Homemade Ice Cream Cake
Celebrate any special summer occasion with this decadent stunner.
Serves8 to 12
Prep45 minutes to 1 hour
Cook30 minutes
Nothing says summer celebration quite like an ice cream cake — and this one, dotted with sprinkles and ribboned with fudge, is no exception. With four layers of cool, creamy decadence, this cake is as impressive as it is easy to make. Combining homemade chocolate cake and fluffy whipped cream with store-bought vanilla ice cream and fudge sauce, it’s the perfect mix of effort and convenience.
The combination of tender, chocolaty cake and creamy ice cream hits all the right notes. Make it a day ahead to let everything firm up completely in the freezer, and as a bonus that’s one less dish you need to prep the day of your party. Trust me, it’s dangerously delicious! While developing this recipe, I may have polished off more slices than I’d like to admit.
Why You’ll Love It
- It relies on store-bought conveniences. Using store-bought ice cream and hot fudge sauce saves you time.
- The chocolate cake layer stays tender. It isn’t too hard to sink your fork into once frozen while still being moist and decadent.
- It includes two clever tricks. First, beating softened ice cream in the mixer before spreading it into the cake pan means less of a soupy mess, and makes it easier to spread (and easier to mix in sprinkles!). Plus, building the cake in a plastic wrap-lined springform pan makes removal easy once the cake is frozen solid, and it can easily flip right onto your serving plate.
Key Ingredients in Ice Cream Cake
- Buttermilk: The acidity in buttermilk not only activates the leavening power of the baking soda, but also tenderizes the cake — and a tender cake is ideal, especially when eaten frozen.
- Very hot water: Adding hot water to the batter “blooms” the cocoa powder, creating a greater depth of flavor.
- Vanilla ice cream: One of the perks of homemade ice cream cake is getting to choose the ice cream — maybe a high-quality vanilla bean ice cream, a dairy- or lactose-free option, or even making your own no-churn ice cream.
- Rainbow sprinkles: Adding sprinkles to the ice cream layer creates a visual distinction between the white ice cream and the white frosting, as well as a delightful sugary crunch.
- Hot fudge sauce: I initially tried using a (delicious!) homemade fudge sauce, but found that it didn’t freeze solid enough (thanks to the addition of corn syrup). Instead, reach for a jar of your favorite store-bought fudge sauce, which is also delicious).
- Powdered skim milk: Powdered (or dehydrated) milk adds stability to the whipped cream, plus amps up the creamy, milky flavor.
How to Make Ice Cream Cake
- Make the chocolate cake. Beat granulated sugar, vegetable oil, an egg, vanilla extract, and kosher salt together in a stand mixer until light and smooth. Add all-purpose flour, Dutch-processed cocoa powder, baking soda, and baking powder until combined. Mix in buttermilk, then drizzle in very hot water while mixing on low. Bake in a greased and lined 9-inch springform pan until the cake bounces back when gently pressed. Cool completely.
- Make the ice cream layer. Place softened ice cream in a stand mixer and beat for 20 seconds, until smooth and pliable. Mix in rainbow sprinkles to combine. Press into a 9-inch springform pan lined with plastic wrap and form into a flat layer. Freeze until solid.
- Assemble the cake. Spread hot fudge sauce over top of the ice cream layer in the pan, and place the cake layer over top. Freeze at least 6 hours.
- Make the frosting. Whip heavy cream, powdered sugar, powdered skim milk and vanilla extract with an electric mixer to stiff peaks. Set some aside in a piping bag with a fluted tip.
- Frost the cake. Take the cake from the freezer and remove the sides of the pan. Flip onto a cake stand and remove the bottom of the pan and peel off the plastic wrap. Cover the top and sides of the cake with the whipped cream and pipe a border around the top edge. Decorate with colorful sprinkles. Place back in the freezer for at least 2 hours before serving.
Helpful Swaps
- While vanilla is a classic, you can substitute any flavor of ice cream (including dairy or lactose free options!).
- Crushed cookies can be substituted for the colorful sprinkles (think: Oreo ice cream cake).
- You can substitute natural cocoa powder for the Dutch cocoa powder.
- Substitute 1/2 cup milk plus 1 1/2 teaspoons lemon juice for the buttermilk.
Storage and Make-Ahead Tips
- The cake and ice cream layers can be made and frozen up to 2 weeks ahead, wrapped well.
- The entire cake can be made, wrapped after the frosting is frozen solid, and frozen up to 2 weeks ahead.
Homemade Ice Cream Cake Recipe
Celebrate any special summer occasion with this decadent stunner.
Prep time 45 minutes to 1 hour
Cook time 30 minutes
Serves 8 to 12
Nutritional Info
Ingredients
For the cake:
Cooking spray
- 1 cup
all-purpose flour, plus more for dusting the pan
- 1/3 cup
Dutch-processed cocoa powder
- 1 teaspoon
baking soda
- 1/2 teaspoon
baking powder
- 1 cup
granulated sugar
- 1/3 cup
granulated sugar
- 1
large egg
- 1/2 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
- 1/2 cup
buttermilk
- 1/2 cup
very hot water
For the ice cream layer:
- 1 1/2 (1.5-quart) cartons
vanilla ice cream (about 9 cups)
- 1/2 cup
rainbow sprinkles, plus more for decorating
- 1 cup
hot fudge sauce
For the frosting:
- 1 1/2 cups
cold heavy cream
- 3 tablespoons
powdered sugar
- 1 tablespoon
powdered skim milk (optional)
- 1 teaspoon
vanilla extract
Instructions
Make the cake:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 1 (9-inch) round springform pan with cooking spray. Dust with all-purpose flour and line the bottom with a parchment paper round. Place on a baking sheet.
Place 1 cup all-purpose flour, 1/3 cup Dutch-processed cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon baking powder in a medium bowl and whisk to combine (sift together if very lumpy).
Place 1 cup granulated sugar, 1/3 cup vegetable oil, 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in the bowl of a stand mixer fitted (or a large bowl if using an electric hand mixer). Beat with the paddle attachment on medium-low speed until smooth, about 1 minute.
Add the flour mixture and beat on low speed until just combined (it will be thick and dry). Add 1/2 cup buttermilk and beat until just combined. With the mixer on low speed, drizzle in 1/2 cup very hot water. Scrape down the sides and bottom of the bowl if needed with a flexible spatula. Beat on medium speed until smooth, about 1 minute. Transfer to the springform pan.
Bake until the top of the cake bounces back when gently pressed and a tester inserted into the center comes out clean, 30 to 40 minutes. Meanwhile, wash and dry the stand mixer bowl and paddle attachment.
Place the pan on a wire rack and let cool for 10 minutes. Remove the sides of the pan. Flip the cake onto the wire rack, remove the bottom, and discard the parchment paper. Let cool completely, about 1 hour. Meanwhile, make the ice cream layer.
Make the ice cream layer:
Place 1 1/2 (1.5-quart) cartons vanilla ice cream (about 9 cups) on the counter and let sit at room temperature to soften for 20 to 30 minutes. Meanwhile, wash and dry the springform pan. Line the pan with plastic wrap, letting some excess hang over the sides.
Place the slightly softened ice cream in the bowl of the stand mixer. Beat with the paddle attachment on medium speed until the ice cream becomes soft and spreadable, 15 to 20 seconds. Add 1/2 cup rainbow sprinkles and beat until just combined, a few seconds.
Transfer to the springform pan and spread into a smooth, even layer. Press a second sheet of plastic wrap directly onto the surface of the ice cream. Freeze until solid, at least 2 hours.
Assemble the cake:
If the cake has any significant doming, trim the top with a long serrated knife.
Take the ice cream layer from the freezer and remove the top layer of plastic wrap. Spread 1 cup hot fudge sauce over the top. Place the cake layer onto the fudge and lightly press it down into the fudge. Wrap the overhanging plastic wrap over the cake. Freeze for at least 6 hours, ideally overnight.
Make the frosting:
Place 1 1/2 cups cold heavy cream, 3 tablespoons powdered sugar, 1 tablespoon powdered skim milk if desired, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until stiff peaks, about 2 minutes. Transfer 1/2 cup to a piping bag with a fluted tip. (Alternatively, transfer into a small zip-top bag.)
Take the ice cream cake out of the freezer and carefully remove the sides of the pan. Unwrap the sides, then flip the cake onto a serving plate so that the cake layer is on the bottom. Remove the bottom of the springform pan and peel off the plastic wrap.
Working quickly, frost the cake all over with the whipped cream. Pipe a border around the top edge of the cake with the reserved whipped cream, and garnish with more rainbow sprinkles. Freeze until the frosting is frozen, about 2 hours. To serve, run a knife under hot water between each cut for clean-cut slices.
Recipe Notes
Substitutions:
- Any flavor of ice cream can be substituted for vanilla.
- Crushed cookies or candies can be substituted for the rainbow sprinkles.
- The buttermilk can be substituted with 1/2 cup milk plus 1 1/2 teaspoons distilled white vinegar.
- Natural cocoa powder can be substituted for Dutch-processed cocoa powder.
Make ahead: The cake and ice cream layers can be made and frozen up to 2 weeks ahead, wrapped well. The entire cake can be made, wrapped after the frosting is frozen solid, and frozen for up to 2 weeks.
Storage: Store in the freezer, covered, for up to 2 weeks.