Recipes and Cooking Layered Ice Cream Cake Have your cake and ice cream too with this customizable homemade ice cream cake recipe. Choose the flavor of cake you love most and the perfect ice cream pairing, then assemble in a springform pan for the perfect party cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 16, 2021 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 15 mins Cool Time: 60 mins Freeze Time: 4 hrs Stand Time: 10 mins Total Time: 5 hrs 55 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 pkg. 2-layer-size chocolate or white cake mix ½ gallon vanilla bean or other desired-flavor ice cream, softened 1 8 ounce pkg. cream cheese, softened ½ cup powdered sugar ¼ cup milk 1 teaspoon vanilla 1 16 ounce container frozen whipped dessert topping, thawed Directions Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Prepare cake mix according to package directions. Spread batter into prepared pans. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spread half of the ice cream over cake in pan. Top with second layer; spread with remaining ice cream. Top with remaining layer. Cover with plastic wrap and freeze 3 to 4 hours or until firm. For frosting, in a large bowl beat cream cheese, powdered sugar, milk, and vanilla with a mixer on medium to high until light and fluffy. Stir in a small amount of whipped topping to lighten; stir in remaining topping. Remove sides of springform pan. Using a wide spatula, transfer cake to a plate. Spread top and sides with frosting. If desired, pipe additional frosting around top edge of cake. Freeze, uncovered, 1 to 2 hours or until firm. Store, covered with plastic wrap, in freezer up to 1 month. Let stand at room temperature 10 to 15 minutes before serving. Change It Up In addition to swapping out the cake mix and ice cream flavors each time you make this festive cake, there are a variety of ways to jazz it up. Try stirring one or more of the following ingredients into the softened ice cream or sprinkling them on top of the cake's layers: chopped cookies, brownies, or chocolate candies; flaked coconut; chocolate chips; chopped toasted nuts; or chopped fresh fruit or berries. You can also add layers by drizzling or spreading the cake with fudge, caramel, marshmallow, or butterscotch ice cream topping or a thin coat of your favorite flavor of jam. Print Nutrition Facts (per serving) 481 Calories 26g Fat 55g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 481 % Daily Value * Total Fat 26g 33% Saturated Fat 14g 70% Cholesterol 88mg 29% Sodium 321mg 14% Total Carbohydrate 55g 20% Total Sugars 38g Protein 6g Vitamin C 0.6mg 3% Calcium 131.3mg 10% Iron 0.9mg 5% Potassium 169mg 4% Folate, total 28.2mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.