This Ice Cream Cake is a dreamy dessert that combines creamy layers of ice cream with a rich, crumbly crust for the ultimate treat. With just 30 minutes of prep and a day of freezing, it’s surprisingly simple yet irresistibly indulgent. The contrast of smooth, velvety ice cream against the crunchy base creates a texture symphony in every bite. Perfect for celebrations or a sweet escape, it’s a dessert that feels both nostalgic and luxurious.
Customize it with your favorite flavors—chocolate, vanilla, or swirls of caramel—for a personal touch that delights everyone. The freezing time ensures it’s perfectly firm yet melt-in-your-mouth tender when served. Whether it’s a summer party or a cozy night in, this cake is guaranteed to bring smiles and satisfy every sweet craving.
Ingredients for Ice Cream Cake
- ½ recipe Vegan Chocolate Cake (prepare according to linked instructions)
- 1 pint Pistachio Gelato (or substitute with another nut-based gelato)
- 1 pint Salted Caramel Ice Cream (or substitute with vanilla ice cream for a milder flavor)
- 1 pint Raspberry Sorbet (or substitute with another fruit sorbet)
- 6 ounces fresh raspberries (for topping, can use frozen if fresh are unavailable)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5” loaf pan.
- Prepare the cake batter according to the linked recipe. Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
- Remove the cake from the pan by running a knife around the edges and flipping it onto your work surface. If desired, use a serrated knife to slice off the domed top for a flat surface.
- Prepare the pan again by washing, drying, and lightly greasing it. Line the bottom and sides with parchment paper, then place the cake back into the pan. Freeze for at least 3 hours.
- Add the first ice cream layer by allowing the pistachio gelato to soften slightly. Scoop it into a bowl, stir until spreadable, then pour it onto the cake. Smooth with a spatula and freeze for 4 hours.
- Repeat the process with the salted caramel ice cream, freezing for 4 hours, then with the raspberry sorbet, freezing for another 4 hours.
- Top the cake with fresh raspberries and freeze overnight.
- Serve the cake by letting it sit at room temperature for 5 minutes. Flip it onto a baking sheet, then use a second sheet to flip it right side up. Slice and serve immediately or return to the freezer.
Creative Toppings and Sauces to Elevate Your Ice Cream Cake
Take your ice cream cake to the next level with fun and flavorful toppings! Drizzle with chocolate ganache or caramel sauce for a decadent touch. Add crunch with crushed nuts, sprinkles, or crumbled cookies. For a fresh twist, garnish with mint leaves or a dusting of cocoa powder. These extras make your cake even more special!
How to Store and Serve Your Ice Cream Cake Perfectly
Keep your ice cream cake in the freezer, tightly wrapped in plastic wrap or stored in an airtight container, for up to 2 weeks. When serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Use a sharp knife dipped in hot water for clean cuts. Serve immediately for the best texture and flavor!
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought cake as the base instead of baking your own. Opt for pre-scooped or softened ice cream to speed up layering. You can also freeze the cake in stages—prepare one layer at a time over a few days. These hacks make this dessert easier to tackle without sacrificing taste!
Fun Variations to Customize Your Ice Cream Cake
Switch up the flavors to suit your taste! Try vanilla cake with strawberry and chocolate ice cream layers, or go tropical with coconut cake and mango sorbet. For a festive twist, add crushed candy bars or swirl in fruit preserves between layers. The possibilities are endless—make it your own!
Essential Equipment for a Stress-Free Assembly
Make sure you have the right tools for this recipe! A 9×5” loaf pan is key for shaping the cake. Use parchment paper to line the pan for easy removal. A serrated knife helps level the cake, and a spatula ensures smooth ice cream layers. Having these on hand makes the process seamless and enjoyable!
Ice Cream Cake
Ingredients
- ½ recipe Vegan Chocolate Cake
- 1 pint Pistachio Gelato
- 1 pint Salted Caramel Ice Cream
- 1 pint Raspberry Sorbet
- 6 ounces fresh raspberries
Instructions
- Preheat the oven to 350°F and grease a 9×5” loaf pan.
- Prepare the cake batter according to the directions in this post. Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Run a knife around the edges of the pan and flip the pan over (bang it onto your work surface) to remove the cake from the pan. If desired, use a sharp serrated knife to slice off the domed part of the cake to create a flat surface for the next layer.
- Wash and dry the loaf pan, lightly grease it, and line the bottom and sides with parchment paper. Place the cake back into the pan. Freeze for at least 3 hours.
- When ready to add the first ice cream layer, allow the pint of ice cream to soften, then scoop into a bowl and stir until it’s evenly spreadable. Pour the softened ice cream onto the cake and use a spatula to smooth it. Freeze for 4 hours.
- Repeat with the remaining 2 ice cream layers, freezing 4 hours between each layer. Top the final layer with the raspberries and freeze overnight.
- When ready to serve, let the cake sit at room temperature for 5 minutes, then flip it over and bang it out onto a large baking sheet. Use a second baking sheet to flip the cake right side up. Slice and serve right away or freeze.