Cappers Farmer Blogs > Homespun Life in the City

Homemade Ice Cream Cake

As a youngster I remember my mom asking me every year, “What kind of cake do you want for your birthday?” My answer was always the same, “ICE CREAM CAKE!” Her answer back … “No.” Back then Carvel was the only place to get an ice cream cake. They weren’t sold in grocery stores, and I never had the idea that my mom or I could make one. That longed-for cake stayed just out of reach throughout my childhood. We usually celebrated my birthday at the county fair, and ice cream cakes don’t last long in a hot car. Another issue was the cost. With a family of six, my folks had to stretch every dollar, and dropping $10 on a cake wasn’t in the budget when Mom could make a regular cake from scratch for a few pennies.

After 45 years of waiting I got the idea this year to make my own ice cream cake. It cost $6 to make and was worth every penny! Here’s the recipe in case you have a birthday coming up this summer and you want to really make it a special one.


To-Die-For Ice Cream Cake

1 package (15 to 18 ounces) chocolate (or your favorite flavor) cake mix
1/2 cup vegetable oil
1 egg
1 cup milk (I used almond milk)
1/2 gallon ice cream (your favorite flavor, I used peanut butter cup)
1 container frosting (your favorite flavor, I used chocolate)

Preheat oven to 350 F. Grease bottom and very low sides only of 13-by-9-inch pan; set aside.

In large bowl, beat cake mix, oil, egg and milk until well-blended. Spread batter in pan and bake at 350 F for about 25 to 30 minutes.

Check for doneness as you get around the 25-minute mark. You want it set but not hard.

Cool completely for at least 1 hour.

Let ice cream soften for about 15 minutes. Spread on cake. Freeze for a couple of hours. Spread frosting over ice cream. Freeze about 1 hour.

Before you want to eat it, bring it out for about 10 minutes or so to soften up. Enjoy and don’t bother asking about calorie count!