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Ice Cream Cake

This homemade Ice Cream Cake combines the rich flavor of moist chocolate cake with creamy chocolate ice cream, layered together into a dessert that feels indulgent yet refreshing. It’s perfect for birthdays, celebrations, or whenever you want to wow your guests with a frozen treat that looks as good as it tastes.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 1 15.25 ounce package chocolate cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 gallon chocolate ice cream or your preferred flavor

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • In a large bowl, combine chocolate cake mix, water, eggs, and oil. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
  • Pour batter into prepared dish and bake until a toothpick inserted into the center comes out clean, 26–30 minutes.
  • Let cake cool completely on a wire rack.
  • Meanwhile, remove ice cream from its carton. Place block on its side and use a string or dental floss to cut it in half lengthwise. Place the slabs side by side on waxed paper.
  • Carefully remove cooled cake from the baking dish and place over the ice cream slabs. Trim edges so they align neatly.
  • Place a serving platter or board over the cake. Holding both the platter and wax paper, flip the cake over. Remove wax paper and smooth the seam between ice cream slabs.
  • Cover the top with waxed paper and freeze until very firm, at least 4 hours.
  • Decorate as desired with whipped cream, sprinkles, or chocolate shavings before serving.

Notes

  • Use slightly softened ice cream for easier slicing and layering.
  • For variety, try different ice cream flavors like vanilla, coffee, or caramel swirl.
  • Chill your knife before slicing the cake for cleaner cuts.
  • Add a drizzle of chocolate syrup or caramel sauce when serving for extra indulgence.