Homemade Ice Cream Cake

By using a ball cake pan, making a homemade ice cream cake turns out really easy and one of our favorites! We also have directions for a purely layered ice cream cake like you'd buy at an ice cream store, love it!

Making Homemade Ice Cream Cakes

The cake in this tutorial was made using the Betty Crocker bake and fill pan. We'll tell you below how to use a ball cake pan instead for an ice cream cake.


Betty Crocker 4-pc. Bake 'N Fill Set


Fill your ball pan to the fill line and the circle cake pan. Add insert to your ball pan. Bake and allow to cool. Take out insert.



Now comes the fun part where you fill your ball cake with ice cream. Allow your ice cream to soften slightly and fill hole.



Top with round circle cake. Flip over on serving platter and frost with a crumb coat and decorate.

Ice cream cake crumb coated and ready to decorate.

Don't have a Bake and Fill pan?

Bake a 9 inch cake pan and a ball cake pan for this recipe. Allow to cool.  Carve out a hole on the bottom of your ball cake making sure to leave several inches thick around the sides and top of ball to keep your cake sturdy. It will look much like the picture above. Fill your carved out cake with ice cream and top with the 9 inch cake pan. Flip over onto a serving platter and decorate.


This cake was made with the Bake and Fill dome shaped pan that comes in the set.

Layered Homemade Ice Cream Cake

You will need:
2 quarts vanilla ice cream
1 quart chocolate ice cream
chocolate cookies or chocolate candies, crushed
chocolate syrup or chocolate shell syrup
Cool Whip or whip cream
springform pan

1. Freeze a 9 inch springform pan and allow vanilla ice cream to soften. When soft layer vanilla ice cream on bottom of pan and up the sides. Freeze.




2. Unthaw chocolate ice cream and smooth over vanilla ice cream. Freeze again.





3. Crush chocolate cookies or candies and stir in 1-2 Tablespoons chocolate syrup. Sprinkle on top of chocolate ice cream.




4. Unthaw vanilla ice cream and spread over chocolate cookie layer. Smooth ice cream to edges. Refreeze.


5. Take cake out of freezer and use a knife run under hot water along edges. Open springform pan and refreeze.




6. Spread cool whip all over top and sides of cake. Refreeze until ready to serve.
   
   

Try different varieties of ice cream as you'd like. Our favorite chocolate ice cream with mint ice cream inside.

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