3. Ice cream Cakes

Perfect Ice Cream Cake


  • Cooking spray, for pan
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 1/2 pt. vanilla ice cream
  • 1/2 c. rainbow sprinkles, plus more for garnish
  • 1 c. heavy cream
  • 1/4 c. powdered sugar


  1. Preheat oven to 350° and line two 8” round cake pans with parchment paper. Grease with cooking spray. 
  2. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cake cool completely. 
  3. In a large bowl mix together ice cream and sprinkles. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8″ springform pan. Top with ice cream and smooth with an offset spatula. Top ice cream with second cake. Freeze cake until ice cream has hardened, about 4 hours. 
  4. Meanwhile make whipped cream: In a large bowl using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form. 
  5. Remove cake from springform pan and frost top of cake with half of the whipped cream. Place remaining whipped cream in a piping bag and pipe dollops around the edge. Top with more sprinkles and serve immediately.