Below is a list of the best How to make ice cream cake at home voted by users and compiled by us, invite you to learn together
You can easily make your own ice cream cake at home with your favorite ice cream, homemade chocolate cake, and stabilized whipped cream. This recipe is just like the Dairy Queen Oreo Blizzard cakes you loved when you were a kid!
What Makes This Tutorial Great
ANYONE can do this, I promise. No fancy mixing method for the cake, store-bought ice cream, and easy homemade whipped cream icing, but you could easily use something like cool-whip if you wanted to.
Making an ice cream cake at home is pretty easy but keep in mind that freezing takes time. It’s easiest if you make your cake and ice cream layer ahead of time (the day before) and keep them frozen until you need them. It only takes about 20 minutes to actually assemble the cake once everything is frozen.
Ice cream cake ingredients
I decided to go with cookies and cream ice cream from Tillamook which is a local brand here in Oregon. I love Tillamook ice cream because it’s made with just pure and natural ingredients and tastes absolutely incredible! This post isn’t sponsored, I just love their products and if you’re ever in Oregon, you should definitely check out the Tillamook Creamery and take a tour!
For Avalon’s birthday back in 2019, we spent the weekend on the Oregon coast and then took a tour on our way back home with all the cousins. They had so much fun eating learning about how cheese is made and of course, eating tons of ice cream.
Baking the cake layers
- Make your cake batter (recipe below). I’m using easy chocolate cake but you can use any cake flavor you want, even boxed mix.
- Two 8″x2″ cake pans are the perfect size for this cake. I prepare my cake pans with cake goop (homemade pan release) to prevent sticking. Pro-tip – You can make an ice cream cake with any size of cake pan, but keep in mind that they don’t like to be tall and skinny, so I wouldn’t recommend going any smaller than an 8″.
- After the cakes have cooled for about 15 minutes, flip them out onto a cooling rack and let them cool fully. Slice the dome off the top to level the cake and then wrap the cakes in plastic wrap and freeze them overnight or a minimum of 6 hours.
How to prepare the ice cream layer
- Wash your cake pan then line it with some aluminum foil or plastic wrap. Foil is a little easier to work with because it doesn’t lift up when you add the ice cream. I like just one layer, but you could do multiple ice cream layers with different flavors if you’d like!
- Now we are going to empty the ENTIRE container into this cake pan and smooth it out. 1.5 quarts is exactly the right amount of ice cream to completely fill an 8″ cake pan.
- Smooth out the top and freeze the ice cream overnight or a minimum of 6 hours.
How to assemble the ice cream cake
- First things first, make sure you have enough room in your freezer for your assembled cake! There’s nothing worse than beautifully frosting your whole cake and scrambling to make room in your freezer as it’s melting.
- When you’re ready to start assembling the cake, now is the time to make your stabilized whipped cream (recipe below). The added gelatin keeps this whipped cream from melting too quickly. Check out the stabilized whipped cream blog post for more stabilizing options besides gelatin.
- Place your first cake layer on top of your cake platter.
- Add a thin layer of whipped cream to the top of your cake layer. This is just to fill any gaps or air pockets.
- Remove the frozen ice cream from the foil and place it on top of the cake.
- Add another thin layer of whipped cream and then your final cake layer.
- Cover the whole cake with a thin layer of whipped cream to fill any gaps or holes.
- Then apply your final coat of whipped cream.
- Smooth the sides with a bench scraper or offset spatula and then smooth the top.
- Place the whole cake back into the freezer while you make your chocolate drip. This drip is so easy to make, but you could also use store-bought hot fudge sauce.
- Microwave the chocolate for 1 minute, then add the cream. Microwave for one more minute then let it sit for 5 minutes.
- Whisk until smooth then cool to 90ºF before you use it on the cake.
- Pipe the chocolate drip onto the sides of your frozen cake.
- Add the leftover to the top and smooth it all out with a spatula.
- Add some dollops of whipped cream on top, garnish with Oreos and Oreo crumbs around the base of the cake.
More Flavor Ideas
Honestly, I can’t even believe how easy this cake was to make. I can’t wait to try out even more flavors this summer! Let me know in the comments what your favorite ice cream flavor is or what combo you’d like to see!
- Red velvet cake with cheesecake ice cream
- Funfetti cake with birthday cake ice cream
- Brown butter cake with chocolate chip cookie ice cream
- Triple chocolate cake with peanut butter cup ice cream
- Vanilla cake with strawberry puree and strawberry icecream
- White cake with chocolate ice cream and strawberry ice cream for a Neapolitan flavor combo.