Things You'll Need:
- Cake mix or cake ingredients
- Ice cream
- Frosting
- Large bowl for ice cream
- Large bowl for cake mixture
- Two jelly roll baking sheets
- One flat baking sheet or large cutting board
-
Step 1
Pre-heat the oven to the suggested temperature and mix up your cake batter. You can make it from scratch or from a box mix. Mix it according to directions but do not bake it in the conventional methods typically offered.
-
Step 2
two jelly roll pans with chocolate cakePrepare your two jelly roll pans or baking sheets. Grease and flour them on the bottom and sides. Make sure to cover the full surface for easy cake removal. Pour the cake batter into the pans dividing it equally. Only fill ¾ full or it will overflow and cause a mess in the oven. You might have leftover cake batter. Set it aside to make mini-cakes or cupcakes.
-
Step 3
Bake the two pans of cake batter for 13-17 minutes. Insert a toothpick in the center of the baking cake. If it is clean when you remove it, the cake is done. You don’t want to over-bake or burn the cake.
-
Step 4
cake, ice cream, frostingRemove the baked cakes from the oven and place pans on wire racks to cool. Take the ice cream out of the freezer while your cake is cooling. Scoop three cups of ice cream and place in large bowl. Put the rest of it back in the freezer. Stir the measured ice cream until it has a smooth consistency and place in the refrigerator.
-
Step 5
Cut the cakes to your desired size or shape if needed. Place one cake on the flat baking sheet or large cutting board. This will serve as the bottom layer or base. Frost the top side. Let it set for 5 minutes. Add your ice cream layer with a rubber spatula. Spread the ice cream evenly over the cake. Place your second cake on top of the ice cream. Frost and decorate cake quickly before placing the finished product in the freezer. Freeze for at least one hour or up to 24 hours before serving.
