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Melting Ice Cream Cake Recipe

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4.4 from 56 reviews

  • Author: Ava
  • Total Time: 5 hours 30 minutes
  • Yield: 1 6-inch cake (serves approximately 8)

Description

This Melting Ice Cream Cake is a delightful combination of funfetti cake layers and creamy strawberry ice cream, finished with a playful pink cake drip and sprinkles. Perfect for celebrations, it features a fun ice cream cone cake pop topper and requires minimal hands-on time but a few hours of freezing to set perfectly.

Ingredients

Cake Layers

  • 2 6-inch funfetti cakes – prepared according to package instructions

Ice Cream Layer

  • 1 quart strawberry ice cream

Decorations

  • Pink cake drip bottle (ChocoMaker brand recommended)
  • Sprinkles
  • 2 tbsp vanilla frosting
  • 1 ice cream cone

Instructions

  1. Wrap first cake: Thoroughly wrap one 6-inch funfetti cake in cling film, then place a cake collar inside a 6-inch cake tin to prepare for layering.
  2. Level cakes: Using a serrated knife, level off the tops of both 6-inch cakes to create flat surfaces. Save the cake scraps for the cone topper.
  3. Place first cake layer: Put one leveled cake into the prepared cake tin and press gently to ensure it is level.
  4. Add ice cream layer: Using a 2-inch ice cream scoop, place 5 to 6 scoops of strawberry ice cream evenly over the cake in the tin.
  5. Smooth ice cream: Use an offset spatula to carefully smooth the ice cream into an even layer across the cake.
  6. Top with second cake: Place the second leveled cake upside down on top of the ice cream layer, so the leveled side faces down and the bottom faces up.
  7. Freeze to set: Cover the entire layered cake tightly with cling film and freeze for a minimum of 5 hours to allow layers to set firmly.
  8. Prepare cone topper: Take the saved cake scraps and form a large cake pop ball about 3 inches in diameter. Place this ball onto the ice cream cone, wrap in cling film, and freeze alongside the cake.
  9. Unmold cake: After freezing, remove the cling film from the cake, remove the collar and carefully lift the cake from the tin onto a cake stand.
  10. Attach cone topper: Spread 2 tablespoons of vanilla frosting in the center of the cake. Then set the ice cream cone topped with cake pop upside down on the frosting to secure it, cone point upwards.
  11. Drip with candy coating: Microwave the pink candy coating for 30 seconds, then shake well. Carefully drip the coating down the sides and over the top of the cake and the ice cream cone. Before the coating sets, sprinkle generously with sprinkles.
  12. Serve: Allow the coating to set completely, which takes about a minute, then slice the cake and serve immediately for a fun, refreshing dessert.

Notes

  • This cake requires a minimum freezing time of 5 hours; overnight is recommended for best results.
  • Use a cake collar and cling film to help maintain the cake’s shape while layering and freezing.
  • Using an offset spatula helps smooth out the ice cream layer evenly without melting.
  • You can substitute strawberry ice cream with any flavor of your choice for variation.
  • Make sure to level cakes evenly to ensure the cake layers stack neatly and prevent tipping.
  • If you don’t have a pink cake drip bottle, you can make your own drip by melting colored white chocolate or candy melts.
  • For easier slicing, let the cake soften for 5-10 minutes after removing from the freezer before cutting.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/melting-ice-cream-cake-recipe/