…for ice cream CAKE!
Remember last weekend when I made FIVE ice cream cake for Miss Riley’s 1st birthday party? They were a definite hit and easy as could be to put together!
I’ve been making these cakes for about a year or so, and my favorite thing is that they’re highly customizable. You can use whatever type of cookie/cracker crust, ice cream, and add-ins that you want and still achieve the same result. For St. Patrick’s Day last year, I made an ice cream cake with an Oreo crust + mint chocolate chip ice cream. For Riley’s party last week, I made two cakes with a chocolate graham crust/chocolate ice cream, two cakes with a regular graham crust/vanilla ice cream, and one cake with a regular graham crust/party cake ice. Whatever works!
Without further ado, here’s my homemade ice cream cake…
Homemade ice cream cake
Serves about 12
- 8 graham crackers (any flavor)
- 2 Tbsp. butter, melted
- 1 half gallon ice cream (any flavor)
- 1 tub fat-free Cool Whip
- Add ins/toppings — sprinkles, pretzels, chocolate syrup, crushed cookie, etc.
- Before you do anything, allow your ice cream and Cool Whip to thaw. You want them to be as soft as possible (without melting) to make it easy to layer later. (I typically wait 30 minutes; it’ll vary depending on temperature of your house.)
- Spray a 9 x 13 pan (or 9 x 9 for thicker cake) with cooking spray.
- Next, crush your graham crackers. (I place mine in a sealed plastic bag and used a mallet to crush. For a finer crust, add graham crackers to food processor and then pulse to desired consistency.)
- Place in bottom of pan with 2 tbsp. melted butter. Mix and begin to form crust.
- Next, take your soft ice cream and spread evenly over crust.
- If you are using any add-ins (see options above), put these here. (My favorite is crushed pretzels!)
- Finally, spread thawed Cool Whip evenly over top of ice cream.
- Cover and place in freezer for at least one hour to harden. (You will want to have it thaw slightly before serving.)
How to level up this recipe:
- To make this “healthy,” stick with low-fat graham crackers for the crust and a natural ice cream/frozen yogurt.
- Add a layer of frozen strawberries between ice cream and Cool Whip.
How to level down this recipe:
- Use half a sleeve of crushed Oreos instead of graham crackers for a richer crust.
- Use a layer of hot fudge (major yum!) in between ice cream and Cool Whip.
Want to impress a party you’re heading to this weekend? Take along one of these, and I promise you will! I am off to a dinner date night with the hubby and then I’m heading back to PA to celebrate my sister’s 21st birthday…I’ll share those festivities with you later this weekend. Make it a good one!