The Best Ice Cream Cake Ever


cake1For years I have been trying to talk my husband into letting me make him a homemade cake. But he always insists that he loves the Dairy Queen version so much and it has always been his special once a year treat. He’s never even let me try.

This year I decided I was going to make him one, regardless of his wishes. Before you think that isn’t nice, if he didn’t like it as much, the next day I would go buy him his favorite version instead. I also decided I wasn’t about to lose to Dairy Queen, so I had to come up with the best cake I could.

After some online research, I found a couple of versions of ice cream cakes that looked good and decided to blend a few recipes together. The cake layer I chose and provided the recipe for below was amazing, and I would make this rich, dark chocolate cake again in a second. The other layers have more flexibility to them. You can really make this cake your own, choosing ice cream and toppings that interest you instead.

I chose to use cookie dough ice cream and Cool Whip because I wanted to emulate the kind of whipped topping they have at Dairy Queen, which is certainly not real cream. You could add a fudge chocolate layer if you like, or serve it with a fudge sauce.

I think Cherry Garcia ice cream would be delicious with this dark chocolate cake, so I might try that next time. Heath Bar ice cream would be good or even vanilla with toffee bars crumbled before the whipped cream part.

I assembled mine with the directions below, but I think it could also work if you did it in a trifle serving dish. I would have done that because I think it would look pretty, but I didn’t have room for it in the freezer.

Needless to say, my cake won the battle! I am happy to report that I will, from now on, be making Brian’s birthday cake without complaint or argument. Try this next time you want a fun, cold dessert.

The Best Ice Cream Cake Ever


  • 1 cup all purpose flour
  • 1 cup baking sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup boiling water
  • 1 gallon ice cream of your choice
  • 1 container of cool whip
  • parchment paper


  • Preheat oven to 300 F. Put all dry ingredients in a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth. Add vanilla to boiling water to mixture.
  • Mix at medium speed until smooth. Pour into 2 8-inch pans, lined with parchment paper and sprayed with a non-stick spray. Bake 40-45 minutes. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
  • To assemble: Line the sides of an 8-inch spring-form pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Put the first cake layer in the bottom of your pan. Top with half of the ice cream. Top with ½ the Cool Whip Add second cake to the pan. Top with remaining ice cream. Allow ice cream cake to freeze completely, or at least 2 hours. When ready to serve, remove from spring-form pan and remove parchment paper from sides. Ice cake with additional Cool Whip, then top with additional decorations you like.

About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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