How To Make Ice Cream Cake

What could be better than cake and ice cream? Combining the two, of course. Ice cream cake is a dream come true for many kids, and even adults can appreciate the flavor combinations and contrasting textures. Ice cream cakes come in all different shapes and sizes. Some contain actual cake; others are made from only ice cream. And some of the tastiest ones throw in surprises like layers of graham crackers, cookies or a crushed nut brittle. While ice cream cake may sound like a difficult recipe to tackle, the basic versions are surprisingly easy. Soften ice cream and layer it into a frozen pan with your other layers, whether they are cookies, cake or whatever else your taste buds imagined – repeating the process until the layers are complete. Cover the cake with plastic wrap or wax paper and freeze for at least eight hours. After the cake has frozen completely, to remove it from the pan, quickly run the cake under lukewarm water to loosen without melting it, then decorate with whipped cream frosting or some tasty fudge sauce. In this video, Chef Susie gives an online cooking lesson on how to make an unbeatable ice cream cake. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Ice Cream Cake Recipe:

Prepare:
8” chocolate cake
Butter cream

For the ice cream:
6 egg yolks
1 cup sugar
1 ½ teaspoon vanilla
3 cups cream
2 cups milk

Directions:
1. Wisk the egg yolks, sugar and vanilla until well incorporated. Warm the cream and milk. Pour the cream and milk into the bowl with the egg yolk mixture and wisk together. Return to the pot and bring to simmer. Cool the mixture. Place in an ice cream maker and churn for about 20 minutes

2. Using a deep cake pan, line the bottom with parchment paper and put one ½ inch layer of chocolate sponge cake on the bottom and spread 1 inch of ice cream over the cake and repeat this step one more time finishing with a layer of cake. Freeze overnight, or for 4 hours

3. Unmold the cake with a blow torch or by placing the pan in warm water and running a spatula around the inside of the pan to loosen the cake. Turn on to a cake cardboard and ice completely with butter cream and press sprinkles or nuts onto the side and decorate the top with a star tip in a pastry bag and add more sprinkles or nuts. Serve right away or freeze until needed. The cake can be stored covered in the freezer for up to a week

If you like this post, please be sure to check out the following!

How To Make Fruitcake
How To Make A Chocolate Cake
How To Make Your Own Old-Fashioned Cake Doughnuts

If you have questions or comments about this video or recipe please leave them below.

12 Comments

  1. How deep is that cake pan? Is it a spring form? If not how deep should that pan be and where can you purchase it?

    • The pan, used was not a spring from pan however, a spring from pan may be used.
      The pan is 4 inches deep. I do suggest shopping online perhaps the Wilton store. They have a very large selection.

      • Ian Scianablo

        I looked at the Wilton site. I only see 3 inch deep cake pans. Where are there 4 inch deep round cake pans?

        • They can be found online at BakeDeco.com

          • Ian Scianablo

            Thank you!!! Really! Now how about a pastry bag that’s EASY to use but not disposable? What about those plastic acordian looking ones from Tupperware? I need something that is easy for frosting cupcakes.

            • The canvas bags are nice because they have a little texture and can prevent slipping which you may find with the disposables however, I do use the disposables a lot because they are so convenient. It is really a matter of personal preference. I have not used the disposables bags from Tupperware but, I’m sure they will work – I have never used something from Tupperware I didn’t like.

  2. Can you freeze thr butter cream icing?

  3. Can you freeze the butter cream icing?

  4. Can we make this cake in our regular ovens

  5. How do I make the butter cream for the ice cream cake

  6. If i have to transport the cake how would i do so that the ice cream doesn’t melt?

  7. Surendran Nair

    What the fat content of whipping cream for making icecream you made

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