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.


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.


Calories per serving:

565 calories

Dietary restrictions:

Egg Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 25g 38%
  • Carbs 85g 28%
  • Saturated 9g 45%
  • Fiber 3g 13%
  • Sugars 59g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 9g 18%
  • Cholesterol 45mg 15%
  • Sodium 641mg 27%
  • Calcium 242mg 24%
  • Magnesium 69mg 17%
  • Potassium 545mg 16%
  • Iron 4mg 23%
  • Zinc 1mg 9%
  • Phosphorus 318mg 45%
  • Vitamin A 158µg 18%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 21µg 5%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 3µg 4%
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