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Nov 28, 2007 08:11 AM

Ice Cream Cake Help

I am hoping you guys might have some input on this:

I am making an ice cream cake for a dinner party on Saturday. I am planning to make chocolate layer cake (favoriate recipe anyone?) and then I want the ice cream to be peppermint. Since I can't find that in the store, I bought vanilla and will add extract and crushed candies.

For the frosting, I was thinking 7-minute frosting to make it kind of like marshmallow which I thought would be good and which I like better than whipped cream. The problem: I have NO idea how the frosting will taste frozen and I don't want to frost it in front of my guests before serving (my kitchen is open to the dining room). Any thoughts / ideas on this would be very helpful. The dinner is Saturday.


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  1. I haven't tried it because I've read that boiled frostings don't freeze well.

    1. I used to work at Baskin Robbins in high school. The way I have subsequently made ice cream cakes is similar to their way of doing it. Oh, by the way - Edy's is selling limited edition Peppermint right now. Go get it!. Anyway, first, make a dense cake recipe. Lighter cakes (e.g. chiffon) don't work well. When the cake is completely cool, line the cake pan in which you made the cake with wax paper, soften the ice cream slightly, then scoop it into the pan. Pack tightly, then press the cooled cake firmly on top of the ice cream. (You could certainly put the ice cream between two cake layers - but I would take the individual cakes and halve them rather than placing a full cake on either side of the ice cream. If you do that, just add the second cake layer after the first has had a chance to freeze firmly to the ice cream). Freeze for at least two hours. I usually do this over several days so the cake can freeze overnight between each step. Flip cake onto serving plate or cardboard road, and affix. Peel off wax paper. Next, take vanilla (or choc, or coffee - any smooth flavor works), melt slightly, and "frost" cake with ice cream. Freeze again. Now you can decorate the cake. If you use a buttercream with a high sugar content, you can freeze it. If you use a boiled frosting or whipped cream to decorate, do it when you remove the cake from the freezer to serve.

      4 Replies
      1. re: doc_k55

        Good hints. I find it easy to do this in a springform pan so it's easy to remove and you don't have to flip it.

        From personal experience, don't use chocolate ganache for frosting... On a well frozen cake, it freezes the second it touches the cake and is almost impossible to spread. And, once frozen, a thick layer is hard to cut. It looked pretty, though!

        1. re: doc_k55

          Wow, nice instructions, dock55.

          Can anyone point to a recipe for a 'dense cake', preferably chocolate? Thanks.

          1. re: dolores

            something with a pound cake consistency would work well. many butter cakes fill this requirement...

            1. re: doc_k55

              Thanks doc_k55. I may try it with an old-fashioned cocoa cake.

        2. My mom's idea of making me a homeade ice cream cake was buying a cake loaf and using it to sandwich strawberry ice-cream. She then proceeded to frost and freeze. Who cares if it was a lop-sided mountain of ice-cream and cake, It was the thought that counted! :-p

          1. Thanks everyone - this is really helpful! I never thought of frosting with ice cream, but that sounds like the perfect idea!

            Also, I was thinking of making Martha Stewart's One-Bowl Chocolate cake - do you think that would work?

            Thanks again!

            2 Replies
            1. re: jenhen2

              That sounds like a good cake, jenhen2. Maybe made the day before, so it can completely cool?

              1. re: jenhen2

                It's a slightly spongy cake, not as dense as a butter cake. If I used it, I'd do a layer of cake, freeze it, then a layer of softened ice cream and top w/ the layer of cake. I like the Black Magic cake, which is almost the same recipe, but is better IMO since it uses coffee which adds darker texture and richer flavor:


              2. So I just wanted to give the update. I made the cake for dinner using Martha Stewart's Devil's Food recipe from her baking handbook. I couldn't find the peppermint ice cream, so I used a 1/2 gallon of Eddy's French Vanilla and mixed it in the kitchenaid to soften. Then I added 1 package of candycanes, crushed, and 1 1/2 teaspoons of peppermint extract. I stirred it all together and it became beautiful pink.

                I put 1 layer of chocolate cake into the bottom of a springform pan. I added the ice cream and then put the top layer of cake on. This goes into the freezer overnight. (That's important!) The next morning, I softened a quart of haggen daz vanilla and used that as frosting. I then sprinkled more crushed candy canes over the top. It was beautiful and delicious and got rave reviews at my dinner party!

                Next time, though, I would take the suggestion of using only 1 of the cake layers, cutting it in half and using that to sandwich the ice cream. I would say there was slightly too much cake in the one I made. It was still good, though.

                Thanks again for all your help, guys!