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Homemade Ice Cream Cake

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By Erin Sheehan | Aug 19, 2014

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    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!

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