Description
This is the Best Birthday Ice Cream Cake there is! Layer of moist cake and ice cream layered on top of a waffle cone crust.
Ingredients
Scale
- 1 Box Yellow Cake Mix (including required contents, water, oil, eggs)
- 1.5 quart chocolate ice cream
- 1.5 quart vanilla ice cream
- 5 oz. Waffle Cones (about 12 waffle cones)
- 2 tbsp. Butter
- 2 sticks unsalted butter
- ½ c. shortening
- 4 c. powdered sugar
- 1 tbsp. Vanilla extract
- 2 tbsp. Heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350 Degrees
- In a large bowl, prepare the yellow mix cake as instructed on the box. Add the required amount of oil, eggs, and water and mix well until smooth. Spray a 9 inch springform with baking spray, and pour the cake mix inside the pan; bake in preheated oven for 20-25 minutes. Remove from oven and allow to cool. Once cool enough to remove from pan, place on cooling rack.
- In a food processor, add the waffle cones and pulse until ground into small crumbs. Turn into a medium size bowl and melted butter. Mix until crumbs appear wet. Sprinkle into the bottom of the 9 inch springform pan and flatten with hands or the bottom of a measuring cup. Place in oven for 5 minutes and allow to cool completely.
- Remove the ice cream from the freezer and allow to slightly unthaw (just enough to where the ice cream is easy to spread but not completely unthawed). Slice the cake evenly in half. Begin to spread the chocolate ice cream on top of the waffle cone crust. Use an icing spatula for easy spreading. Move as quickly as possible. Once the chocolate ice cream has been spread, place the top half of the cut cake onto the chocolate ice cream. Spread the vanilla ice cream on top of the first cake layer. Once the ice cream has been spread evenly, place the bottom half of the cake on top of the vanilla ice cream layer, bottom side up making a for a straight and even top of the cake. Place the cake in the freezer for, at least, 4-6 hours, or overnight.
- To make the buttercream frosting, using a handheld mixer, blend together the butter and shortening. Slowly add the powdered sugar and cream to make the frosting creamy. Finally, add the vanilla extract and pinch of salt and blend once more and set aside.
- Remove cake from the freezer and remove the outer layer of the springform pan. Very quickly, spread the frosting on the outside of the cake using a rubber spatula or serrated knife. If you want to add the sprinkles, place a handful of sprinkles in your hand and cup the sprinkles on the outside of the cake to stick. Do this over the sink or a pan for easy cleanup. Once your cake is decorated or frosted to your liking, cover in plastic wrap and place back in freezer for, at least, 4 hours and serve.
- Prep Time: 12 hours
- Cook Time: 25 mins
- Category: Dessert