Ice Cream Cake Recipe

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Ice Cream Cake
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  1. Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges. Remove wrapping from 8 cakes. Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan (cakes will fit snugly in pan).
  2. Place loaf pan in freezer while softening ice cream. Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese. Once ice cream is thickly spreadable, remove pan from freezer. Spread ice cream over top of cakes and to edges of pan.
  3. Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer. Tightly cover top of cake with overhanging plastic wrap. Freeze until fairly firm, about 3 hours.
  4. Fold mint extract, if using, into thawed whipped topping. Once cake feels firm to the touch, uncover top of cake. Invert onto platter; remove pan and plastic wrap. Frost sides and top of cake with thawed whipped topping.
  5. Refreeze for at least 2 hours or overnight. Thinly slice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 413.96 Kcal (1733 kJ)
Calories from fat 396.66 Kcal
% Daily Value*
Total Fat 44.07g 68%
Cholesterol 0.95mg 0%
Sodium 15.14mg 1%
Potassium 39.75mg 1%
Total Carbs 5.92g 2%
Sugars 3.79g 15%
Dietary Fiber 0.95g 4%
Protein 0.95g 2%
Calcium 29.8mg 3%
Amount Per 100 g
Calories 454.08 Kcal (1901 kJ)
Calories from fat 435.1 Kcal
% Daily Value*
Total Fat 48.34g 68%
Cholesterol 1.04mg 0%
Sodium 16.61mg 1%
Potassium 43.6mg 1%
Total Carbs 6.5g 2%
Sugars 4.15g 15%
Dietary Fiber 1.04g 4%
Protein 1.04g 2%
Calcium 32.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
  • 12

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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