What’s better than a layer cake? A layer cake with ICE CREAM, aka summertime’s new best friend. You’re probably thinking: Wait, this is going to be a sticky, soupy mess! But really, making an ice cream cake at home just became super simple. First, you’ve already baked the cake layers — three of ‘em to be exact. And they can be whatever kind of stable cake base you want (psst, we’ve got a few ideas for you. And even if you’re in need of some Baking 101, I’ve got you covered!). Second, it’s frosting-free, so there’s no piping or artful spreading necessary. So think of this as an elaborate assembly, one that puts sprinkles on ice cream on chocolate on cake. Layer ’em up, pop the whole thing back in the freezer, and there you go! Beat the heat and impress your friends all at the same time.
– 3 cake layers, the same size as your spring form pan (see tools below)
– ice cream, softened
– 12 ozs chocolate, chopped
– 1 cup heavy cream
– sprinkles, or topping of choice
– spring form pan
– straight metal spatula or knife
– serrated knife
– rubber spatula
1. Prepare materials and remove ice cream from freezer to begin softening.
2. Make the ganache. Place the chopped chocolate in a heat-safe bowl. Heat the cream in a small saucepan over medium-low heat. Bring to a slight simmer. Pour cream over the chopped chocolate and stir with a rubber spatula until smooth. Set aside to cool.
3. Fit the bottom cake layer in the spring form pan.
4. Spread 1/3 of the ganache on top of the cake. Smooth out with the back of a spoon. Let chill in the refrigerator for about 10-15 minutes.
5. Spread softened ice cream on top of the ganache. Smooth out with the back of a spoon.
6. Top with sprinkles, or choice of topping. Freeze for about 20-30 minutes, or until ice cream sets a bit.
7. Place the middle layer of cake on top of the ice cream and repeat.
8. Place the top layer of cake on top of the last layer of ice cream. Cover top with plastic wrap and freeze overnight.
9. Once frozen, remove cake from the freezer. Run a straight metal spatula around the edges of the cake to separate it from the pan.
10. Carefully release the sides of the spring form pan and remove the cake.
11. Place the serrated knife perpendicular to your work surface and trim the edges of the cake where the ganache or ice cream may have spilled over.
12. To serve, heat a metal knife under hot running water before slicing into the frozen cake. Top with extra ganache and sprinkles.
Before we start assembling, let’s talk cake bases (yay!). We’re using the cake layers as the foundation for this ice cream creation, so we recommend using a stable cake base, like the decadent chocolate-chunk pound cake we chose. Try to steer clear of delicate or crumbly cakes. So once you’ve flipped through your virtual cookbook to find the perfect match, bake it, gather your goods + start layering.
Fit the first cake layer into your spring pan, top it with the freshly made chocolate ganache (Think of it like it’s the chocolate syrup to your ice cream sundae! Feel free to try a layer of caramel if you wish!), then add a layer of softened ice cream. Our pick of cherry ice cream paired nicely with the rest of our flavors, but feel free to switch it up to fit your taste. Mint chocolate chip would be amazing, don’t you think? Finally, finish it off with sprinkles, because sprinkles makes everything taste better ;). Then freeze it up to a half hour, or until the ice cream hardens, and repeat the process ’til you’ve topped it with the last cake layer.
Once it’s totally frozen through, remove from the freezer and run a straight metal spatula around the edges to release it from the pan and carefully release it. Finally, trim any excess ganache or spill-over ice cream from the edges with a serrated knife. Now it’s ready for the cake stand!
Just look at this thing. It’s like a hot fudge sundae + ice cream sandwich in one! Oh and see those extra sprinkles and ganache on the side? Those are most definitely headed straight to the cake slice that’s about to be set in front of you!
We love how the add-ins keep each layer interesting — both on our eyes and in our mouths! The chocolate chips in the cake, the cherries in the ice cream + the mingling sprinkles were an A+ choice.
You’ve waited long enough. So go ahead, drizzle that warm ganache over that cake slice. DO IT!
What summertime treats are you whipping up in the kitchen? Tell us about your fave recipes for sweets and more in the comments below.