Ice Cream Cake

Ice Cream Cake
Staff Writer
Ice Cream Cake


Ice Cream Cake

This easy ice cream cake is loaded with chocolate and of course, ice cream. It uses store-bought cake mix and ice cream for a simple preparation that is easy enough to make when you need a quick cake or dessert. Once you have the basic technique down, you can always swap out different flavors, like vanilla cake mix and strawberry ice cream.


  • package store-bought chocolate cake mix
  • 1/2  gallon chocolate ice cream, slightly softened
  • Toppings, such as hot fudge, nuts, and chocolate frosting


Bake the cake according to package directions in 8-inch round cake pans. Let cool completely.

Remove the carton from the ice cream and using dental floss, slice off two 2-inch layers of ice cream. Place each layer of ice cream on top of a layer of cooled cake, making sure that the trim of the cake and the ice cream line up, trimming the cake if necessary. Stack the layers so that the cake is on bottom. Cover with wax paper and freeze until very firm. Decorate with chocolate frosting, hot fudge, and nuts.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,