Ice cream cake – step by step recipes for making a delicious dessert

The content of the article

An original cake made from homemade or store ice cream is a refreshing, moderately sweet and fantastically delicious dessert that will delight not only incorrigible sweet tooth. The main advantage of such a dish is the ability to safely experiment with the filling, adding to it your favorite ingredients to taste. Any housewife will be able to make a spectacular ice cream cake with her own hands. You just need to trust a good recipe, strictly observe the specified proportions and put a piece of your soul into each process.

Ice Cream Cake Recipe

The classic way to make homemade ice cream cake is quite simple. The base is baked from plain or chocolate biscuit dough, made from shop cake cakes or biscuits, which are pre-crushed to a crumb and mixed with butter. Ice cream is laid on top (it is prepared on its own or bought in a store). Dessert must be cleaned in the freezer for 2-3 hours. If desired, fruits, chocolate, cookies, berries, jellies, caramel, nuts are added to the filling. It all depends on the selected recipe, available products and free time..

Cake with ice cream inside

  • Time: 4 hours 10 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 233 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

A beautiful cake with homemade biscuit, delicate creamy berry ice cream and mouth-watering nut sprinkles is the best alternative to store muffins and buns. To decorate the dessert, use any nuts – walnuts, peanuts, hazelnuts, cashews. If desired, lightly brown them in a hot dry frying pan. It is easy to make the filling not only two-color, but also three-color. To do this, a third of the ice cream is mixed with strawberry puree, cocoa powder or boiled condensed milk. Pour over the finished dessert with chocolate sauce, thick fruit and berry jelly or cranberry syrup.


  • blueberries – 300 g;
  • cream – 100 g;
  • cream ice cream – 500 g;
  • powdered sugar – 1 tbsp .;
  • chocolate – 100 g;
  • nuts – 100 g;
  • flour – 1 tbsp .;
  • eggs – 4 pcs.;
  • vanillin – to taste.

Cooking method:

  1. Beat raw egg whites with powdered sugar until strong peaks.
  2. Introduce the yolks one at a time without stopping whipping the mixture.
  3. Add sifted flour, vanillin. Shovel.
  4. Spread the dough on a baking sheet, flatten.
  5. Bake for 12 minutes at 180 ° C.
  6. Put the finished biscuit on a towel, wrap it in the form of a roll. Leave to cool completely..
  7. Leave creamy ice cream at room temperature to make it soft.
  8. Kill blueberries in a blender bowl (you can use other berries, such as lingonberries or black currants instead).
  9. Mix blueberry puree with half a serving of ice cream.
  10. Unfold a towel with a biscuit.
  11. Put cream ice cream on one half of the cake and blueberry on the other.
  12. Connect the ends of the biscuit by slightly pressing it so that the dough fits snugly against the ice cream. The workpiece should resemble a filling tube, not a roll.
  13. Wrap in parchment paper.
  14. Tightly wrap with cling film in several layers. If necessary, the middle of the resulting workpiece can be bandaged with a thread.
  15. Put in the freezer for 3 hours.
  16. Melt the chocolate in a water bath.
  17. Add cream, mix with a whisk.
  18. Preheat the mixture without boiling.
  19. Remove the workpiece from the freezer.
  20. Carefully peel off cling film, parchment paper.
  21. Place dessert on a serving plate or clean cutting board with the seam facing down.
  22. Pour with cooled chocolate sauce.
  23. Until the sauce has frozen, quickly sprinkle finely chopped nuts on the cake.


  • Time: 4 hours 30 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 272 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

Thanks to the zest and freshly squeezed juice, the orange ice cream cake acquires a stunning citrus flavor that is simply impossible to resist. It is important to remove the zest correctly without touching the white pulp, otherwise the filling will be bitter. For this purpose, it is better to use the smallest grater, not a peeler. If necessary, biscuit chips, which are used as a base, are replaced with ordinary homemade or store cake. You can decorate the finished dessert with candied fruits, jelly in the form of candied orange slices or large bright orange physalis berries.


  • orange – 1 pc.;
  • cream ice cream – 400 g;
  • condensed milk – 250 g;
  • biscuit cookies – 300 g;
  • butter – 100 g.

Cooking method:

  1. Grind shop or homemade biscuit cookies in a blender bowl until crumbs.
  2. Add melted butter, mix.
  3. Put the resulting mixture into a split baking dish.
  4. Tamp, forming small edges along the edges.
  5. Remove the zest from the orange. Squeeze the juice out of the pulp.
  6. Beat condensed milk with orange juice, zest.
  7. Add melted ice cream, whisk again.
  8. Put the mass on the cake.
  9. Put the cake in the freezer for 4 hours.

Using oranges

Ice cream cake with pineapple and cream

  • Time: 3 hours 35 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 248 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

A delicious cake with juicy canned pineapples and chocolate is a win-win cold dessert for the whole family. The composition of the filling includes only two ingredients – fat cream and boiled condensed milk, which gives the cream a thick, delicious caramel flavor and the color of baked milk. The texture of the cream will be more interesting and rich if you add a little shortbread cookie to it, which should be broken into small pieces with your hands. Ready ice cream cake can be decorated not only with melted chocolate, but also with icing, fondant or airy coconut flakes.


  • canned pineapple – 550 g;
  • fat cream – 500 g;
  • boiled condensed milk – 400 g;
  • chocolate – 100 g;
  • ready-made biscuit cakes – 2 pcs..

Cooking method:

  1. Beat cream with a fat content of at least 33% with a mixer until lush foam.
  2. Add boiled condensed milk. Beat again until smooth..
  3. Put one sponge cake on the bottom of the split mold.
  4. Tilt canned pineapples in a colander so that all excess liquid is glazed. Juice can be used as an impregnation for ready-made biscuits.
  5. Spread pineapple rings along the walls of the mold.
  6. Spread the prepared cream on the cake.
  7. Cover with a second biscuit, slightly press down.
  8. Put in the freezer for 3 hours.
  9. Melt the chocolate in a water bath.
  10. Remove cake from freezer. Pour over melted, slightly cooled chocolate.

With the addition of pineapples


  • Time: 3 hours 15 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 317 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

A snow-white creamy cake with ice cream is a tall and very simple dessert, the whole process of preparation of which takes literally several minutes. The dish will be beautiful, as in the photo, if you decorate it not only with coconut flakes, but also with almond petals, pieces of golden caramel, white chocolate or praline – ground candied almonds. The decor will stick to the base more reliably if you remove the bowl from the refrigerator and immediately lower it into hot water for a few seconds. Thanks to this, the cake will easily slip out of the dishes, and the top layer of ice cream will melt and become soft.


  • cream ice cream – 500 g;
  • cream – 100 g;
  • ready biscuit cake – 1 pc.;
  • coconut flakes – 200 g.

Cooking method:

  1. Put sponge cake on work surface.
  2. Put a deep bowl on top, cut a circle of the desired diameter with it.
  3. Cover the bowl with cling film in several layers.
  4. Mix cream with melted ice cream.
  5. Put the resulting mass in a prepared container.
  6. Put a round cake on top, crush well.
  7. Put in the freezer for 4 hours.
  8. Turn the bowl over, place the cake on a serving platter.
  9. When the ice cream melts a little, sprinkle it with plenty of coconut.


  • Time: 2 hours 30 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 178 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

The original strawberry ice-cream cake turns out to be especially beautiful in section, thanks to the whole berries that are added to the filling. Such a berry dessert with rich bright red sauce will be a great addition to the menu for a romantic date or Valentine’s Day. Even a young and inexperienced housewife can easily cope with it, since almost all the ingredients are already ready for use. Making creamy strawberry ice cream and sauce takes literally 20 minutes, and the finished biscuit base eliminates the need to spend time baking cakes.


  • creamy ice cream – 1 kg;
  • strawberries – 600 g;
  • sugar – 350 g;
  • mint – 50 g;
  • ready-made sponge cake – 1 pc..

Cooking method:

  1. Combine 50 g sugar, fresh mint and 200 g strawberries in a blender bowl.
  2. Grind until smooth.
  3. Put the resulting strawberry sauce in the refrigerator.
  4. Remove the ice cream from the freezer. It should melt at room temperature and become soft.
  5. To beat in the blender bowl the remaining portion of sugar and 200 g of strawberries.
  6. Mix the resulting berry puree with ice cream.
  7. Put the finished biscuit cake in a detachable baking dish covered with cling film.
  8. Spread half a serving of creamy strawberry ice cream on top.
  9. Tamp the mixture so that it fits snugly onto the biscuit.
  10. Spread the remaining portion of fresh strawberries. Large berries are cut into halves, small berries are left intact.
  11. Put the remaining portion of ice cream on top.
  12. Gently smooth with a spatula without tamping so as not to crush the berries.
  13. Put in the freezer for 2 hours.
  14. Pour chilled strawberry sauce before serving. Instead, you can use the purchased berry jelly.


With homemade raspberry ice cream

  • Time: 4 hours 30 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 231 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

Real raspberry ice cream, made at home from berries, granulated sugar and fat cream, is an amazingly delicious, non-sugary dessert that store analogues can never be compared to. Such a filling for the cake is tender and uniform, it has a spectacular bright pink color and gives an unforgettable aftertaste of ripe raspberries. The amount of sugar is regulated, depending on the sweetness of the fruit – ice cream should have a slight acidity. Raspberry cake is prepared not only in the summer, but also at any other time of the year, because fresh berries can be replaced with frozen.


  • raspberries – 500 g;
  • fat cream – 500 g;
  • ready-made biscuit cakes – 2 pcs.;
  • sugar – 200 g;
  • vanilla sugar – 50 g;
  • lemon juice – 2 tbsp. l.

Cooking method:

  1. Rub raspberries through a sieve.
  2. Add sugar, lemon juice. Mix.
  3. When the sugar has dissolved, put the mixture in the freezer for 10 minutes.
  4. Beat cream with vanilla sugar until a firm foam.
  5. Add chilled raspberry puree. Mix.
  6. Put in the freezer.
  7. After 2 hours, remove from the chamber, mix.
  8. Put the finished biscuit on the bottom of the split mold.
  9. Spread raspberry ice cream on top. Tamp.
  10. Cover with a second biscuit. Push down well.
  11. Put in the freezer for another 2 hours.

Using berries


  • Time: 3 hours 35 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 264 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

Dessert with chocolate ice cream, sweets and cocktail cherries will decorate the New Year and any other festive table. Such a cake will fill the house with fantastic aromas of chocolate and cocoa. It is recommended to give preference to high-quality alkalized cocoa powder, which will give the biscuit a beautiful reddish-brown color and a more saturated taste. Dessert intended for adults can be prepared with the addition of seedless cherries aged in rum or vodka for at least 24 hours. Dried cakes should be soaked with a mixture of cherry juice and alcohol.


  • chocolate ice cream – 500 g;
  • cognac – 50 ml;
  • chocolate candies – 200 g;
  • eggs – 5 pcs.;
  • cocktail cherries – 10 pcs.;
  • cocoa – 6 tbsp. l .;
  • flour – 1.5 tbsp .;
  • sugar – 1 tbsp.

Cooking method:

  1. Separate squirrels from yolks.
  2. Beat raw egg whites with sugar until strong peaks.
  3. Pour cognac.
  4. Pour 5 tablespoons of cocoa, mix.
  5. In small portions introduce sifted flour.
  6. Put the dough in a baking dish covered with baking paper.
  7. Bake until cooked at 180 ° C.
  8. Cool the finished biscuit without removing it from the mold.
  9. Leave chocolate ice cream at room temperature. It should become soft and supple..
  10. Put melted ice cream on a cooled biscuit. Tamp.
  11. Spread chocolates on the cake, gently squeezing them with your fingers. It is advisable to use round confectionery without filling.
  12. Sprinkle with the remaining portion of cocoa powder.
  13. Put cocktail cherries on top.
  14. Put the cake in the refrigerator for 3 hours.

Mousse Raspberry

  • Time: 5 hours 40 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 269 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

A luxurious mousse cake with creamy raspberry flavor is a refreshing summer dessert that you can treat yourself and loved ones in the season of berries. Fresh raspberries will look even more appetizing on a frozen mousse if coated with neutral icing (this transparent confectionery mixture gives the berries a glossy shine, but does not affect their natural taste). An alternative is to sprinkle the fruit with a thin layer of sifted icing sugar. Optionally, a bright pink mousse dessert is decorated not only with raspberries, but also with blackberries, aronia, blueberries, red or black currants.


  • raspberries – 400 g;
  • honey – 2 tbsp. l .;
  • cream – 300 g;
  • cookies – 250 g;
  • lemon juice – 1 tbsp. l .;
  • eggs – 3 pcs.;
  • sugar – 4 tbsp. l .;
  • butter – 60 g;
  • icing sugar – 3 tbsp. l.

Cooking method:

  1. Combine cream and sugar in a saucepan or large enameled bowl.
  2. Boil over low heat for half an hour, stirring occasionally.
  3. When the sweet mass has cooled, beat with a mixer.
  4. Crush half a serving of raspberries with a rolling pin or the bottom of a glass bottle.
  5. Grind the resulting berry puree through a sieve.
  6. Mix raspberry gruel with whipped cream. Consistency must be uniform.
  7. Separately, beat raw egg whites with freshly squeezed lemon juice and sifted icing sugar.
  8. When the mass becomes high and airy, combine it with a creamy raspberry mixture.
  9. Cover the container with cling film. Put in the freezer for 2 hours.
  10. To remove, carefully remove the cling film. Mix mass well.
  11. Cover with foil again. Put in the freezer for another 3 hours.
  12. Grind cookies in a blender bowl until crumbs.
  13. Add honey, soft butter. Mix. The amount of crumbs can be adjusted, depending on the diameter of the baking dish, so that the cake is not too thick or, conversely, flat.
  14. Put the resulting viscous mass into a mold with removable sides, tamp.
  15. Bake 10 minutes.
  16. Cool without removing from the mold.
  17. Put creamy raspberry mass on the finished cake, smooth with a spatula.
  18. Wait a few minutes for the ice cream to melt a little.
  19. Garnish with the remaining portion of fresh raspberries, gently squeezing the berries in ice cream.
  20. Put the mousse cake in the freezer until it hardens..

Mousse with raspberries

Ice cream cake

  • Time: 5 hours 25 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 290 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: International.
  • Difficulty: medium.

Curd cake made in the form of glazed ice cream is a festive dessert that a child will especially enjoy. The shape of the dish can be any – round, square, rectangular. If the kitchen does not have a suitable container, you can make it yourself, for example, from a cardboard box from under the juice. If desired, the cake is additionally decorated with multi-colored pastry topping, finely chopped nuts, puffed rice or almond petals. Chocolate icing can be applied in 2 stages – the thicker the layer of chocolate, the tastier the dessert.


  • cottage cheese – 250 g;
  • sour cream – 100 g;
  • condensed milk – 200 g;
  • chocolate – 100 g;
  • ready-made biscuit cake – 1 pc.;
  • cookies to taste.

Cooking method:

  1. Kill medium-fat cottage cheese in a blender bowl.
  2. Add condensed milk, sour cream. Whip.
  3. Transfer the resulting mass into an oval or rectangular shape.
  4. Put in the freezer for 4 hours.
  5. Melt the chocolate in a water bath.
  6. Carefully remove the curd ice cream from the mold.
  7. Put it on a cake, cut off the excess.
  8. Pour with cooled melted chocolate.
  9. Stick cookies so that it resembles a wooden stick.
  10. Put in the freezer for another 1 hour.

Useful Tips

Making an ice cream cake with your own hands is not as difficult as it might seem at first glance. You just need to know certain nuances of cooking this beautiful, fragrant and unbanal dish at home. Useful tips and secrets of experienced confectioners will help surprise a family with a truly delicious dessert and avoid the most common mistakes:

  • An ideal basis for filling almost any ice cream cake is ice cream or cream ice cream without additional flavoring additives.
  • Shop ice cream should melt and soften at room temperature. To melt or lay it in a hot dish should not be.
  • When preparing homemade cakes, it is important to beat the whites separately from the yolks and sift the flour well. Due to this, the dough will be lush and high without the addition of baking powder, starch or soda.
  • When choosing store cake biscuits, it is important to pay attention to their color. Too light baking may indicate a low sugar content in the product, which will make the dessert fresh.
  • Homemade or purchased cakes can be slightly soaked with fruit juice or liquor.
  • The detachable container for forming the cake should be covered with cling film. If the dessert freezes to form, it will need to be left briefly at room temperature so that the ice cream melts.
  • It is advisable to prepare the cake at least one day before serving, so that it cools evenly, adheres firmly to the base and retains its shape when sliced ​​into portions.
  • 15-20 minutes before serving, the cake should be rearranged from the freezer to the top shelf of the refrigerator. The dessert will not melt, but it will become a little softer, so it will be more convenient to cut it.
Rate the article
( No ratings yet )
Add comments

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: