A semi-homemade ice cream cake that’s super easy to customize. I used vanilla cake, strawberry ice cream, sprinkles, and crushed biscoff cookies. Feel free to customize yours with your favorite flavors and toppings!
Fun Facts…
- If you want your ice cream layer to be smooth use a springform pan and a cake collar, BUT if you want something quick and easy that you prob already have there, just use plastic wrap!
- These sprinkles are part of a Strawberry Shortcake collection
- I used Biscoff cookies, but graham crackers would also taste great
- If you want extra strawberry flavor, mix more strawberries into the ice cream when it’s “melty”
- I stick the cake in the freezer in between each step
- This is such a fun activity for kids because it’s pretty hard to mess this up
- The ice cream layer will initially be “fatter” than the cake layer, but when you scrape it smooth, you can make it even
- Sprinkles
- This is the strawberry ice cream that I used
- My favorite strawberry fluff frosting
- Link to 8″ round pans here
- Want a great scratch vanilla cake recipe? I love hers!
- Here are the cake boards that I use
Strawberry Shortcake Ice Cream Cake
Ingredients
Scale
- 1 box cake mix or your favorite cake recipe
- 1/2 gallon of your favorite ice cream, left out for about 1/2 hour to get “melty”
- 1 1/4 c heavy cream
- 1/2 c powdered sugar
- 1 tsp vanilla Crushed Biscoff cookies
- Sprinkles and decorations
Instructions
- Bake the cake according to the package or recipe. You’ll be making ONE 8″ round cake and probably have leftover batter to use for cupcakes or another cake. Let it cool completely.
- Line another 8″ pan with plastic wrap. Fill it with the ice cream of your choice. Make sure the ice cream is melty, not melted. I filled mine all the way because I like a little more ice cream than cake. Put it in the freezer to set completely.
- Take the ice cream layer out of the freezer and add it to the top of the cake layer. Let it sit for a couple of minutes so that you’ll be able to smooth it. Using an offset spatula or scraper, smooth the outside of the cake. (Just the ice cream part). Put it back in the freezer for a few minutes.
- Meanwhile, make the whipped cream or you can use buttercream instead. For the whipped cream, beat the heavy cream until you see bubbles. Add in the powdered sugar and vanilla and beat until stiff peaks form.
- Remove the cake from the freezer and add a whipped cream border. I used a 1M tip.
- Add the sprinkle and crushed cookies. Serve immediately or freeze until ready.
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