Why Make This Recipe
Vanilla Ice Cream Cake is not just a dessert; it’s a delightful way to celebrate special occasions. This cake combines layers of creamy vanilla ice cream with a rich chocolate graham cracker crust. It’s simple to make and sure to impress at birthday parties or family gatherings. If you’re looking for a fun and easy dessert, this recipe could be a fantastic choice! Plus, if you enjoy ice cream treats, you might also love trying out our brioche ice cream sandwiches.
How to Make Vanilla Ice Cream Cake
Ingredients:
- 2 one and a half quart containers vanilla ice cream
- 3 cups crushed chocolate graham crackers (about half a 14 oz box)
- 1 7.25 oz bottle chocolate ice cream topping that hardens when it gets cold
- 1 pint heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons hot water
Directions:
- Soften 1 container of vanilla ice cream until it is still frozen but spreadable.
- While the ice cream is softening, crush the chocolate graham crackers in a Ziploc bag using the smooth side of a clean meat mallet.
- Pour the crushed graham crackers into a small mixing bowl and squeeze in the chocolate ice cream topping. Mix well and set aside.
- Dump the softened tub of ice cream into a large mixing bowl and stir with a stiff spatula until smooth but still frozen.
- Spread this softened ice cream into an even layer in an 8-inch round springform pan.
- Spread half of the chocolate graham cracker mixture evenly on top of the ice cream layer.
- Place the springform pan in the freezer to set for about an hour.
- Once the time has passed, soften the second tub of ice cream and repeat the above steps: stir, spread, and top with the remaining graham cracker mixture.
- Put the ice cream cake back into the freezer for an hour or more to freeze and set.
- To make the whipped cream frosting, whisk the heavy cream until stiff peaks form.
- Whisk in the powdered sugar and vanilla.
- In a small bowl, dissolve the powdered gelatin in the hot water until liquid.
- Whisk the dissolved gelatin into your whipped cream.
- Remove the ice cream cake from the freezer and unbuckle the springform pan.
- Carefully dislodge the outer ring with a plastic knife if necessary.
- Place the ice cream cake on a serving plate and spread the whipped cream frosting around the sides evenly.
- Use a piping bag to pipe a decorative edge around the top and bottom of the cake.
- Put the cake back in the freezer for about an hour to let the frosting set.
- Serve and enjoy!
How to Serve Vanilla Ice Cream Cake
You can serve this cake as is or add some extra toppings. Fresh fruit, chocolate shavings, or even a drizzle of warm chocolate sauce can make it even more delightful. For an extra special touch, try serving it with slices of caramel cheesecake slice for a flavor twist.
How to Store Vanilla Ice Cream Cake
Store any leftover cake in the freezer, covered well to prevent freezer burn. It should keep well for several days. When you’re ready to enjoy it again, just take it out and let it soften slightly at room temperature before serving. You may also find Blue Moon Ice Cream Recipe useful.
Tips to Make Vanilla Ice Cream Cake
- Make sure the ice cream is just soft enough to spread easily but not melted.
- You can use any brand of ice cream topping that hardens; it adds a nice crunch!
- If you want to make the cake ahead of time, it can be stored in the freezer for up to a week.
Variation
If you want to switch things up, consider using chocolate or strawberry ice cream instead of vanilla for a different flavor profile. You can also add layers of fruits or nuts between the ice cream layers for added texture and taste. You may also find Caramel Cream Layer Cake useful.
FAQs
Can I use homemade ice cream?
Yes, homemade ice cream will work great! Just make sure it’s firm enough to spread. You may also find Cheesecake Factory Italian Lemon Cream Cake 2 useful.
Is there a dairy-free option for this recipe?
You can use almond or coconut ice creams to create a dairy-free version.
How long does it take to set in the freezer?
It typically takes a total of about 2 hours, including the setting time for each layer of ice cream.
Conclusion
Making a Vanilla Ice Cream Cake is a fun and delicious way to celebrate. If you’re interested in exploring more ice cream cake ideas, check out this birthday ice cream cake recipe or try the homemade ice cream cake recipe for more inspiration! Enjoy your baking!
Print
Vanilla Ice Cream Cake
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining layers of creamy vanilla ice cream and a rich chocolate graham cracker crust, perfect for special occasions.
Ingredients
- 2 one and a half quart containers vanilla ice cream
- 3 cups crushed chocolate graham crackers (about half a 14 oz box)
- 1 7.25 oz bottle chocolate ice cream topping that hardens when it gets cold
- 1 pint heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons hot water
Instructions
- Soften 1 container of vanilla ice cream until it is still frozen but spreadable.
- Crush the chocolate graham crackers in a Ziploc bag using the smooth side of a clean meat mallet.
- Pour the crushed graham crackers into a small mixing bowl and squeeze in the chocolate ice cream topping. Mix well and set aside.
- Dump the softened tub of ice cream into a large mixing bowl and stir with a stiff spatula until smooth but still frozen.
- Spread this softened ice cream into an even layer in an 8-inch round springform pan.
- Spread half of the chocolate graham cracker mixture evenly on top of the ice cream layer.
- Place the springform pan in the freezer to set for about an hour.
- Once the time has passed, soften the second tub of ice cream and repeat the above steps: stir, spread, and top with the remaining graham cracker mixture.
- Put the ice cream cake back into the freezer for an hour or more to freeze and set.
- To make the whipped cream frosting, whisk the heavy cream until stiff peaks form.
- Whisk in the powdered sugar and vanilla.
- In a small bowl, dissolve the powdered gelatin in the hot water until liquid.
- Whisk the dissolved gelatin into your whipped cream.
- Remove the ice cream cake from the freezer and unbuckle the springform pan.
- Carefully dislodge the outer ring with a plastic knife if necessary.
- Place the ice cream cake on a serving plate and spread the whipped cream frosting around the sides evenly.
- Use a piping bag to pipe a decorative edge around the top and bottom of the cake.
- Put the cake back in the freezer for about an hour to let the frosting set.
- Serve and enjoy!
Notes
You can add fresh fruit or chocolate shavings as toppings. Store any leftovers well in the freezer to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg