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How to make it

  • Make cake following package directions.
  • Pour batter into a greased rectangular baking pan and bake at 350 for 35 minutes.
  • When cake is done allow it to cool to room temperature.
  • When cake has cooled slice it in half and place each half on a wax-paper covered cookie sheet.
  • Use a sharp serrated knife to slice ice cream through middle box and all.
  • Peel cardboard off ice cream and lay half upon each cake.
  • Slice edges of cake all the way around so that the cake is the same size as the ice cream on top.
  • Work quickly so that the ice cream does not melt.
  • When both cake have been trimmed place them into the freezer for 2 hours.
  • When you are ready to frost the cake take vanilla ice cream out of the freezer for 30 minutes.
  • Stir ice cream so that it is smooth like frosting.
  • Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream.
  • Cover the entire surface thoroughly so that you cannot see any of the cake.
  • Pop cakes into the freezer for an hour or so to set up.
  • When cakes have set fill a pastry bag with a fancy tip with white frosting to decorate top edge.
  • When ready to serve the cakes leave them out for 15 minutes before slicing.
  • Cut cakes with a sharp knife that has been held under hot water.

Reviews & Comments 2

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    " It was excellent "
    divaliscious ate it and said...
    wow...gots to try this one....
    Was this review helpful? Yes Flag
    " It was excellent "
    shepherdrescue ate it and said...
    Great idea! I love ice cream cake and Baskin Robbins has gotten so expensive. My cakes are much better than theirs are anyway!
    Was this review helpful? Yes Flag

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