After trial and error, I’ve found the ideal way to make a homemade ice cream cake. I like to make them instead of buying store bought ones for several reasons. Not only can you save money, but you can really customize them. You know what’s in them, and I think they taste much better than store bought!
I made two different types of ice cream cake this month. One was white cake, cookies and cream ice cream, crushed Oreos, and fluffy white frosting. The second was yellow cake, chocolate ice cream, crushed Oreos, and chocolate frosting.
To make this kind of ice cream cake, you need 2 matching round cake pans and some plastic wrap. You’ll also need a cake mix and the ingredients listed on the box, a carton of ice cream, and some frosting or whipped cream. A package of cookies (such as Oreos) is optional.
Prepare and bake the cake in 2 round cake pans, according to package directions, or use one round cake pan and use the other half of the batter to make cupcakes or something else. Only one round is really needed for the recipe, but if you want you can make two ice cream cakes at once – or one really tall cake! After the cake cools, cover it with plastic wrap and put in the freezer. When the cake pans are cool enough, wash them to prepare for the next step.
Take the ice cream out of the freezer to soften somewhat if needed (some types of ice cream are softer than others). Line a cake pan with plastic wrap. It helps to use two pieces crisscrossed to make sure of full coverage. Spoon the ice cream into the plastic wrap, being sure to press it down. When the pan is full, use the back of the spoon to flatten the ice cream. If you want crushed cookies, sprinkle them over the ice cream, then press down gently. Cover the ice cream with plastic wrap and place in the freezer.
When the cake is partly frozen, you can cut it in half lengthwise to make two thinner round cakes, then cover them with plastic wrap and return both to the freezer. Skip this if you just want to layer the ice cream between both full round cakes.
When the ice cream is firm, take it and the cake out of the freezer. Place one cake piece on a place. Take the ice cream out of the cake pan and remove the plastic wrap. Place the ice cream (cookie side down) on top of the cake piece. Cover with crushed cookies if desired. Place the other cake piece on top. Wrap the entire thing in plastic wrap and return to freezer.
The ice cream must be completely frozen for this next step. Get the frosting or whipped cream and spreading utensil ready. Some frostings need to be mixed before using. Once everything is ready, take the cake out of the freezer. Quickly unwrap it, and very quickly frost it. If the ice cream starts to melt, the frosting will start to slide off. If that happens, return the cake to the freezer until the ice cream hardens. When you take the cake out of the freezer again, finish frosting it. The nice thing is that the room temperature frosting will now stick to the frozen frosting. Work quickly. Once the cake is frosted, return it to the freezer. Once the frosting is frozen, take the cake out and cover it with plastic wrap and return it to the freezer. Or just start eating it!
The best part is that you can change it up – put whipped cream on instead of the frosting, or only frost the top and use the whipped cream on the sides of the cake. You can mix things like chocolate chips into the cake batter before you bake it. You can mix things into the softened ice cream, add something else in between the layers of cake and ice cream, or sprinkle something on the top of the cake. Someone suggested caramel to make a “turtle” cake! If you’re really in the mood, you can even make the cake, ice cream, frosting or whipped cream, and/or cookies first! Experiment with different flavor combinations and different add-ins. Bon appétit!