Reviewed: Apr. 13, 2013

This was a good starting point recipe. I made a devil's food cake mix in 2 round pans. The day before baking the cake, I filled the same cake pans (lined with plastic wrap) with softened chocolate oreo ice cream and froze them. The day after I baked the cakes I put an ice cream layer on top of each cake layer, for 2 separate cakes, wrapped them in plastic and put back in the freezer until serving time. I frosted each cake with cool whip and put rainbow sprinkles on top just before serving.

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Reviewer:

mjj3mom

Reviewed: Jan. 15, 2013

I made an ice cream cake for Thanksgiving and it was such a hit that I had to do it again for Christmas. I went a little further than these basics though. I took my half gallon of ice cream and pressed it into a 9" round pan that was lined with plastic wrap and refroze it over night. I also baked a Funfetti cake and froze that overnight. When assembling, I used a spring form pan and used crushed oreos and dark chocolate hot fudge in between the cake and ice cream. I also used cool whip and cherries for the top.

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Reviewer:

Savannah

Cooking Level: Intermediate

Reviewed: Nov. 4, 2012

wasnt hard at all, loved it, but i did get a bit of a problem getting the icecream container, next time im buying chapmens bowed icecream works alot better

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Reviewer:

rachel

Cooking Level: Intermediate

Reviewed: Oct. 3, 2012

Good basic recipe. Had fun with it and also took another reviewers advice and made a choc pudding/whip cream/milk topping.

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Reviewer:

Alicia I.

Reviewed: Jun. 10, 2012

Made this cake today and was delicious!! I made mine in two 9 round cake pans with chocolate ice cream in the center. I have to thank the person who gave the review and told whipping vanilla ice cream like Baskin Robbins. OMG it was delicious I softened ice cream and the mix it in my Kitchen Aid and spread it over the cake just amazing. I never would have guessed you could do that. Thanks so much to the person who posted that sorry I forgot her name but it was just great. I will be making this cake for fathers day next week. I you can use any flavor ice cream. Everyone LOVED IT. Thanks again.

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Reviewer:

Judee

Reviewed: Jan. 15, 2012

I had to use round pans but it still came out perfect. We had 3 birthdays in December and I made one for each one. Easy, delicious and way cheaper than the stores! I took another reviewer's advice and made frosting out of vanilla ice cream. Perfect!!!

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Reviewer:

Jill

Reviewed: Oct. 23, 2011

This is not as easy as it looks! The recipe is not really thorough enough. It would be helpful to know that this cake needs to be frozen over night! It tasted fine but I made this cake for guests and used a box chocolate cake. I didn't have a 9x13 pan but I also wanted to layer the cake and ice cream so I used 2 loaf pans and spit the cake batter in 1/2. Then, I used a large slice of the ice cream to place between the cakes. THat part was great. THe ice cream was frozen fine but when I went to ice it about 2 hours later (after being in the freezer), the ice cream was mushy. I still managed to ice it ok thinking it would freeze solid soon, but, in another 2 hours when I cut into it, it was still mushy. The next morning, the remainer of the cake frozen perfectly. My freezer isn't abnormally warm or anything. So, the moral of this story is: make the cake a day ahead of time and freeze it overnight!!!!

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Reviewer:

AmyBegins

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Tampa, Florida, USA

Reviewed: Oct. 8, 2011

I haven't made this as yet but, (duh) how much easier then the Newly Wed Cake I have been making for years, where you make cake in a jelly roll pan, put ice cream over it and roll it! I will make this from now on!!!

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Reviewer:

Sara

Cooking Level: Expert

Home Town: Keota, Iowa, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Oct. 6, 2011

Fun recipe to make for the kids. I use a cookie shaped silicone pan x2 to make my son's Ice Cream Cake for his birthday, since it's what he wanted. Having done that I'd do this again, in a heart beat. Simple, fun and you can use any form of cake and ice cream combo you soo desire. :-)

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Oct. 3, 2011

I made this cake with the help of other reviewers! I made only one cake part because I wanted it to be just like a Baskin Robbins cake. I did what ScoobieMama said and it worked great! I lined a 9 inch round cake pan with plastic wrap then added softened ice cream to the lined pan. I put it in the freezer overnight and it was VERY easy to remove. Then I made the boxed cake mix in the same 9 inch round pan. Let it cool in the fridge to make sure its totally cooled. Then I assembled the 2 pieces and frosted it with whipped topping. I covered it with a plastic cake dome and placed it back in the freezer til it was ready to serve, which was 3 days later! It was just like the cake I buy from Baskin Robbins, but it was 1/3 the price! I will always make my own ice-cream cakes from now on!

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