Homemade Ice Cream Cake: Your Easy Guide to a Decadent Layered Dessert

Learn how truly simple it is to craft your very own show-stopping ice cream cake right in your kitchen! This delightful homemade recipe masterfully combines layers of rich, moist chocolate cake, creamy vanilla ice cream, and is elegantly finished with a light and airy whipped cream frosting. Prepare to impress without the stress!

When the warmer months arrive, bringing with them endless sunny days and outdoor gatherings, one dessert reigns supreme in my heart: ice cream. And not just any ice cream, but the kind you make yourself, brimming with fresh flavor and a velvety texture. There’s something uniquely satisfying about a dessert that cools you down while delivering pure indulgence.

Having recently shared my foolproof no-churn ice cream recipe, it felt only natural to follow up with an exciting and impressive way to put that creamy creation to use. Enter the spectacular homemade ice cream cake! This isn’t just any ice cream cake; it’s a testament to how simple and rewarding scratch-baking can be.

Yes, you read that correctly – this entire recipe is crafted from scratch, and while that might sound daunting, I assure you it’s incredibly straightforward. Don’t let the “homemade” aspect intimidate you. With a few key steps and a little patience, you’ll assemble a dessert that looks like it came from a professional bakery but tastes even better. It’s the perfect centerpiece for summer birthday parties, family reunions, or simply as an amazing treat to brighten any day.

For this recipe, I’ve stuck to a timeless and universally loved combination: tender chocolate cake paired with classic vanilla ice cream, crowned with a fluffy whipped cream frosting. This creates a beautifully balanced flavor profile that appeals to all ages. However, the true beauty of making your own ice cream cake lies in its versatility. I’ve included numerous suggestions to customize this recipe, allowing you to easily experiment with different flavors and textures to truly make it your signature dessert.

Essential Recipe Ingredients for Your Homemade Ice Cream Cake

While the complete list of ingredients for this ice cream cake might appear extensive at first glance, rest assured that you won’t need anything exotic or hard-to-find. These are common pantry staples that, when combined, create magic. Let’s dive into a few key components and understand their roles in making your cake truly special:

• Sweetened Condensed Milk: This ingredient is crucial for our no-churn vanilla ice cream layer. It provides both the sweetness and the creamy, thick consistency that traditional ice cream bases get from egg yolks and sugar cooked into a custard. A common mistake is confusing it with evaporated milk, which is unsweetened and much thinner. Always double-check your can to ensure you’re using sweetened condensed milk for the right results!
• Heavy Whipping Cream: You’ll be using a substantial amount of heavy whipping cream for two distinct purposes: creating the base for the vanilla ice cream and whipping up the delicate frosting. For best results, ensure your heavy whipping cream contains at least 36% milkfat. This higher fat content is what allows the cream to whip up beautifully into stiff peaks, providing the necessary aeration and stability for both the ice cream and the frosting. You will need two pints in total – one specifically for the ice cream base and another for the whipped cream frosting. Chilling your mixing bowl and whisk attachment beforehand can also help achieve perfectly stiff peaks faster.
• Buttermilk: This slightly acidic ingredient is a secret weapon in our chocolate cake layers. Buttermilk reacts with the baking soda in the recipe, creating a tender, moist crumb and a wonderfully soft texture. If your pantry is bare of buttermilk, don’t fret! You can easily create a homemade buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
• Vanilla Extract: Vanilla is not just a background flavor; it’s a star that enhances all the other ingredients. You’ll be incorporating vanilla extract into the ice cream, the chocolate cake layers, and the whipped cream frosting. For the purest and most robust flavor, I highly recommend using pure vanilla extract or even vanilla bean paste. Please avoid imitation vanilla if possible, as it simply won’t deliver the rich, nuanced taste that makes this cake truly exceptional.
• Espresso Powder: While listed as optional, I genuinely can’t recommend using espresso powder enough in the chocolate cake. It doesn’t make your cake taste like coffee; instead, it remarkably deepens and intensifies the chocolate flavor, making it richer and more complex. My personal favorites are Dellalo or Medaglia d’Oro brands for their fine quality. If you don’t have espresso powder on hand, you can either omit it entirely or substitute it with an equal amount of instant coffee granules, which will serve a similar flavor-boosting purpose.

How to Make Your Dream Ice Cream Cake from Scratch

Crafting this incredible ice cream cake involves three main stages: preparing the creamy vanilla ice cream, baking the moist chocolate cake layers, and finally, assembling and frosting your masterpiece. Each step is designed to be approachable and rewarding, leading to a truly delicious result.

Step-by-Step: Crafting the Creamy Ice Cream Layer

1. Prepare the base mixture: In a generously sized mixing bowl, combine the sweetened condensed milk, pure vanilla extract, and a pinch of salt. Whisk these ingredients together thoroughly until they are completely smooth and well-integrated. This forms the sweet, rich foundation of your no-churn ice cream. Set this mixture aside for a moment.
2. Whip the heavy cream to stiff peaks: In the clean, chilled bowl of a stand mixer (or using a large bowl and a handheld mixer), pour in the heavy whipping cream. Begin mixing on a low speed to incorporate air gradually. As the cream starts to thicken and increase in volume, gradually increase the speed to medium-high. Continue mixing until you achieve stiff peaks. This means that when you lift the beaters or whisk from the bowl, the peaks of the whipped cream stand straight up without collapsing. Be careful not to overmix, as this can turn the cream grainy.

3. Gently fold in the whipped cream: To maintain the airy texture you just created, gently fold about half of the stiffly whipped cream into the sweetened condensed milk mixture. Use a spatula and a light hand, folding from the bottom up, until the mixture is slightly lightened. Then, incorporate the remaining whipped cream in the same gentle manner, folding until just combined. Avoid overmixing, as this will deflate the cream and reduce the volume and creaminess of your ice cream.
4. Freeze the ice cream: Carefully scoop the now creamy ice cream mixture into a 9-inch springform pan that you’ve previously lined with overlapping pieces of plastic wrap. Ensure the plastic wrap hangs over the edges, which will act as handles for easy removal later. Smooth the ice cream into an even layer using an offset spatula. Crucially, place an additional piece of plastic wrap directly onto the surface of the ice cream. This direct contact prevents ice crystals from forming, ensuring a perfectly smooth and creamy texture. Transfer the pan to the freezer and allow it to freeze overnight, or for a minimum of 8 hours, until solid.

Preparing the Moist Chocolate Cake Layers

5. Combine the dry ingredients: In a large mixing bowl, take the time to sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures there are no lumps, resulting in a lighter, more uniform cake texture. After sifting, whisk in both the granulated sugar and the packed light brown sugar until everything is thoroughly combined. The brown sugar adds a lovely depth of flavor and moisture.
6. Incorporate the wet ingredients: To the dry ingredients, add the canola or vegetable oil, buttermilk, large eggs, and the second measure of pure vanilla extract. Mix these ingredients just until they are combined. At this stage, the batter will be quite thick, similar in consistency to a rich brownie batter. This is completely normal and expected – resist the urge to overmix, as that can lead to a tough cake.

7. Add the boiling water and espresso: In a separate small bowl or mug, combine the instant espresso powder with the cup of boiling water. Stir until the espresso powder is fully dissolved. Pour this hot liquid into your chocolate cake batter and whisk gently until everything is just combined. Don’t be alarmed; the batter will become very thin at this point – this is precisely what you want for a super moist cake! The hot water also helps to “bloom” the cocoa powder, intensifying its chocolate flavor even further.
8. Bake and cool the cake layers: Evenly divide the thin cake batter between your two greased 9-inch cake pans that have been lined with parchment paper circles on the bottom. Bake in a preheated oven until a toothpick inserted into the center of each cake comes out clean, indicating they are fully cooked. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the rack to cool completely. Once totally cool, wrap each cake layer tightly in plastic wrap to seal in moisture and refrigerate them until you’re ready to assemble. Chilled cakes are much easier to handle and level.

Assembling Your Masterpiece: The Ice Cream Cake

This is where all your hard work comes together! Assembling the cake requires a bit of speed to keep the ice cream frozen, but it’s a straightforward process.

9. Prepare the whipped cream frosting: Before you start assembling, prepare your whipped cream frosting. I recommend making a double batch of my classic homemade whipped cream for this cake. While you could opt for stabilized whipped cream, I’ve found it’s not strictly necessary for an ice cream cake that will be frozen. Regular whipped cream holds up and freezes beautifully, providing a light and delicious contrast to the rich cake and ice cream.
10. Level and stack the cake layers: Remove your chilled cake layers from the refrigerator. Using a long, serrated knife or a dedicated cake leveler (like this excellent one from Wilton), carefully level the tops of each cake layer so they are perfectly flat. This ensures a stable and aesthetically pleasing cake. To prevent your cake from sliding during assembly and serving, place a small dollop of whipped cream in the center of your chosen serving plate, cake stand, or cardboard cake round. Place your first leveled chocolate cake layer on top, pressing down gently. Next, carefully unwrap and place the frozen vanilla ice cream layer directly on top of the first cake layer. Finally, add the second chocolate cake layer on top of the ice cream layer, ideally placing it upside down for a super flat top. If the ice cream layer slightly overhangs the cake layers, use an offset spatula to gently smooth it flush with the cake for a clean finish.

11. Frost the cake with whipped cream: Working quickly to prevent the ice cream from melting, spread a thin, even layer of whipped cream over the entire outside of the cake. This acts as a “crumb coat,” trapping any loose cake crumbs and ensuring a smooth, clean final frosting layer. Once the crumb coat is applied, use the remaining whipped cream to generously frost the top and sides of the cake. If you plan to pipe decorative borders or designs, set aside about 1 to 1½ cups of whipped cream before applying the main frosting. Now is also the perfect time to add any sprinkles or other toppings you desire, as the frosting will still be soft enough for them to adhere.
12. Freeze for setting: Once your ice cream cake is beautifully frosted and decorated, immediately place it back into the freezer. Allow it to freeze for an additional 30 minutes to 1 hour. This crucial step allows the ice cream layer to firm back up completely and ensures that the cake is firm enough to slice cleanly without any messy melting or crumbling, making serving a breeze.

Storage Instructions for Your Ice Cream Cake

Proper storage is key to enjoying your homemade ice cream cake at its best. I find that assembling the cake the day of, or the day before, serving yields the freshest results. However, this cake is also incredibly freezer-friendly and can be prepared up to one week in advance, making it an excellent option for party planning or meal prep.

If you intend to make your ice cream cake several days ahead of time, ensuring it’s properly covered is essential to maintain its freshness and prevent freezer burn. Once the whipped cream frosting has had ample time to freeze solid (after its initial 30-minute to 1-hour setting period), you can gently wrap the entire cake in several layers of plastic wrap. For added protection and to prevent any freezer odors from being absorbed, place the wrapped cake into a large, airtight, freezer-safe container. This multi-layered approach will keep your cake tasting fresh and delicious for days.

Should you slice into the cake and have leftovers, it’s important to take a specific step to keep those exposed edges from drying out or becoming icy. For any sliced portions, place a piece of plastic wrap directly onto the cut surface of the cake. This direct contact creates a barrier against air and moisture, preserving the texture and flavor of both the cake and ice cream. Then, return the wrapped slices or the remaining cake to the freezer.

Exciting Recipe Variations to Personalize Your Ice Cream Cake

One of the most enjoyable aspects of making a homemade ice cream cake is the endless possibilities for customization. As mentioned earlier, this recipe is incredibly adaptable, allowing you to infuse it with your favorite flavors and themes. Here are some fantastic ideas to inspire your next creation:

• Experiment with different cake flavors: Don’t feel limited to chocolate! You can easily swap out the chocolate cake for any of my other beloved cake recipes, ensuring they are baked into two 9-inch cake layers. Imagine the possibilities: a light and fluffy vanilla cake, a vibrant and fun Funfetti cake for celebrations, a rich and tangy red velvet cake, a wholesome carrot cake with its spiced undertones, a fruity strawberry cake, or even a zesty lemon cake for a refreshing twist. Each choice will create a unique and delightful flavor combination.
• Dive into new ice cream flavors: While classic vanilla is always a winner, substituting it with another ice cream flavor you adore can completely transform your cake. For an exceptional pairing with chocolate cake, consider a rich Oreo ice cream for cookie lovers, a decadent peanut butter ice cream for a salty-sweet indulgence, a refreshing strawberry ice cream, an invigorating coffee ice cream, or even a double-chocolate delight with chocolate ice cream. For a festive touch, mint chocolate chip ice cream also pairs wonderfully with chocolate cake.
• Opt for a single cake layer for simplicity: If you’re looking for a slightly less elaborate or quicker version, you can easily create an impressive ice cream cake using just one 9-inch cake layer. Simply bake one of my cupcake recipes scaled up for a single cake layer, and then top it with your chosen ice cream layer. This variation is still incredibly delicious and visually appealing.
• Get creative with sprinkles and toppings: Elevate your ice cream cake with imaginative decorations! Beyond standard sprinkles, think about customizing them to suit any occasion: red, white, and blue for a patriotic celebration, or black and orange for a spooky Halloween treat. To truly make your cake extra special, consider adding a luscious layer of chocolate ganache drizzled over the whipped cream frosting. Other fantastic toppings include crushed cookies, chopped nuts, fresh fruit, or even a homemade caramel sauce for an extra touch of decadence.

Recipe Video

Homemade Ice Cream Cake

Prep Time: 1 hour hr 10 minutes mins

Cook Time: 30 minutes mins

Freezing Time: 8 hours hrs

Total Time: 9 hours hrs 40 minutes mins

Discover how effortlessly you can create a stunning homemade ice cream cake! This recipe showcases delightful layers of moist chocolate cake and creamy vanilla ice cream, all crowned with a simple yet elegant whipped cream frosting. Perfect for any celebration or a refreshing treat.

Print Recipe
Pin Recipe
SaveSaved!
Leave a Review

Ingredients

Servings: 12 slices

Vanilla Ice Cream

• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 2 teaspoons pure vanilla extract or vanilla bean paste
• ▢ ⅛ teaspoon salt
• ▢ 2 cups heavy whipping cream (1 pint; 480 ml)

Chocolate Cake Layers

• ▢ 2 cups all-purpose flour spooned & leveled (250 grams)
• ▢ ¾ cup unsweetened cocoa powder (65 grams)
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup granulated sugar (200 grams)
• ▢ 1 cup packed light brown sugar (200 grams)
• ▢ ½ cup canola or vegetable oil (120 ml)
• ▢ 1 cup buttermilk (240 ml)
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup boiling water (240 ml)
• ▢ 1 teaspoon instant espresso powder or instant coffee optional but recommended

Whipped Cream Frosting

• ▢ 2 cups heavy whipping cream (1 pint; 480 ml)
• ▢ ½ cup powdered sugar (60 grams)
• ▢ 2 teaspoons pure vanilla extract

Cook ModePrevent your screen from going dark

Instructions

 

• To make the vanilla ice cream: Prepare a 9-inch springform pan by lining it with overlapping pieces of plastic wrap. Make sure to leave a generous overhang of plastic wrap around the edges, as this will assist greatly in lifting the frozen ice cream later. Set the lined pan aside.
• In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Whisk diligently until all these ingredients are thoroughly combined and the mixture is smooth. This sweet base is vital for the no-churn method.
• In the chilled bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a handheld mixer), pour in the heavy whipping cream. Begin mixing on a low speed to start incorporating air. Once the cream starts to noticeably increase in volume and thicken slightly, increase the speed to medium-high. Continue mixing until the cream forms firm, stiff peaks. This means that when you lift your whisk, the peaks of cream will hold their shape firmly. Avoid overmixing, which can lead to a grainy texture.
• To lighten the condensed milk mixture and incorporate the air, gently fold in half of the whipped cream using a spatula. Then, carefully fold in the remaining whipped cream until it is just combined. Be careful not to deflate the whipped cream; gentle folding is key for a light and airy ice cream texture.
• Scoop the prepared ice cream mixture into the plastic wrap-lined springform pan. Use an offset spatula or the back of a spoon to gently smooth it out into one even layer across the bottom of the pan.
• Place an additional piece of plastic wrap directly onto the surface of the ice cream, ensuring it touches the entire surface. This prevents ice crystals from forming. Transfer the springform pan to the freezer and allow the ice cream to freeze completely overnight, or for a minimum of 8 hours, until it is firm and solid.
• To make the chocolate cake layers: Preheat your oven to 350°F (180°C). Prepare two 9-inch cake pans by spraying them thoroughly with nonstick cooking spray. Then, line the bottom of each pan with a parchment paper circle to ensure easy removal after baking. Set these prepared pans aside.
• In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps to remove lumps and aerate the dry ingredients. Next, whisk in both the granulated sugar and the packed light brown sugar until they are well combined with the dry ingredients. Then, add the canola or vegetable oil, buttermilk, large eggs, and the pure vanilla extract. Mix these wet ingredients into the dry just until they are combined. At this point, the batter will be quite thick, resembling brownie batter.
• In a separate cup or small bowl, add the instant espresso powder to the boiling water and stir until it is fully dissolved. Pour this hot liquid into your chocolate cake batter in the mixing bowl and whisk gently until everything is just combined. The batter will become noticeably thin; this is the correct consistency for a moist cake.
• Evenly distribute the now-thin batter between the two prepared 9-inch cake pans. You can use a kitchen scale for precision, ensuring consistent cake layers.
• Bake the cake layers in the preheated oven for 28 to 30 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean, and the tops of the cakes should spring back lightly when gently touched.
• Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly before you attempt to remove them. After this initial cooling, carefully invert the cakes onto the wire rack to cool completely. Once completely cooled to room temperature, wrap each cake layer tightly with plastic wrap to lock in moisture and refrigerate them until you are ready for assembly. Chilled cakes are much easier to handle and level.
• To make the whipped cream frosting: In the chilled bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl and a handheld mixer), combine the heavy whipping cream, powdered sugar, and pure vanilla extract. Ensure all these components are cold for optimal whipping.
• Start mixing on low speed to prevent splattering and gradually incorporate the ingredients. As the mixture begins to thicken and increase in volume, increase the speed to medium-high. Continue mixing until firm, stiff peaks form. The frosting should be light, airy, and hold its shape well.
• To assemble the cake: Remove the chilled cake layers from the fridge. Using a long, serrated knife or a dedicated cake leveler, carefully level the tops of each cake layer so they are flat and even. This ensures your cake stacks neatly and stably.
• To secure the cake layers and prevent them from sliding, add a small dollop (about a tablespoon) of whipped cream to the center of your chosen cardboard cake round, cake stand, or large serving plate. This acts like edible glue. Carefully place your first leveled chocolate cake layer on top, pressing down gently.
• Retrieve the frozen ice cream layer from the freezer. Gently peel the plastic wrap off the top surface. Using the overhang from the plastic wrap as handles, carefully lift the ice cream layer out of the springform pan. Peel off the remaining plastic wrap from the sides and bottom.
• Carefully place the ice cream layer directly on top of the first chocolate cake layer. Then, place the second chocolate cake layer on top of the ice cream, ideally placing it upside down to ensure a perfectly flat and smooth top surface for frosting. If the ice cream layer has slightly expanded beyond the cake layers, use an offset spatula to gently smooth it out so it aligns evenly with the cake layers.
• Working quickly to keep the ice cream frozen, spread a thin, even layer of whipped cream over the entire outside of the cake – the top and sides. This initial “crumb coat” layer traps any loose cake crumbs and provides a smooth base for your final frosting. Once the crumb coat is applied, use the remaining whipped cream to generously frost the entire cake, aiming for a smooth and even finish. If you wish to pipe decorative elements on top, reserve about 1 to 1½ cups of whipped cream for this purpose. If you plan to add sprinkles or other toppings, do so at this point while the frosting is still soft.
• Once the ice cream cake is fully frosted and decorated, immediately return it to the freezer. Allow it to freeze for an additional 30 minutes to 1 hour. This final chill ensures the ice cream is perfectly firm and makes slicing much easier and cleaner. If the cake has been in the freezer for several hours or overnight before serving, let it sit at room temperature for a few minutes (5-10 minutes usually suffices) to allow the ice cream and cake to soften slightly for easier, perfect slices.

Notes

Storage Instructions: For optimal freshness, your homemade ice cream cake should be tightly wrapped with several layers of plastic wrap once the frosting is frozen solid. Then, store it in a large, airtight, freezer-safe container to protect it from freezer burn and odors. It can be kept frozen for up to one week. Always remember to allow the cake to sit on the counter for a few minutes (5-10 minutes) before slicing and serving to ensure the ice cream and cake layers are perfectly tender for cutting. If storing sliced portions, place plastic wrap directly onto the exposed cut surfaces before freezing.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.