Melted Ice Cream Cake

So today is Friday.

I’m not going to bore you with a lot of words.

Honestly, I don’t even HAVE a lot of words today.  The week has fried my brain.

So I have the perfect Friday cake.

It’s easy and starts with a cake mix and a pint of your favorite ice cream.

Do I need to convince you any further?

You can use any flavor combination you want.

I chose the always reliable combination of vanilla cake and dulce de leche ice cream.  Solid.

Let your ice cream sit on the counter for a bit.  He needs to loosen up.

Then prepare the cake according to the box directions BUT omit the water and oil and sub in the melty ice cream.  The entire pint.

*Let me break that down:  You will need Cake Mix, a pint of ice cream and 3 eggs.


Then bake it up.  I used the always overlooked bundt pan that sits in my cupboard collecting dust.

Grease it and fill it and bake it…just follow the bake times on the box. When it’s baked and cooled…you can eat it.  OR you can glaze it.  Do whatever you want but I would go with the glaze.  It’s ok to give in to the peer pressure.

Cover it all!  Let it set…it won’t take long.

Then you can eat.  BUT since I just bought this delicious looking dessert topping I might as well use it. I have heard you can make your own dulce de leche…but I am using a box cake mix and a pint of ice cream…let’s not complicate things.

I just gave it a little drizzle.

And then I cut it.

And THEN I ate it.  With whipped cream.

Have a great weekend!


Melted Ice Cream Cake

  • Author: Cookies & Cups



  • 1 box cake mix (18.25 oz) in any flavor
  • 1 pint ice cream, melted
  • 3 eggs


  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla



  1. Preheat oven to 350
  2. Grease cake pan liberally with cooking spray or butter and flour.
  3. Mix the cake mix, eggs and ice cream together and beat for 2 minutes on medium speed.
  4. Follow box for baking times. Time will vary based on type of pan you use.
  5. Let cool and remove from pan.
  6. Allow to cool on wire rack.


  1. In medium saucepan combine ingredients with a whisk over low heat.
  2. Stir until glaze is smooth.
  3. Pour over cake.


**I have had mixed feedback on this recipe. All I can say is that I have made it numerous times and it turns out perfect. Make sure your ice cream isn’t still frozen, because if it’s still cold your batter will be cold and your cake will not cook all the way through.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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110 Responses
  1. Tiffany

    So I tried to make this today and it was a total fail 🙁 It kinda imploded after I took it out of the oven and and once I took it out of the pan I realized the outside was cooked and the inside was totally raw. Any ideas on what I did wrong? Do you think it’s a problem that the ice cream was still cold when I dumped it in??

    1. shelly

      Oh man! That stinks! I can’t imagine why it wouldn’t have cooked properly for you…The ice cream should be pretty melty when you mix it in the batter…
      It actually sounds like the oven temperature was off…

      1. Tiffany

        Thanks Shelly, I’ll have to try again sometime soon. The ice cream was starting to melt but was still cold enough to make the mixing bowl feel cold…

        Only I would mess up something so easy!!

    2. Katie

      Hi Tiffany,
      I tried it too and the same thing happened to me. My ice cream was not completely melted either, but most of it was and it was butter pecan ice cream with pecans and I thought that might have been the problem too. Don’t know, has the author of the recipe gotten back to you, I still really want to makie it. email me at

    3. Sheri Hall

      Mine also was a flop – Went back and reread the directions – I did exactly as described and used same ingredients – Not sure what went wrong ! 🙁

  2. I have to tell you how much I just love your site. Another simple and simply divine recipe that I can’t wait to try with my 5 children. They LOVE having fun in the kitchen but I’ve always shied away from it… you make it so simple and I almost always have all the ingredients already in my pantry. What a fun treat it will be to make this on our last day before back to school. I am looking forward to making many more of your recipes for after school treats. Thank you for making me a better mom!!!!

  3. shelley

    I tried this with triple chocolate cake and mint chocolate chip ice cream, with a chocolate glaze…next time I’d add a little more mint in the cake (or make mint chocolate glaze). The cake’s texture was great!

      1. Jade

        Had a tub of cheap ice cream in the freezer, worked perfectly.

        Make sure the ice cream is 100% melted be for adding sieved flour – if the mixture is cold- leave it out for an hour to get to room temp.


  4. i’ll be honest–no little pint of haagen dazs has ever lasted long enough to go into a batch of cake, however temptingly delicious it may be. 🙂

  5. Toni A

    Seriously, I think I love you!! We are having a bake sale tomorrow and I’m so making this tonight. I might try it with cherry garcia icecream though.

  6. Patti S

    Yum! I knew I shouldn’t have finished off the ice cream last night!
    And by the way…your brain is suppose to be fried by Friday, that’s why it’s called Fri-day isn’t it? Although, mine’s usually toast by Wednesday so I can’t say for sure. 🙂

    1. shelly

      I’ve always been scared to make it…exploding cans and all that…but I have heard that it is so easy! I will have to give it a try!

    2. Nota

      It is very easy, just boil the sweetened milk in the pressure cooker (to save time). Compute that fluid takes about thirty minutes, to more textured forty to forty-five minutes, and solid texture, around pentinta minutes to an hour. Caution, do not holes in the box in this case!

    3. Sandra

      Place sweetened condensed milk in pot of water, making sure to cover can, boil for 2 to 2.5 hours. make sure can is covered with water at all times. Makes easy Dulce de leche. I do it all the time and have never had a problem. DO NOT BOIL DRY! Cool well before opening. You can have can standing up words or on it’s side.

      1. Derrick

        I do this, too. I use the pasta insert in my stock pot when I do. It makes getting the cans out a breeze and keeps the cans elevated away from the heat source to help with scorching. Also, remember to remove the paper labels from the unopened cans of sweetened condensed milk before you put them in the pot, otherwise you’re in for a bit of a mess.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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