Easy Ice Cream Cake

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  • Maybe it’s my love for ice cream, or the number of times I’ve tasted cake and had it for dinner in the 12 years I’ve been planning weddings and events, but I just didn’t want to have a traditional cake at the shower I hosted over the weekend. The solution was simple. An ice cream cake. Not the kind my mom used to make, that was easy and delicious, but not quite as pretty in a baking dish. A pretty cake on a pedestal.

    Supplies:
    butter knife
    ice cream
    cake pedestal
    topping {from jar, not bottle}
    candies/decor

    I used Blue Bell because of it’s larger size, phenomenal flavor and that it comes in a round container. You can easily do 2 boxes.
    Leave ice cream at room temperature for 5-7 minutes, until you can easily work a butter knife around the edge of the container. Don’t worry about damaging the shape…we’ll get to that later.
    Place ice cream container upside down onto your pedestal.
    If the container doesn’t easily lift, place a hot, wet towel on top for just a few seconds.
    Remove container and smooth with a spatula if you wish.
    Decorate! I used syrup in a bottle, but would recommend you use syrup in a jar or magic shell so that it stays on the cake. I decorated with sprinkles…coming soon! Freeze until ready to slice/scoop and serve.
    Total time: 10 minutes
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  • Disclosure

    Join Julie Blanner in Celebrating Everyday!