One of the best combos ever—cake and ice cream—comes together in one show-stopping dessert.
It’s dramatic! It’s decadent! It’s delicious! Ice Cream Cake! Okay, that’s a lot of exclamation points, but when you make this dazzling dessert, you’ll understand how there is no other way to describe it than with an overload of enthusiasm. Ice Cream Cake is one of those things you will be so proud of making—not only does it taste divine, but it looks like you bought it from one of those places famous for ice cream cake!
You know the places I’m talking about. Baskin-Robbins, Dairy Queen, Carvel…I’ll never forget the first time I had Ice Cream Cake: it was from Baskin-Robbins at a friend’s birthday party; I think I must have been around 8 or 9 years old, and I had never had anything like it. A layer of cake, a layer of ice cream, a layer of hot fudge, a layer of whipped cream! I remember eating a bite of each layer first and then moving on to getting a bite of everything in one spoonful. Over the years, I’ve bought some Ice Cream Cakes for birthday celebrations, but now I just make the one we’re presenting here—it’s really fantastic.
It’s a simple recipe. Yes, it takes some time, but it’s waiting time, not working time (there is a lot of freezing going on). But because it has to spend some time in the freezer, it’s a great make-ahead dessert. One of the things I love most about this recipe is how it looks when you slice it: the totally perfect layers, each a different color and texture—it’s so impressive. But let’s not forget the melding of all those flavors—rich chocolate cake, the even more chocolatey fudge sauce, the deep vanilla in the creamy ice cream, and the sweet lightness from the whipped cream. It’s just a dessert lover’s dream.
You can easily buy hot fudge sauce and vanilla ice cream when you make Ice Cream Cake, but if you really want to wow your family and friends, why not make your own Marshmallow Hot Fudge Sauce and Vanilla Ice Cream?
For a Perfect Ice Cream Cake
This recipe is not complicated at all, and it is really fun to make. But there are still some tricks of the ice cream cake trade that will ensure yours comes out flawlessly!
Be sure to line and grease the springform pan. Once baked, allow the cake to cool completely; then, while not essential, it is a good idea to wrap the cooled cake in foil and stick it in the freezer for about half an hour before you add the next layer. Remember that you will be freezing the cake after completing each layer, so plan your time accordingly. Soften your ice cream by letting it sit on the counter for 5-10 minutes, and when you spread it, do so in an even layer over the cake and then pack it down. Once the final whipped cream layer is spread, our recipe calls for 2 more hours in the freezer, but you can leave it in there even longer. Remove the Ice Cream Cake from the freezer a few minutes before you’re ready to serve it, or you can dip the springform pan into a bowl of hot water for just a few seconds, and it will release easily.
How to Make Ahead and Store?
Ice Cream Cake is the perfect make-ahead dessert because it needs to be in the freezer for at least two hours, and once wrapped tightly in foil, it will last up to 6 months. You can also make the cake component of Ice Cream Cake ahead of time: it will last in the refrigerator for up to 3 days and in the freezer for up to 6 months.
Serving Suggestions
When you are serving cake for dessert, you’ll often add a scoop of ice cream, and when you’re serving ice cream, you probably have some cake to go with it. But what do you serve with an Ice Cream Cake? Well, I’d say that depends on who you’re serving it to. Kids? You know, those little people who can never get enough sweets? Why not pair the Ice Cream Cake with a Vanilla Milkshake or mix up the temperatures by serving this cold dessert with some Hot Chocolate? For a more grown-up crowd, this Ice Cream Cake is delicious with an Iced Cappuccino, as well as with a Vanilla Spice Latte (though my personal favorite beverage to have with this cake is a Chocolate Cream Cold Brew!).
Ice Cream Cake does look pretty elegant when you slice it, so it is a lovely finish to an upscale meal, like Pan-Seared Steak (New York Strip or Ribeye!), Fondant Potatoes, and Grilled Asparagus. It’s also a dessert that is the perfect ending for a casual backyard barbecue (think Texas Tommy Dogs and Cheeseburger Sliders, Summer Pasta Salad, and Corn on the Cob).
Ice Cream Cake
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1/3 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate fudge sauce
- 1 1/2 quarts vanilla ice cream softened
- 2 cups heavy cream
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with foil and grease with cooking spray.
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add sour cream, oil, egg, and 1 tsp vanilla extract to the dry ingredients, stirring until well combined.
- Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- Spread fudge sauce over the cooled cake layer and freeze for 1 hour.
- Spread softened vanilla ice cream over the fudge layer and freeze for 2 hours until firm.
- For the whipped cream, beat heavy cream, 3 Tbsp sugar, and 1 tsp vanilla extract until stiff peaks form. Spread over the frozen ice cream layer.
- Freeze the cake for at least 1 hour, then wrap in foil to prevent freezer burn and freeze until firm, about 1 hour more.
- Before serving, let the cake sit at room temperature for a few minutes to soften slightly for easier slicing.
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