My kid just turned 11, and it’s a bittersweet milestone. He’s getting more independent and growing up fast — sweet in many ways, but I miss my little one. Birthdays mean cake and ice cream, and my son is a huge ice cream fan (he would happily have it every night). He’s not the biggest cake enthusiast, but he does enjoy cookies and cream and ice cream sandwiches. So what’s the compromise? Make your own ice cream sandwich cake that you can customize to his favorite flavors. That’s exactly what I did — an easy, homemade ice cream sandwich cake that my kid loved and that cost far less than store-bought options.
I’ll admit I was intimidated at first — I had never tried making an ice cream sandwich cake — but it was much easier than I expected. If you can spread batter, scoop ice cream, and follow a few simple steps, you’ll have a crowd-pleasing dessert that looks impressive and tastes amazing.
Easy Homemade Ice Cream Sandwich Cake
Easy Homemade Ice Cream Sandwich Cake
- Difficulty: easy
Ingredients
- 1 box devil’s food cake mix (plus ingredients called for on the box)
- 1 large egg
- 1 gallon ice cream (any flavor you prefer)
- Cooking spray
- Plastic wrap
- Parchment paper
Directions
Preheat the oven to 350°F (175°C). Spray two 12×17-inch baking sheets with cooking spray and line them with parchment paper, leaving a bit of overhang. Prepare the cake mix according to package directions and add one large egg to the batter. Divide the batter evenly between the two prepared baking sheets, spreading it all the way to the edges. Bake for 9–10 minutes, then cool completely.
Once cooled, cover the tops of the cakes with parchment paper and place a 13×9-inch pan on top to use as a guide for trimming. Cut each cake to the size of the pan and remove any excess. Freeze the trimmed cake layers for about 30 minutes to firm them up.
While the cake layers chill, let the ice cream soften at room temperature until spreadable but not melted. Line the 13×9-inch pan with plastic wrap, leaving plenty of overhang. Scoop the softened ice cream into the lined pan and spread it evenly. Cover the ice cream with plastic wrap and press gently to smooth and remove air pockets. Freeze the ice cream layer until firm.
To assemble, place one cake layer on a clean baking sheet and remove its parchment paper. Lift the firm ice cream out of the pan using the plastic wrap overhang and set it on top of the cake layer, then remove the plastic wrap. Top with the second cake layer and remove its parchment paper. Trim any excess cake for neat edges. For a playful touch, use a straw to punch small holes in the top layer to mimic an ice cream sandwich texture. Cover the assembled cake and freeze for at least 2 hours before serving to ensure it is fully set.
Recipe source: easypeasypleasy.com
Lacie’s Easy Peasy Pleasy tips…
The cake-to-ice-cream ratio in this recipe is one my child loves. The process requires some time for freezing, but that downtime is useful for preparing other dishes or tidying up. As a bonus, any trimmed cake pieces make a tasty snack while you work.
I hope you enjoy making this Easy Homemade Ice Cream Sandwich Cake! Do you have any tips or favorite flavor combinations for homemade ice cream cakes?