How to Make Ice Cream Cake

Why serve a store-bought ice cream cake when it's so simple to make one at home? Follow our step-by-step how-to to prepare a decadent dessert that layers mint-chocolate ice cream with moist chocolate cake.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Ice Cream Cake

Follow these simple instructions to prepare an indulgent mint-chocolate ice cream cake that will satisfy a crowd at your next cookout.

Get the Recipe: Ice Cream Cake

Line the Pan

Pour prepared cake batter into a parchment-lined pan and bake until a toothpick inserted in the center comes out clean (a few crumbs are OK).

Cover the Cake Layer to Freeze

Once the cake has finished baking, allow it to cool completely in the pan. Then, cover the cake with plastic wrap and chill in the freezer. Make room in your freezer for the serving platter that you'll build the cake on.

Flip the Cake Onto a Sheet Pan

Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have two 13-by-8 1/2-inch pieces. 

Smear On the Ice Cream

With the cake firmly in place on a rectangular serving platter, smear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place cake back in the freezer.

Press a Second Layer of Cake on the Top

After it has chilled 15 minutes or so, place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.

Make Chocolate Ganache

In a small saucepan, heat cream until it comes to a boil. Then, pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint-green color; then place it in a small pastry bag with a small plain tip.

Spread Chocolate Ganache Onto the Cake

Remove the cake from the freezer and, working quickly, spread the chocolate ganache over the surface of the cake, smoothing it with an offset spatula.

Pipe Green Ganache

Drizzle lines of the green ganache over the entire surface of the cake at a diagonal angle. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make a decorative pattern.

Cut Edges Off Cake

For a neat presentation, trim off the edges to even off the cake. 

Cut, Plate and Serve

Return the cake to the freezer until you're ready to begin serving. When it's time for dessert, cut the cake into neat, rectangular pieces for your guests to enjoy.

Next Up

How to Make Hard-Boiled Eggs in the Oven

"Hard-boiling" eggs in the oven is perfect for making large batches of eggs, and it offers consistent results with little fuss or attention required.