/2007
This is the exact ice cream cake recipe that has been in our family for 50 years! I gave this a 4 star rating because it lacks a great frosting! My grandma made this same exact cake, but she used thawed Cool Whip plain, or flavored it with maraschino cherry juice mixed in for a frosting. Then she topped the cake with additional paper towel dried maraschino cherries. Wrap cake in waxed paper and freeze. Yummy! Read More
(104)
Advertisement