Ice Cream Cake Recipe

Nutrition Facts (per serving)
623 Calories
34g Fat
73g Carbs
9g Protein
Show Total Diet Label Hide Full Nutrition Label

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Diet Facts
Servings: 16
Amount per serving
Calories 623
% Daily Value*
Total Fat 34g 44%
Saturated Fat 20g 102%
Cholesterol 144mg 48%
Sodium 192mg 8%
Total Sugar 73g 26%
Dietary Fiber 2g vi%
Total Sugars 41g
Poly peptide 9g
Vitamin C 3mg 17%
Calcium 213mg xvi%
Atomic number 26 3mg 15%
Potassium 318mg vii%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily nutrition. 2,000 calories a day is used for full general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an guess.)

The secret to creating perfect layers in this sky-loftier ice cream block? Freezing all the layers individually before assembling. The block takes a bit of patience as you wait for the ice cream to set in the freezer, but when it is time to stack, information technology all comes together in a snap! Just be certain to use the same size pans for baking the cakes as well equally for freezing the water ice foam layers. This will ensure perfectly consistent layers.

This recipe is a great make-ahead cake that will wow at a party. Feel free to personalize the recipe by using whatever combination of ice cream flavors to create the layers.

"I loved making this cake and I recall it would be the perfect summertime family unit activity. Merely brand sure you have patience as freezing each layer individually volition ready you upward for success. You can besides swap out the ice cream flavors if yous wanted to try something different." –Tracy Wilk

ice cream cake/tester image

For the White Cake Layers:

  • 1 loving cup (8 ounces) unsalted butter, softened, more than for the pans

  • ii cups granulated sugar

  • iv large eggs

  • 3 cups block flour

  • one tablespoon baking pulverisation

  • 1 cup milk

  • 2 teaspoons pure vanilla excerpt

For the Ice Cream Layers:

  • 1 quart pistachio ice foam

  • i quart chocolate ice cream

  • one quart strawberry water ice cream

For the Topping:

  • 2 cups heavy cream

  • Multicoloredsprinkles

  • Maraschino cherries, for garnish

  1. Gather the ingredients.

    The Bandbox/Julia Hartbeck

  2. Position a rack in the center of the oven and heat to 350 F. Yous'll demand 3 round nine-inch cake pans. Grease and flour 2 of the cake pans and set the third one bated. Alternatively, use baking spray with flour.

    The Bandbox/Julia Hartbeck

  3. In a big bowl, beat the butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs one at a fourth dimension, beating well afterwards each add-on.

    The Spruce/Julia Hartbeck

  4. In a medium basin, stir together the cake flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with milk, commencement and ending with flour mixture. Beat until only combined later on each addition. Stir in vanilla.

    The Spruce/Julia Hartbeck

  5. Cascade the batter into the 2 prepared pans, smoothing the tops if necessary. Broil until a wooden skewer inserted in eye comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and allow to cool completely on wire racks.

    The Spruce/Julia Hartbeck

  6. Carve up each cake to create 4 equal layers. Wrap in plastic wrap and freeze the layers.

    The Spruce/Julia Hartbeck

  7. Using the aforementioned two cake pans, plus the third that was set aside, make the ice cream layers. Embrace a clean and dry cake pan with plastic wrap. Soften the pistachio ice cream so it is easy to spread, merely not melted. Spread in the cake pan, cover with plastic wrap and flatten. Freeze solid.

    The Bandbox/Julia Hartbeck

  8. Repeat with the chocolate and strawberry ice cream. All iii layers of water ice cream, equally well as the separate cake layers, should be frozen solid.

    The Spruce/Julia Hartbeck

  9. To assemble the block, unwrap ane of the cake layers and identify it on the bottom of the serving plate. Unwrap the pistachio water ice cream layer and place it on elevation. Identify another block layer on top of the pistachio layer, followed by the chocolate ice cream layer. Place the third cake layer on pinnacle of the chocolate water ice cream layer. Place the strawberry ice cream layer on top. Stop with the final block layer. Press gently and wrap with plastic wrap to freeze all the layers together.

    The Bandbox/Julia Hartbeck

  10. In a big mixing bowl, whip the heavy foam to stiff peaks. Remove the assembled ice cream cake from the freezer. Frost with whipped cream. Freeze solid until ready to serve.

    The Spruce/Julia Hartbeck

  11. When fix to serve, top with sprinkles and garnish with maraschino cherries. Slice and serve straight from the freezer.

    The Spruce/Julia Hartbeck