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Hi Bold Bakers!
IN THIS RECIPE: Let’s welcome back Dee, one of our Bold Baking Network experts and founder of One Sarcastic Baker! — Dee has a lovely recently-released Baking Science cookbook (buy it here) and is here to make us and incredible Ice Cream Cake recipe. Not only are you going to get a delicious way to cool off this summer, but it tastes just as amazing as it looks.
Life is short, and every day is full of dilemmas, questions, and decisions to make.
Today we will make your life a tad more manageable, so next time you don’t need to compromise and have your ice cream and cake. Hence, Ice Cream Cake.
What Is An Ice Cream Cake?
An ice cream cake is a layer cake filled with homemade ice cream, frosted with heavy cream, and topped with ganache and cherries. It’s super simple, fun, and most likely will please everyone.
The hardest part of making the cake is finding space for it in the freezer. But please note that you will need to consolidate the room for a short time because this cake will be gone in no time.
This epic dessert is an assembly of three components: cake, ice cream, and whipped cream.

The Cake
Bake it ahead and assemble the dessert when the cake is completely cool. I used Gemma’s Best-Ever Chocolate Cake with Chocolate Whipped Chocolate Ganache, and you can also bake Vanilla Birthday Cake or Brownie Cake.
This time, I sandwiched the ice cream between two layers of cake. But you can also place the ice cream over one layer of cake and frost.
The Size
Eight-inch or nine-inch are both excellent options. Even though a tall cake is very impressive, the ice cream will melt faster than the cake softens, and slicing might become a messy challenge.
The Cookies and Cream Ice Cream
You can quickly whip a homemade no-churn ice cream in 10 minutes using a stand or hand mixer.
All you need to do is whip the cream, then fold the sweetened condensed milk and crushed Oreos. Pour into the pan (or any other mold) and freeze until solid.

Other Flavors
The cake gets its flavor and texture from the crushed Oreo added. Not a fan of Cookies and Cream? No problem. Fold in whatever your heart desires. Here are some ideas:
Avoid using fresh fruits or any juices.
The Size
When sandwiching the ice cream between two layers of cake, I like to mold the ice cream in size smaller pan. For example, if I bake the cake in two 9-inch pans, then I will use one 8-inch pan for the ice cream. This helps the ice cream from oozing out as it melts.
When topping the cake over one layer of cake, I like to use the same size pan.
The Stabilized Heavy Cream
Heavy cream is the best way to go, do not be tempted to use buttercream or meringue. Remember that the cake is stored in the freezer and buttercream is best eaten at room temperature.
You can definitely use this Chocolate Whipped Cream instead, or if you feel comfortable with last minutes frosting then go with marshmallow fluff or meringue topping for a Baked Alaska style dessert.
I used dry milk powder to stabilize the cream and I highly recommend not to skip it, it truly made a difference and you want the cream to be thick and have a spreadable consistency.

Decorating The Cake
You can’t go wrong with it. Frost and decorate like a pro if you are an experienced cake decorator or use a spoon or a knife to frost the cake. A naked cake is also a great option.
Tips
- To release the ice cream from the pan, dip the bottom of the cake in a bowl of water. You can also use running water, but make sure to use cold water and not to wet the ice cream.
- I like to tap the maraschinos cherries over a paper towel to soak the liquids from the jar.

Connect With Dee Everywhere
You can find Dee in all kinds of places on the internet. Give her a visit, a follow, and some online love!
The Bold Baking Network
Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.
Buy Dee’s Cookbook

If you’re into baking science, look no further than Dee’s brand new cookbook that’s all about the why’s and how’s of baking — it’s literally called Baking Science. You can buy it right here.