Have your cake and ice cream too with this customizable homemade ice cream cake recipe.
A cousin of thetrifle, this layered dessert was originally made with biscuits and cream.
You’ll get the perfect cake-to-ice cream ratio with every bite.
Credit: Blaine Moats
Prepare for kids and adults alike to cheer when you bring out this dessert.
It’s a science!
Ingredients
1pkg.2-layer-size chocolateorwhite cake mix
12gal.vanilla beanorother desired-flavor ice cream, softened
1(8-oz.
)pkg.cream cheese, softened
12cuppowdered sugar
14cupmilk
1tsp.vanilla
1(16-oz.
)containerfrozen whipped dessert topping, thawed
Directions
Preheat oven to 350F.
Grease and flour three 9-inch round cake pans.
Prepare cake mix according to package directions.
Spread batter into prepared pans.
Bake 15 to 18 minutes or until tops spring back when lightly touched.
Cool cake layers in pans 10 minutes.
Remove layers from pans; cool on wire racks.
To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed.
Spread half of the ice cream over cake in pan.
Top with second layer; spread with remaining ice cream.
Top with remaining layer.
Cover with plastic wrap and freeze 3 to 4 hours or until firm.
Stir in a small amount of whipped topping to lighten; stir in remaining topping.
Remove sides of springform pan.
Using a wide spatula, transfer cake to a plate.
Spread top and sides with frosting.
If desired, pipe additional frosting around top edge of cake.
Freeze, uncovered, 1 to 2 hours or until firm.
Store, covered with plastic wrap, in freezer up to 1 month.
Let stand at room temperature 10 to 15 minutes before serving.
2,000 calories a day is used for general nutrition advice.
