Ice Cream Cake
This indulgent Ice Cream Cake combines rich chocolate cake with creamy vanilla ice cream, topped with colorful sprinkles for a nostalgic treat perfect for any occasion.
Ingredients
For the Cake
- 1 box 15.25 oz. box chocolate cake mix Along with the ingredients specified on the box (typically eggs, water, and oil)
- 1 spray Cooking spray For greasing the pans
For the Ice Cream Layer
- 1/2 pint Creamy vanilla ice cream That melts beautifully
- 1/2 cup Rainbow sprinkles Plus more to sprinkle over the top
For the Whipped Cream
- 1 cup Heavy cream That whips to fluffy perfection
- 1/4 cup Powdered sugar For sweetened whipped cream texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and generously grease them with cooking spray.
Baking the Cakes
- Prepare the chocolate cake mix according to the instructions on the box. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let the cakes cool completely.
Creating the Ice Cream Layer
- In a mixing bowl, stir together the vanilla ice cream and rainbow sprinkles. Level the tops of each cooled cake with a serrated knife.
- Place one leveled cake in the bottom of an 8-inch springform pan. Spread the ice cream mixture evenly over the top. Add the second cake on top and freeze until the ice cream hardens, around 4 hours.
Making the Whipped Cream
- While the cake is chilling, whip the heavy cream and powdered sugar in a large bowl using a hand mixer until stiff peaks form.
Frosting and Decorating
- Once the cake is solid, gently remove it from the springform pan. Frost the top with half of the whipped cream and pipe dollops of the remaining whipped cream around the edge. Add sprinkles for decoration.
Notes
Store any leftovers in an airtight container in the freezer. Let the cake sit at room temperature for 10-15 minutes before serving to soften the ice cream edges.