Tuesday, September 27, 2022

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Ice Cream Cake – Sugar Spun Run

My 100% from-scratch Ice Cream Cake recipe sandwiches a straightforward do-it-yourself vanilla ice cream between two layers of fudgy chocolate cake. It’s a stunner of a cake that’s PERFECT for birthdays! Recipe features a how-to video!

close-up view of the interior of an ice cream cake made with chocolate cake, vanilla ice cream, and turquoise whipped cream frosting

The ULTIMATE Birthday Dessert

Whereas many ice cream truffles are madeof simply ice cream, that’s by no means been my favourite approach to take pleasure in them. I like actual cake layers in mine, and that’s precisely how I designed right this moment’s ice cream cake recipe! Punctuated with enjoyable sprinkles and frosted with stabilized whipped cream, by no means has a cake screamed it’s time to occasion a lot since my Zebra cake!

My ice cream cake recipe consists of fudgy, wealthy chocolate cake layers and an extremely straightforward ice cream heart (no ice cream machine wanted!). The cake layers themselves are a barely scaled down model of my chocolate cupcakes (it makes the proper cake-to-ice-cream ratio). The cake layers have been particularly designed to be frozen and eaten chilly, not like most of my cake recipes.

I’ve included many recipes notes and a video (after all!) beneath, and I positively suggest you watch the video in the event you’re nervous about assembling your cake. I like to make use of an acetate cake collar to make issues straightforward, however I additionally embrace directions in case you don’t have or don’t wish to purchase one.

What You Want

overhead view of ingredients including flour, cocoa powder, milk, vanilla sprinkles, and more

There are fairly a couple of elements within the photograph above, and whereas all of them are fundamental pantry staples, there are a couple of value highlighting:

  • Pure cocoa powder. I favor utilizing pure cocoa powder right here, however you could possibly use Dutch course of as a substitute. The flavour will probably be extra intense with Dutch course of cocoa.
  • Sizzling water/espresso. Sizzling liquid helps to bloom the cocoa powder within the cake, in the end intensifying the flavour for a wealthy chocolate cake. Use whichever you will have available, however understand that utilizing espresso received’t really make your cake style like espresso (simply in case you’re not a fan!).
  • Corn starch. You recognize I really like sneaking some cornstarch into my desserts to make them superbly delicate and tender, and this ice cream cake isn’t any completely different. It helps make the cake sturdy, stackable, with a crumb that also melts-in-your-mouth regardless of being frozen!
  • Sweetened condensed milk. We’ll use this to make a straightforward, no-churn ice cream layer for our ice cream cake. Ensure you’re utilizing sweetened condensed milk and not evaporated milk, which received’t work!
  • Heavy cream. One other ingredient for the ice cream, your heavy cream must be very chilly to be able to whip up correctly.

SAM’S TIP: When you use 9″ pans as a substitute of 8″ pans, the layers will probably be thinner and the bake time will probably be completely different as nicely. Keep watch over your truffles whereas they bake; I like to recommend checking them after about 26 minutes with 9″ pans.

Keep in mind, that is simply an summary of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!

Learn how to Make Ice Cream Cake

collage of four photos showing chocolate cake being prepared and baked
  1. Mix the dry elements, then stir within the egg, oil, and vanilla till mixed. The batter will probably be a bit dry, however must be utterly moistened. An electrical or stand mixer makes simpler work of this, however isn’t required!
  2. Add the milk and stir till the batter is evenly mixed. Ensure you scrape the edges and backside of the bowl, thicker/denser parts of batter like to cover on the market and, if not included, will yield a lumpy, sunken cake!
  3. Slowly pour within the sizzling espresso and gently stir till included. Once more, watch the edges and backside (and watch out — don’t splash or burn your self!).
  4. Divide the cake batter between two greased, floured, and parchment lined pans and bake for half-hour.
collage of two photos showing condensed milk being stirred into whipped cream
  1. Mix all ice cream elements besides whipped cream and sprinkles, then whip the heavy cream in a separate bowl till it reaches stiff peaks. This implies the combination will probably be thick and fluffy and can resemble store-bought Cool Whip.
  2. Add the sprinkles and condensed milk combination into the whipped cream and fold (no electrical mixer right here, simply use a spatula!) till the combination is cohesive.
collage of four photos showing chocolate cake layers being stacked with homemade ice cream in-between
  1. Deliver one cake layer out of the freezer, place it in your serving platter, and wrap a cake collar securely round it. Notice: I do know not everybody retains cake collars useful (I by no means did till this recipe), so after all I’ve directions on how to do that with out one, simply head to the recipe!
  2. Pouring all the ice cream combination over your cake layer.It’ll look like a LOT of ice cream, however I promise it’s not an excessive amount of!
  3. Gently nestle your second chocolate cake layer on high of the ice cream layer. Press a chunk of plastic wrap in opposition to the uncovered floor, and freeze in a single day.
  4. Put together your whipped cream frosting and frost/embellish the surface of your cake. Voila — that’s it!

SAM’S TIP: Let your ice cream cake sit for a number of minutes earlier than slicing, or just run a knife underneath extremely popular water after which wipe dry earlier than chopping. 

slice of cake consisting of two layers of chocolate cake sandwiching a layer of homemade ice cream

Often Requested Questions

Can I make this ice cream cake recipe upfront?

Sure! This recipe is implausible for getting ready upfront. I usually assemble the cake layers and ice cream and let this sit within the freezer for every week or longer earlier than adorning with frosting and serving. 

What’s the very best ice cream cake frosting?

Stabilized whipped cream frosting is absolutely the best choice for this cake. It freezes so nicely, has the proper mild texture, and isn’t too candy. It’s actually the one icing I like to recommend for this recipe. My do-it-yourself whipped cream is simpler and can work too, however it could possibly get a bit frosty, which I don’t love.

I don’t suggest any of my different buttercream-based frostings as they are going to turn into very laborious/agency within the freezer and aren’t very best for an ice cream cake. Slicing into it might be fairly a chore.

Can I take advantage of a unique ice cream taste?

Sure! I even have chocolate and strawberry variations of my no-churn ice cream, and you may definitely use these flavors as a substitute of vanilla. I even have a number of different taste ideas in that put up that you should use as nicely.

Or, in the event you’d wish to skip the do-it-yourself ice cream step, be happy to substitute 1.5 quarts of your favourite ice cream. Simply let it soften till it’s spreadable, then proceed with the recipe as written.

slice of cake on a plate consisting of slice of cake consisting of two layers of chocolate cake sandwiching a layer of homemade ice cream with one bite missing

With two desserts wrapped into one, you couldn’t actually ask for a greater birthday cake!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! When you do that recipe, make sure you tag me on Instagram, and you can too discover me on YouTube and Fb

close-up view of the interior of an ice cream cake made with chocolate cake, vanilla ice cream, and turquoise whipped cream frosting

Ice Cream Cake


Course: Cake, Dessert

Delicacies: American

Prep Time: 1 hour

Cook dinner Time: 30 minutes

Chilling Time: 8 hours

Whole Time: 9 hours 30 minutes

Servings: 14 servings

Energy: 353kcal


For Ice Cream Layer (see word)

Stop your display from going darkish



  • Preheat oven to 350F (175C). Spray two 8” spherical cake pans with baking spray (or grease and flour them) and line the bottoms with parchment paper. Put aside.

  • In a big mixing bowl, whisk collectively sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

  • Add canola oil, egg, and vanilla extract and stir till utterly mixed/all of the dry elements have been moistened (I like to make use of an electrical mixer for this step however it could be executed by hand, only a bit extra work!).

  • Stir in milk till batter is uniform and utterly mixed.

  • Slowly drizzle in sizzling espresso or sizzling water, stirring till well-combined. Make sure you scrape the edges and backside of the bowl and make sure that the batter is uniform and easy. Batter will probably be skinny – that is regular!

  • Evenly divide batter into ready cake pans. Switch to heart rack of 350F (175C) preheated oven and bake half-hour or till a toothpick inserted in heart comes out clear or with a couple of moist, fudgy crumbs. Permit truffles to chill in cake pan for quarter-hour then run a knife across the edge and punctiliously invert onto a cooling rack to chill utterly earlier than continuing.

  • As soon as truffles are cooled, place in freezer whilst you start to arrange ice cream (if you can be storing the truffles longer than an hour, wrap them tightly in plastic wrap earlier than freezing).

Ice Cream

  • Mix condensed milk, vanilla extract, and salt in a big bowl and whisk to mix.

  • Pour chilly heavy cream right into a separate giant mixing bowl and use an electrical mixer to beat to stiff peaks (combination ought to have drastically elevated in quantity and have a thick, fluffy consistency, like cool whip. When you raise a spoon or the beaters out of the cream, the height that kinds must be stiff and maintain its form with out melting again down or folding over).

  • Add whipped cream to condensed milk combination and add sprinkles. Use a spatula to softly fold collectively elements till uniform consistency.


  • Take away one cake layer from the freezer (unwrap if wanted) and place on serving platter. In case your cake collar is taller than 6”, trim it or will probably be troublesome so as to add your second cake layer.

  • Wrap cake collar securely, tightly across the first cake layer and safe with tape. The collar must be straight up and down (don’t unintentionally make it cone-shaped/skinnier on the high) and may overlap itself by a number of inches. After getting secured the cake collar don’t take away it till all layers have been frozen in a single day.

  • Pour ice cream over the primary cake layer and easy the floor with a spatula.

  • Unwrap remaining cake layer and punctiliously, gently place over the ice cream.

  • Cowl the uncovered layer by putting plastic wrap immediately in opposition to the floor of the cake and return to the freezer to relax in a single day earlier than adorning.

  • To embellish, put together stabilized whipped cream frosting based on recipe(put together simply earlier than eradicating cake) and embellish as desired.

  • To serve, permit ice cream cake to sit down at room temperature for 15-20 minutes earlier than slicing and/or run a big, sharp knife underneath extremely popular water after which wipe dry earlier than slicing. Cake could also be served instantly, or saved within the freezer till able to serve. Leftovers should be stored frozen.


Learn how to make with no cake collar

A cake collar is a superb cheap device to have in your toolbox and you’ll find the one which I take advantage of linked within the tools part above. Nonetheless, in the event you don’t have one or don’t wish to purchase one, you’ll be able to nonetheless make an ice cream cake. To take action, bake your truffles first. Then, clear one (cooled) cake pan and line the underside and sides with plastic wrap or foil (or parchment paper, if you may get it flat and crease-free. Put together your ice cream as instructed and pour it into the ready cake pan and canopy with plastic wrap. Individually wrap the cake layers as nicely. Freeze wrapped cake layers and ice cream in a single day. The following day, assemble by unwrapping one cake layer, putting it on a cake platter, unwrapping the ice cream and inverting onto the primary cake layer, then layering the second cake layer on high. Proceed to embellish as indicated!

Retailer-bought ice cream

To substitute store-bought ice cream, you’ll need 1 ½ quarts of your most well-liked ice cream. Permit it to melt sufficient to be spreadable after which comply with the above directions for freezing and meeting.

Cake measurement

It’s possible you’ll as a substitute make this cake as a 9” cake, simply word that the bake time will probably be a number of minutes much less for the truffles (begin checking at 26 minutes). Keep watch over them and use the toothpick take a look at to verify for doneness.

Frosting word

For a easy overlaying of icing with no ornamental border, make a single batch of my stabilized whipped cream frosting. To do the ornamental border as proven in my photographs, you’ll need 1 ½ batches. You possibly can improve the recipe by 50% or just double it (you’ll have some additional left over).


Wrap leftovers in plastic wrap and freeze in an hermetic container for as much as a month.


Serving: 1serving | Energy: 353kcal | Carbohydrates: 49g | Protein: 6g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.001g | Ldl cholesterol: 62mg | Sodium: 285mg | Potassium: 227mg | Fiber: 1g | Sugar: 39g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg

Dietary info relies on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.


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