Sweets and Truffles

Ice Cream Cake

This is a simple fun cake to make quickly with the children or grandchildren, building lovely childhood memories.

So simple to make and effective 🙂

What is an Ice Cream Cake?

An ice cream cake is a cake filled with ice cream with layers of sponge cake or swiss roll slices in between. A popular form is a three-layer cake, with a layer of ice cream between two layers of cake. 

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients Ice Cream Cake

Easy Version using sliced Swiss Roll
3 x Swiss Rolls Sliced evenly approx 1.5cm a slice
or Bake your own Cake Sponge using the following recipe.
8oz/200g Self Raising Flour
8oz/200g Sugar and Crumbs Strawberry Milkshake Natural Flavoured Icing Sugar or flavour of your choice.
8oz/200g Margarine.
4 Eggs
For the Ice Cream:
6oz/150g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar or flavour of your choice.
200 ml of Condensed Milk
600 ml of Double Cream 


Ice Cream.

1. Put all the ingredients into your mixing bowl and mix on medium speed.

2. As the mixture starts to thicken this is the time to colour your mixture if desired.

3. Once the mixture has thickened divide between 2 x 8 inch sandwich tins that have been lined with Cling Film.

4. Place the Ice Cream in the freezer overnight.

Cake Mix

1. Sifted flour.  Set to one side.

2. Then, place the butter into your mixing bowl, beat the butter on high speed until light and fluffy. Add the Sugar and Crumbs natural flavoured icing sugar and beat on high until creamed together well. Ensure you scrap your mixing bowl to ensure all ingredients are incorporated then mix again.

3. Add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in.

4. Now add the flour to the mix and fold in gently ensuring all the flour is incorporated into the mixture.

Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. 

5. Divide the batter between 2 x 8 inch Sandwich tins that have been lined and greased.

6.  Bake for approximately 25 minutes or until the cakes are baked through. Test to see if they are baked using a cocktail stick or cake tester.  Insert a cocktail stick into the centre of the cake. If it comes out clean, it is baked. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling with the Ice Cream.

Assembling the Cake

1. Line an 8 inch by 3 inch loose bottom cake tin with Cling Film.

2. Line the bottom of the tin with slices of Swiss Roll ensuring they are butted up together leaving no gaps. If using a Sponge Layer put that at the bottom.

3. Take one of the Ice Cream Layers you have made from the freezer and decant it from the tin. Place on top of the Swiss Roll or Sponge Layer and press firmly down using the cling film or a piece of greaseproof paper, this is to ensure the Ice Cream Adheres to the cake.

4. Apply another layer of the Swiss Roll or sponge layer again ensuring there are no gaps between the pieces of Swiss Roll.

5. Repeat step 3 then put the loose bottom of the cake tin you have taken the Ice Cream from and use it to press firmly down on top of the last layer of Ice Cream to ensure it adheres to the cake, cover with cling film and place in the freezer for approx 30 mins.

6. Place a Decorated Cake board on top of the tin and turn over, gently remove the tin from the Ice Cream tin, remove all the Cling Film.

Decorating your cake

If you wish to decorate the top of your Ice Cream Cake,  I would use a Wilton Open Star 1M tip to pipe Cream swirls on top. Place half of a Strawberry on top of each of the Cream Swirls.


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