Happy Summer, friends! I can’t believe Summer is officially here… Looking ahead, our calendar is filling up fast and I wish time would slow down just a little bit! Although it’s just now officially Summer, it sure has felt like it for a little while now. What better way is there to beat the heat than with an ice cream cake though!? Our family loves a good ice cream cake from time to time so, our cookout for Father’s Day weekend was the perfect excuse for me to “bake” an ice cream cake myself. While it was a little time consuming having to let each layer freeze in between, it was pretty easy to make and proved worth it after dinner that night. So, today I want to share with you how to make a DIY Ice Cream Cake!
1 boxed cake mix
1 1/2 gallon of ice cream
1 package of Oreos
Magic Shell Chocolate
16 oz Cool Whip
9″ Springboard pan
Round platter that will fit in your freezer
Food processor – for Oreos
Now, let’s get started!
+ Bake the cake per box instructions for 1, 9″ round cake. You will have left over batter and I encourage you to whip up some cup cakes! Once the cake is baked, let it cool completely.
+ Once the cake is cooled, remove it from the spring board pan and place on you platter. Once the cake is on the platter, place the spring board pan back around the cake as this will be your form for building the cake. Be sure to cut the top off your cake if it has domed while baking
+ Scoop 1/3 of the ice cream into a mixing bowl and stir until it is spreadable. Once maneuverable, spread it over the cake evenly and place in the freezer for 30 – 45 minutes.
+ Crush the Oreos using your food processor. If you do not have a food processor, place them in a freezer bag and smash into as small of pieces as possible. Once the Oreos are crushed, pour in a mixing bowl and add in the Magic Shell. Add a little at a time being sure not to overuse the Magic Shell or it will become too hard and difficult to cut once frozen. Freeze for 30 – 45 minutes.
+ Add another 1/3 layer of ice cream following step 3 directions and place in the freezer for 45 minutes – 1 hour.
+ Defrost the Cool Whip to a point where it is spreadable. You will apply it to the cake just like regular icing although, being sure to work quickly as it will all start to melt. Once the Cool Whip is on the cake, add sprinkles and place back in the freezer for 1 – 2 hours or until completely frozen.