Walking down the baking aisle at the local grocery store, something caught my eye. Ice cream cake mix! This is something I haven’t seen before, so I definitely needed to try it.
This little packet is the mix for the ice cream portion of the cake only, you still need cake to go along with it.
For the ice cream, you’ll need milk, heavy whipping cream, and sugar.
The ice cream layer was very easy to make and you don’t need an ice cream maker for it! Simply use a mixer to mix the ingredients for a few minutes until you see waves in the mixture.
Pour the ice cream into your cake pan or mold and smooth out the top. I used a silicone cake pan, but metal probably would have helped it freeze better.
I froze the ice cream overnight and had to take it out of the pan, flip it over and wrap it in parchment paper and stick it back in the freezer because the bottom was still soft.
I used strawberry cake mix, put the ice cream layer in between the 2 cake layers and topped it all with vanilla frosting.
Note to self: Ice cream cake doesn’t travel well on a 90 degree day.
It tasted great, but melted way too fast. The ice cream cake turned into this big giant mess.
I will have to try making it again on a cooler day and freeze it longer.
Overall, I did really like the ice cream taste and loved how easy it was to make. Try it for yourself and see what you think.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.