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.

Easy!

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!

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Melted Ice Cream Cake

  • Author: Cookies & Cups

Ingredients

Cake

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

Glaze:

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

Instructions

Cake

  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.

Glaze:

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

Notes

**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.

 

109 Responses

    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.

  1. 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. 🙂

  2. 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.

  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!

  4. 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!!!!

  5. 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 imbugs@comcast.net
      Katie

    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 ! 🙁

  6. Christi

    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!

  7. trumome

    hi!
    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?

    1. shelly

      Hi, yes you are correct. My wording was definitely not clear. Omit the eggs, oil and water and sub in the melty ice cream, hence the 2 ingredients!
      Thanks for the catch!

      1. Katie

        Hi Shelly,
        I tried the recipe and doubled it, two cake mixes and two pints (32oz) of ice cream, the batter was super thick and brown on the outside, raw on the inside, what happened?
        Katie

        1. shelly

          That’s strange. I have never tried to double the recipe, so I am not sure what happened… I have made it multiple times as written and have never had an issue. Since its so thick you might need to lower temperatures and up the bake time. Sorry your alteration didn’t work out 🙁

  8. Jenny

    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!

  9. Katie

    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
    imbugs@comcast.net

  10. Lynn

    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 🙂

  11. 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.

  12. 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! Next time, I’ll probably try regular ice cream.

  13. 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! 🙂
    THANKS SO MUCH!
    Pam

    1. shelly

      That’s a shame… did you mix the batter in the mixer for 2 minutes as the boxes generally say? That’s the thing a few people haven’t done.

  14. Tena

    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!

  15. Jennifer

    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 oven door til time is up and be careful not to slam oven door do anything to jar/shake the cake while baking, my mom always told me this, she said it would make the cake fall, she was the best cook/baker ever!

  16. Jennifer

    By the way, I’ll post my results when I am finished. I love the idea. Using butter cream cake mix with butter pecan ice cream. Adding rum glaze with chopped pecans! Can’t wait till the ice cream melts and I can start baking!

  17. Jennifer

    Cake turned out great, I think without the eggs it would not have turned out. With just the melted ice cream I don’t think there is enough liquid.

  18. Louise

    Thanks for posting this recipe. After reading all the comments, I plopped the almost completely melted ice cream into my mixing bowl, then held it over a hot water bath while stirring for a couple of minutes to make sure the ice cream was all melted and not too cold. Then I added 3 room temperature eggs, cake mix and mixed it all up according to package directions. I decided to make cupcakes so the kids wouldn’t complain their sibling got the bigger piece ; )
    It was a big hit! My daughter is dreaming about all the different possible combinations. I see more melted ice cream cakes in my future…

  19. Vicki

    The first time a made this cake, I used only 1 box cake mix and 1 pint of ice cream. It was very good. I then re read the ingredients and saw that it says to add 3 eggs, so I made it again with the eggs and the first cake was much better than the latter. So I say cake mix and ice cream only!! Thank you for sharing this recipe, it doesn’t get much easier!!

    1. shelly

      I had so much feedback on this recipe that I made it again without the eggs and it was perfect everytime. BUT I went ahead and tried it with the eggs and it also worked, so I thought that the addition of the eggs might help people have better success.
      Most of the issues were because the cake didn’t cook through, which basically means that the batter is cold and isn’t cooking evenly.
      But, I agree with you that it is great without the eggs.
      So glad to hear positive feedback because I love this cake and hated that so many had trouble!

  20. Sharon

    De-li-cious!! We made this cake for a party and it worked wonderfully. Ours turned out such a beautiful golden brown that I didn’t want to glaze it. i did because who can resist that?! Next time I think I’ll thicken the glaze a bit though.

    Thanks so much! Keep the yummy coming!

  21. Tamika

    I am about to attempt this recipe for a gathering this evening, I noticed when I went to the store that hagan daz ice cream doesn’t come in a pint 414 fl oz compared to an pint which is 437fl oz and even the cake boxes vary. so I am hoping that I got the right mix of ingredients. I am using starbucks coffee ice cream and chocolate cake and yellow cake with talenti salted caramel ice cream it says it gelato is there a difference? I will l let you know how they turn out. either they will be a big hit At the party or I will end up buying a cake! ( I pray they turn out!)

    1. Tamika

      EVERYONE THOUGHT THE CAKES WEER GREAT THE CARAMEL CAME OUT A LITTLE MORE DENSE THAN THE CHOCOLATE BUT THE GIRLS ENJOYED BOTH CAKES THIS IS A RECIPE I WILL DEFINITELY USE AGAIN!!

  22. Anonymous

    Hi, how can I make this cake with chocolate ice cream? Would I use chocolate or vanilla cake? Could you give me some ideas? Thanks!

    1. shelly

      I net wither one would work great! The chocolate cake would just be a little chocolatier..and the vanilla would be a light chocolate!

  23. Jennifer

    I made this with strawberry cake mix, ben and jerry’s strawberry cheesecake ice cream, and topped it with cream cheese glaze and fresh strawberries….easy to make and soooo good!

  24. Sarah-Slice

    I’ve made this recipe twice and love it! The first was white cake with cinnamon bun ice cream, and last night I made spice cake and dulce de leche. I’m excited to try more flavor combinations.

  25. Jessica

    I made this last night with Butter Pecan Ice cream and Butter Pecan cake mix…OMG…My husband had to make me put it in the oven because I could have just ate it raw, eggs and all!! It was AMAZING!! Thank you for posting this recipe, I have already called my mom and sister and they are going to make their own versions. lol

  26. Liz

    I have made this cake twice now, once with blueberry cheesecake ice cream and tonight with the ice cream you have pictured and both times it turned out perfect. It’s a really fun cake to make with kids, mine love dumping the melted ice cream into the bowl with the cake mix. Tonight when I made it, I cut down the glaze recipe and added just a pinch of cinnamon to give a little extra spice flavor. I served it with semi melted vanilla ice cream and my family loved it!! Thanks for this awesome, and now my go to, cake recipe!!

  27. Pam

    I made this with spice cake mix and Edy’s Pumpkin Patch ice cream. Absolutely perfect! I will be making another and bringing to our Thanksgiving potluck at work 🙂

  28. Rhonda

    Hi there! Before I make this, will you please clarify if I use or not use eggs? Your recipe states “3 eggs”, however your feedback to someone’s comment states “omit eggs”, “hence 2 ingredients”. Your recipe still includes eggs. Thank you so much!

  29. Elizabeth

    I’m sorry but this was dreadful. And I bake in batches, so I made three separate cakes. All soggy. If cooked longer, still soggy but burnt. Reminded me of overcooked brownies. You mention “mixed reviews”. I scrolled down pretty far and didn’t find any negatives. I find it quite odd that so many people praise the recipe without trying it. I don’t like to leave negatives but I wish I read a few negatives about this before I wasted time and product making three.

    1. As I just posted, cake mixes are no longer 18.25 ozs..Most are 16.50 and less! Be aware and maybe measure your liquid according to directions on box. I have some extra mixes, so today I will bake using egg nog ice cream and Strawberry Duncan Hines cake mix. I will be careful with the melted liquid. Hope this helps you.?

  30. Ashley M

    I just finished baking this cake and it turned out great! I followed all the instructions and cooked my cake for 38 mins, as the box says, and it was perfect. I definitely will try different combinations of cake and ice cream flavors in the future.

  31. Maria

    I just founda recipe making a cake using the ingredients you mentioned. This called for coffee ice cream, French vanilla and 3eggs. Frosting was made with Kahlua and cream cheese. It was a tiramisu flavor. That is the reason I found your recipe. I googled cakes made with ice cream. I can’t wait to try other combinations.

    1. Shelly

      SOme people have made it with no eggs for allergy reasons, and I have tried that and it works as well…. but I prefer it with the addition of eggs. I find that it’s a nicer texture.

  32. Molly

    I made this recipe and it was just okay, and certainly not worth the sacrifice of an entire pint of Haagen Daz. The cake was a decent sponge, neither wet nor dry. The dulce du leeches flaver was not especially strong. Meh. Won’t be making it again.

  33. Pingback : How to Use Melted Ice Cream in Baking and Dessert | Good Cookery

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