I don’t know what it is about ice cream cake…i mean i eat ice cream…on the side of cake. but it’s not the same.
ice cream cake..it’s my favorite. FAVORITE!!!! and this is the EASY PEASY WAY to make a layered ice cream cake
and guess what…it’s SO STINKING EASY!!! You just need a cake (you can make this from scratch…but let’s get serious…that’s just another step!) some ice cream (it NEEDS to come in a square carton) and frosting (also can be homemade…)
make cake according to directions..and instead of a 9×13…you are going to put it in a cookie sheet (which will cut off some baking time since it won’t be as thick.) and cook. (making sure to spray non-stick spray!!)
after it cools (completely COOLS) you will cut it into 4 even sections. Place some wax paper on a cutting board and place your first rectangle of cake.
take your ice cream carton…open package completly and slice ice cream (I sliced 5 slices)
then you start layering (work fast..ice cream MELTS!) I pieced together the ice cream parts…(my last cookie sheet was a little smaller so the cake and ice cream fit perfectly and i only cut the ice cream into 3 parts..thus eliminating the piecing together. then throw on a piece of cake…then ice cream…then piece of cake…repeat!
hurry and wrap it in saran wrap and throw back in freezer (Okay..my sister was taking pictures as I worked..and she was mocking my blogging and took pictures of EVERYTHING….
after it set back up i.e. the ice cream isn’t mooshy…take it back out. you can trim it down and make it look all nice and frost it…
but I went the easy route…put the frosting in the microwave for 20 seconds until it was runny and poured it over the cake….
either serve IMMEDIATELY or put back in fridge. After frosting is cold you will need to wrap it back in saran wrap (to prevent freezer burn) 
it’s so good guys. I’m salivating as I look at this picture…and i’m not that great of a photographer.
Jennifer @ Decorated Chaos says
omg that looks soooooo good! I am pinning to my Desserts & Sweets board!
Susan the farm quilter says
Yum!!! Another easy ice cream cake is an angel food cake (even store bought!), ice cream of your choice and heavy cream for whipping. Slice the cake in half horizontally, cut up the ice cream and lay it on the bottom half of the cake – 1-2″ thick at least, put the cake top back on the cake, whip the cream and frost the cake sides and top (even the hole), pop in the freezer until the whipped cream is firm then cover with Saran Wrap. Take out about 10 minutes before you want to cut it and the ice cream stays firm and the angel food cake thaws. You can easily return it to the freezer so you don’t have to eat it all at once. You can top the whipped cream with grated chocolate, berries or whatever works with your ice cream.
Kimbo says
sounds yummy! going to have to try it!!!
Lindsay says
This looks crazy delicious!