Drum roll, please! The key to making an ice cream cake that never melts is to mix it into a box of cake mix. B+C fans, listen up, because you need to bookmark this hack for those busy life moments. Adding ice cream into your cake mix will not only make it more moist but also amp up the flavor. We went ahead and used a lemon sorbet for a summer citrus cake, but you could also make it with cookie dough or cookies ‘n’ cream. Decadent cake FTW! Grab some icing and decorate your box cake hack to look like one million bucks ;)



— white cake mix

— lemon sorbet

— 3 eggs

— 1/4 cup oil



1. Mix together the box cake mix, 3 eggs, 1/4 cup oil and melted pint of lemon sorbet.

2. Pour batter into a greased pan and bake following the box mix instructions.

3. To turn it into a popsicle with a bite, cut off a corner of the cake and cover in icing.

4. Pipe melted drip marks on the surface of the cake and cover with sprinkles.


Mix the cake mix with three eggs, 1/4 cup of oil and a pint of melted lemon sorbet. Stir until combined.


Spoon out into a greased cake pan that is roughly 9 x 13 inches. Follow the instructions on the box for baking times.


Once the cake has cooled, remove from the pan and cut out the top corner like a large bite has been taken from the cake ;)


Frost away! Cover the top and sides of the cake to really give the popsicle a polished look.


We piped on some melty icing on top of our popsicle using a plastic bag. This is my number one pro tip. I have never used piping tools and swear by the small cut corner of the plastic bag.


Use a knife to smooth out and fill in all the holes of your melted pop and then get ready to…


Pimp it out with sprinkles!


Who’s ready for summer?!

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DIY Production and Styling: Kelly Bryden
Photography: Kurt Andre