Ice Cream Cake

Summer Fun Ice Cream Cake from The Ruby Kitchen

I made this ice cream cake for my friend’s grandmother who was turning 70. In the middle of summer a fun, refreshing cake seemed like the perfect way to celebrate!

Layers of chocolate cake, alternating with three different flavors of ice cream, whipped cream frosting and mounds of fun candy made this cake a huge hit with the entire family.

I had to transport this cake, so if you look closely there are a few inconsistencies in the candy placement since I shot the photos before taking it to their house. I kept the candy separate because I could not fit it in my freezer otherwise. We have one of those bottom-freezer refrigerators which I LOVE, but it does make it difficult when I am working on large cakes that need to freeze. It is easy to redecorate though once you arrive at your destination.


Summer Fun Ice Cream Cake

Author: The Ruby Kitchen

Notes: You will need three 8 inch cake pans of identical style and piping tips to do the border, if desired. For the candy, I recommend shopping the bulk bins, that way you can grab exactly the colors and types of candy you want without paying for bags of them.

3 layers of chocolate cake
1 pint Cherry Garcia ice cream
1 pint Strawberry Cheesecake ice cream
1 pint Chunky Monkey ice cream
4 cups Whipped Cream Frosting (recipe follows), or in a pinch use whipped topping
Assorted Candy and cotton candy

1. Soften ice cream on the counter for 20 minutes or so until it is super soft.
2. Line each cake pan with plastic wrap and place a slice of cake in each.
3. Pour the ice cream in and smooth with an offset spatula. Freeze each layer overnight.
4. To assemble, place a layers together on a cake stand or plate. Do not spread whipped cream frosting in between layers – just stack them right on top of each other.
5. Tint a small amount of frosting pink and the remaining pale yellow. Smooth some of the yellow whipped cream onto the cake and place in freezer for 15 minutes.
6. Remove cake from freezer and smooth remaining yellow whipped cream onto the cake. Add sprinkles to the bottom and top before placing in freezer.
7. Place pink whipped cream in a piping bag fitted with a star tip. Pipe a border around the top of the cake. Add candy, if desired. If using cotton candy, do not add it until serving or it will melt in the freezer. Store in the freezer (you do not need to cover it).
8. Let the cake sit for 10 minutes before serving. To cut, heat a knife under hot water and dry it before slicing.

Whipped Cream Frosting

Author: The Ruby Kitchen

2 Tbsp. cold water
2 tsp. unflavored gelatin (such as Knox)
2 cups cold heavy cream
½ cup granulated sugar
2 tsp. pure vanilla extract

1. Place stainless steel bowl and whisk attachment in the freezer.
2. Place water and gelatin in a small bowl and let sit for 10 minutes.
3. In the chilled bowl, whip the heavy cream on high until it thickens slightly, about 30 seconds. Add the sugar and vanilla and beat for a minute or so, until soft peaks form.
4. Beat in the gelatin mixture until stiff, being careful not to over-beat…otherwise you’ll get butter!


This entry was posted in Cakes & Cupcakes, Everyday Celebrations, Other Desserts and tagged , , , , . Bookmark the permalink.

1 Response to Ice Cream Cake

  1. gourmetmarichef says:

    you are so talented!

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