Ice Cream Cake

SUBMITTED BY: winnie the pooh PHOTO BY: Kendra M.

"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!"

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 18 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened

READ REVIEWS (11)

DIRECTIONS

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

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 9, 2004 by LAMRO

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.

143 users found this review helpful

Reviewed on Apr. 12, 2004 by LREYNAL

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.

14 users found this review helpful

Reviewed on Jul. 18, 2006 by Jane Doe

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.

13 users found this review helpful

MORE MEMBER REVIEWS