Ice Cream Cake Recipe

Close up on a thick slice of chocolate ice cream cake, topped with chocolate syrup.

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Jump to Nutrition Facts

The sweetest way to celebrate any occasion? This homemade ice cream cake recipe! It’s shockingly easy to make with just five ingredients.

An ice cream cake is a nostalgic treat for many. All of us have enjoyed one at a birthday party somewhere. It is the perfect combination of texture: rich, dense cake with cold, sweet ice cream. The dessert is almost irresistible.

a close up shot of ice cream cake — Melissa Goff

How to Make An Ice Cream Cake

While the thought of making an ice cream cake may seem a little daunting, the process is actually quite simple. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Ice Cream Cake Ingredients

You’ll need just five ingredients to make this homemade ice cream cake recipe:

Cake mix: Start with a store-bought chocolate cake mix.
Water: Add a cup of water to the cake mix.
Eggs: Three eggs add richness and help bind the batter together.
Oil: A neutral oil, such as vegetable oil, lends moisture without adding flavor.
Ice cream: Store-bought chocolate ice cream makes this cake recipe super convenient.

Ice Cream Cake Variations

This decadent dessert features a chocolate base and chocolate ice cream topping. But this recipe is easy to customize, so it can be great for any occasion. Try one or more of these fun flavor combinations:

Chocolate cake and caramel ice cream
Funfetti cake and vanilla ice cream
Chocolate cake and mint chocolate chip ice cream
Yellow cake and vanilla ice cream
Strawberry cake and strawberry ice cream
Chocolate cake and cookies ‘n’ cream ice cream

close up view of a slice of chocolate and vanilla ice cream cake — Crin

Can You Make Ice Cream Cake Ahead of Time?

Yes! Since ice cream cake is stored in the freezer, it’s the perfect make-ahead dessert for any get together. Follow the storage instructions below.

How to Store Ice Cream Cake

Cover the ice cream cake tightly with at least one layer of storage wrap and one layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to one week. Let the cake sit on the counter for about 30 minutes before serving.

Allrecipes Community Tips and Praise

“I had to use round pans, but it still came out perfect,” says Jill. “We had three birthdays in December and I made one for each one. Easy, delicious and way cheaper than the stores!”

“I had to work quickly when using the ice cream to frost with, but the results were worth it,” according to Toasty Mama. “Cake was delicious and it had a nice presentation. Now that I know how to make this myself, I don't think I will buy a store-bought one again!”

"This recipe was the best ice cream cake recipe I've ever found!" says ilovebrownies. "I used chocolate cake and mint ice cream."

Editorial contributions by Corey Williams

Ingredients

1 (15.25 ounce) package chocolate cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
½ gallon chocolate ice cream

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.

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Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.

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Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.
Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.

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Cover top with waxed paper and freeze until very firm. Decorate as desired.

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Nutrition Facts (per serving)

250	Calories
11g	Fat
38g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 250
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	25%
Cholesterol 20mg	7%
Sodium 282mg	12%
Total Carbohydrate 38g	14%
Dietary Fiber 1g	5%
Total Sugars 26g
Protein 4g	8%
Vitamin C 0mg	0%
Calcium 107mg	8%
Iron 2mg	10%
Potassium 241mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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