Saturday, November 30, 2013

Festive and Easy Cake


I love this ice cream cake. I love how easy it is to come up with fun and different variations. Besides that, it is simply easy to make and absolutely delicious!

Ice Cream Cake


1 box of cake mix (this time, I used spice cake)
Oil, eggs, and water called for on cake mix box
1 quart (or more) of ice cream (I used pumpkin ice cream), softened
1 small container (or more) frozen whipped topping, thawed


Spray two 9x13-inch pans with nonstick cooking spray. Mix cake mix according to directions on box. Divide cake batter evenly between the two 9x13-inch pans.

Bake according to directions on box, except check cakes for doneness with a toothpick after 15 minutes. Bake until toothpick comes out clean (anywhere from 15-25 minutes depending on your oven and altitude). Remove cake from oven when done and allow to cool completely.

Divide softened ice cream evenly and spread over cooled cakes. Put cakes in the freezer until ice cream is set.

Divide whipped topping evenly over set up ice cream layer on cakes. Return cakes to the freezer until whipped topping is set (you can prepare these cakes the day before and keep them in the freezer until ready to serve).

When ready to serve, allow cakes to soften for 10-15 minutes at room temperature. Cut into squares and serve.

Source: My mom has been making these for years, but I am not sure where she found the idea.

Notes: I used only one quart and one small container of whipped topping between the two cakes, but in the future (and for my personal preference), I would use more. You wouldn't need as much as 2 quarts, but I would buy two quarts of ice cream just so I had more flexibility and more choice in how much ice cream to use per cake. As for the whipped topping, in the future, I would personally buy one small container for each cake (so, a total of two).

The cake pictured is a pumpkin spice ice cream cake, but the variations are only limited by your own imagination. Below are some favorite flavor combinations:

Ice Cream Cake Variations:

Peppermint Ice Cream Cake (Peppermint ice cream, chocolate or white cake, frozen whipped topping)
Eggnog Ice Cream Cake (Eggnog ice cream, white cake, frozen whipped topping)
Mint Chocolate Chip Ice Cream Cake (Mint chocolate chip ice cream, chocolate cake, frozen whipped topping)

Above: This mint chocolate ice cream cake was a big hit. Devil's food cake, mint chocolate ice cream, frozen whipped topping, and chocolate syrup. Good stuff!

Cookies and Cream Ice Cream Cake (Cookies and cream ice cream, chocolate or white cake, frozen whipped topping, crushed Oreos)
Cookie Dough Ice Cream Cake (Cookie dough ice cream, white cake, frozen whipped topping, cookie dough crumbles)
Cake Batter Ice Cream Cake (Birthday cake ice cream, Funfetti cake, frozen whipped topping, rainbow sprinkles)
Strawberry Ice Cream Cake (Strawberry ice cream, strawberry cake, frozen whipped topping--tinted pink)
Classic Birthday Cake Ice Cream Cake (Chocolate ice cream, yellow cake, frozen whipped topping flavored with Hershey's syrup)

Seriously, the possibilities are endless! This is only the tip of the iceberg. Get creative and enjoy!


1 comment:

  1. Angie's nephew, Matt, came up with this on his own. You can use the Dreyers 1/2 fat soft churned ice cream and fat free cool whip and save lots of calories. Matt lost 105 pounds on Weight Watchers and has kept it off for 6 years.