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Homemade Summer Ice Cream Cake. The perfect recipe with tips and tricks to make those perfect ice cream cake you dream about! And bonus healthy version made with watermelon slices! Get the step by step recipe to make this a Summer breeze! www.twopurplefigs.com

Homemade Summer Ice Cream Cake

This ice cream cake recipe is a lifesaver - you can make one big ice cream cake or several mini desserts! Choose my easy chocolate cake as a base or make a healthy version using watermelon rounds instead of cake! 

Course Dessert
Cuisine American
Keyword healthy watermelon ice cream cake, mini ice cream cakes, salted caramel and chocolate ice cream cake
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 381 kcal
Author Mahy

Ingredients

For the cake

  • 1 cup all-purpose flour + 1 tbsp
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1/4 cup cocoa powder
  • 1 cup buttermilk
  • 1 egg
  • 2 tablespoons oil
  • 1/2 cup light brown sugar
  • 2 ounces melted milk chocolate

For the filling

  • Blue Bunny® Blu’s Birthday Party™
  • Blue Bunny® Salted Caramel Craze™
  • Blue Bunny® Homemade Vanilla™
  • Watermelon cut up into slices (optional)
  • ice cream topping I used Smucker's Magic Shell Chocolate Fudge Flavored Topping

Instructions

  1. Preheat the oven to 400 degrees. Line a standard size baking sheet with parchment paper. In a large bowl, add the flour, baking powder, baking soda, salt, and cocoa powder. 

  2. Whisk them well until no more lumps appear. Make a well in the center and add in the remaining ingredients, then whisk them to form a batter. Pour the batter over the parchment paper and spread it evenly. Bake the cake for 8-10 mins at most.

  3. To make the ice cream stacks, have the ice cream at room temperature for about 10 minutes. Line a baking sheet with double plastic wrap. Spread the ice cream over the lined baking sheet to the thickness you prefer. Freeze the sheet for a couple of hours to harden the ice cream.
  4. Use one type of cookie cutter (any shape any size you prefer) and cut out the cake. Use the same cookie cutter to cut out the watermelon.
  5. Use the same cookie cutter once the ice cream is ready to cut out the ice cream.
  6. Stack the ice cream and cake in layers as tall as you like, starting with cake and ending with cake or ice cream.
  7. Stack the watermelon and ice cream stacks the same way.
  8. Use the Smucker's Magic Shell Chocolate Fudge Flavored Topping over the top, fresh berries, sprinkles, nuts, and your favorite toppings. Enjoy!

Recipe Notes

  • Get creative: Combine cherry ice cream with chocolate cake to make a perfect frozen Black Forest ice cream cake. Think of your favorite ice cream flavor—lemon cheesecake, or banana and peanut butter - and pair them with any type of cake, cookies or fruits.

  • You can also make this summer ice cream cake in one large cake, or loaf pan.

  • Always remember to line the pans with plastic wrap and stack up layers of cake and ice cream, then freeze!

Nutrition Facts
Homemade Summer Ice Cream Cake
Amount Per Serving (1 ice cream cake)
Calories 381 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 53mg18%
Sodium 198mg9%
Potassium 325mg9%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 35g39%
Protein 7g14%
Vitamin A 315IU6%
Vitamin C 0.3mg0%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.