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:



  • 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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102 Comments on "Melted Ice Cream Cake"

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Amy | She Wears Many Hats

Oh my! So tempting.

And your photos are marvelous!!!


I don’t have a lot of words right now either, I’m too busy slurping up drool. Looks EXCELLENT!

Andrea L. Arnold

Have you ever tried to make your own dulce de leche? I see you use it here. I’d love a tutorial if anyone out there knows how. I’ve ruined quite a few batches. Thanks!


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!


You don’t need a lot of words with something that looks that good!!!

Cristin (Pinkie)

Oh boy that looks yummy! I might just have to try it with the same ingredients you did. YUM!

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. 🙂

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.


You mean I can bake a cake with a box of mix and my favorite ice cream? I love you.


Just think of all the flavor combinations. That said, Im all in for the dulce de leche! Beautiful and yummy Shelly!


That sounds fantastic! Thanks for such an easy to throw together recipe…..can’t wait to try it!

Robyn | Add a Pinch

Absolutely GORGEOUS!!!


This is amazing! My mind is swirling with all the flavor combinations!

Londa Crigger

Oooo! Does this recipe have any room for a couple of spoonfuls that might disappear during the melting process? Looks fabulous!


Yum!!! I love easy recipes……and ice cream 😀 this is on my to make list for sure!

Georgia Pellegrini

Oh geez, these close ups are so alluring! Looks amazing, I wish you were my neighbor so I could invite myself over often.




LOVE this cake!


This looks DEVINE!!!

Kacey S

This looks yummy. I think I’m going to try it with raspberry sherbet and fresh raspberries on top…


looks really really good, Shelly!! Thanks for an easy, yummy treat!


This looks amazing!!!! Mmmmmmmmm!!


This is FABULOUS! I love it! I’ve never heard of such a cake! You, my friend, are a GENIUS!


What a unique recipe, Shelly! Love it!


You just took my favorite ice cream and combined it with my favorite cake flavor and covered it in my favorite topping. Diet.Over.


Wow, that looks heavenly and what a fun idea to use melted ice cream! Endless possibilities.


Hope this moist and deliciously looked cake soothed the rough week right out of you. I think it would me.

Monica h

This looks fantastic! Love that’s theres no measuring either!

Have a great weekend.

~Monica h

Lauren at Keep It Sweet

Oh my! That cake just looks incredible. Hope you are having a wonderful weekend!


Ohhhh MY WORD! This must taste like heaven! Stumbled and PINNED!

Robyn | Add a Pinch

This is absolutely gorgeous, Shelly!

Cookie Sleuth

What a delicious looking cake and perfect when you are short on time.


“And then I ate it. With whipped cream.” I love it! Can’t go wrong with a little whipped cream on top!


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. 🙂


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!

Debbie Scott
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!!!!

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??


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 [email protected]

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 ! 🙁


I recently came across your blog, thanks to Pintrest! Your recipes are so yummy and your photography is fab! Im going to try the Melted Ice Cream Cake tonight!


Great photos! This cake is pretty much…amazing!


I hate to show my ignorance, but I’m kinda confused…

“Then prepare the cake according to the box directions BUT omit the water and sub in the melty ice cream.”

I’m thinking you meant to omit ALL the ingredients, including the water? Then use the pint of ice cream instead (hence the comments on “two ingredients only!”) …Like I said, I’m confused!!
There are usually eggs, or some equiv. in ice cream, and plenty of fat, of course to replace the oil the cake mix might say to add when baking it the normal way.

Am I on the right track?


I just found your blog yesterday, and made it my mission to make this cake ASAP. So, I made it today. I used a spice cake mix with maple nut ice cream, and topped it with a maple glaze. Can you say AMAZING?! The cake stuck to the top of my fluted pan just the teensiest bit, so it wasn’t exactly the prettiest thing, but the flavor was out of this world. Thanks so much for the wonderful idea!


I made this recipe, only doubled it, two boxes of cake mix and 32oz. of ice cream and the batter was really thick, what did I do wrong or did I? I bought a butter cake recipe and southern slow churned pecan ice cream. Not all the ice cream was completely melted, but most of it was and there was also pecans in it, but not that many could that have anything to do with the really thick batter. Please email me at my email address and not this recipe website. Thanks
[email protected]


I am always on the lookout for things that look and taste llike a lot of work went into them,the flavor possibilities are endless on this one , can’t wait to try it 🙂

Amelia @ Eating Made Easy

I’ve never been able to decide which is my favorite dessert – cake, or ice cream. Now I don’t have to! This is genius!

Michelle Taylor

Loved this recipe, ran out tonight and bought the cake mix(Betty Crocker) and ice cream (butter pecan from turkey hill). My cake didn’t rise though, it was still good, will try again.

Celi BIrke
I tried this cake vegan – used 2 cups flour, 1.5 cups sugar, 1 tbsp baking powder, and then a pint of vanilla coconut milk ice cream. I don’t know how the orig. recipe turns out, but with the coconut milk ice cream (which is dairy-free), it mixes to be more of a gummy dough than a batter. The final result is very moist with hints of coconut. Only downside was how gummy it turned out. We also subbed strong coffee for milk in the glaze. Same amounts, just coffee not milk! Loved the recipe and enjoyed experimenting with it!… Read more »

Hi, I made this last night,and I must have done something wrong! I let my ice cream (Ben and Jerry’s Creme Brulee ‘) melt completely,and put it in with my cake mix(butter golden), omitting the oil,water,eggs,etc. Mixed it and baked it in a greased and floured bundt pan at 350 degrees and it was 3 inches high! What did I do wrong? Tasted great,but was a flop! Help! Please email me and tell me what to do! 🙂


Made this cake tonight,did not turn out, it didn’t rise.


Do you need 3 eggs or NOT??? Thanks!


Made this for my family for Valentines Day. For the Glaze I added a little spiced rum and cinnamon. Then topped it with Dulce De Leche. It was AMAZING! Thanks for such an easy recipe!

Getting ready to make my first ice cream cake, after reading comments about no rise cakes my only solution is to add the eggs. Eggs are the ingredients to make baked items rise. The more eggs the higher the cake will rise. I wouldn’t add more than the 3 eggs for the recipe, don’t think you need anymore liquid. Also done on the outside and gooey on the inside sounds like oven temp is off. Next time use a cake tester or toothpick to check cake before taking cake out of oven. One last advice is to not open the… Read more »