Ice Cream Cake Recipe
An impressive, towering ice cream cake featuring distinct layers of cake, pistachio, chocolate, and strawberry ice cream, easily achievable with patience for freezing.
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Instructions
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Preheat oven to 350 F. Prepare two 9-inch cake pans by greasing and flouring; set one clean 9-inch pan aside.
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In a large bowl, cream butter and sugar until fluffy (3-4 minutes), then beat in eggs one at a time.
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Combine cake flour and baking powder in a separate bowl. Gradually add the flour mixture to the creamed mixture, alternating with milk, mixing until just combined after each addition. Stir in vanilla.
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Divide batter into the two prepared pans and bake for 28-30 minutes, or until a skewer comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
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Split each cooled cake horizontally to create four layers. Wrap and freeze.
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Line the remaining clean 9-inch pan with plastic wrap. Soften pistachio ice cream, spread into the pan, cover, and freeze until solid.
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Repeat this process for chocolate and strawberry ice cream, ensuring all ice cream layers and cake layers are frozen solid before assembly.
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Assemble the cake on a serving plate by alternating cake layers with pistachio, chocolate, and strawberry ice cream layers, starting and ending with cake. Gently press, wrap, and freeze until solid.
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Whip heavy cream to stiff peaks. Frost the frozen cake with whipped cream, then return to the freezer until serving.
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Before serving, top with sprinkles and maraschino cherries. Slice and serve directly from the freezer.