5 Golden Rules For Making an Epic Ice Cream Cake

Summertime entertaining means ending your soiree with a cool but tasty dessert. Ice cream cakes are at the top of our list because they are big crowd pleasers (although if you wanted to get fancy you could whip up a panna cotta or creme brûlée).

While they are fun to eat ice cream cakes can be tricky to make. That won’t be the case when you follow these golden rules for making ice cream cake:

1. Have a solid base 

This can be a thin layer of cake or crushed cookies so the ice cream won’t melt the instant it touches the plate. 

2. Use softened ice cream only

This is perhaps the most important rule when making ice cream cakes.

Ice cream needs to be soft and have a spreadable consistency. To achieve this simply scoop desired amount of ice cream into a bowl and refrigerate for 20-30 minutes. Stir well before spreading.

If making a layered ice cream cake allow each layer of ice cream to freeze before adding the next one.

3. Get the right pan

Not just any mold is ideal for making ice cream cakes. Opt for a spring form pan lined with parchment paper so you can remove the ice cream cake with ease.

4. Work fast

This is a given but it is important to mention. When dealing with temperature sensitive ingredients such as ice cream speed is key.

That’s why mise en place is so important. Prepare all the ingredients you’ll need in advance and place in bowls so you can work quickly and efficiently.

5. Proper Storage

It would be a pity for your homemade ice cream cake to melt on the countertop while you make room for it in the freezer.

Make sure to clear out a portion of the freezer in advance so you have enough space to store you delicious ice cream cake.

Gourmet ice cream cake recipe

You see? Making ice cream cake is easy as pie. Need some visual inspiration? Here’s a great recipe from Everyday Food:

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