Doesn’t every celebration deserve a cake? And this one is absolutely delicious.
It has been on my bucket list for a while to make an ice cream cake. I’ve never made one before, so I’m quite proud of my first attempt. It was quite a bit of trial and error, but it’s worth it and is a perfect addition to your holiday parties.
Note: Start making this the day before you need it.
- 1 container (1.5 qts) vanilla bean ice cream
- 1 box chocolate fudge cake mix
- 1 cup chocolate with a caramel center
- approx 1/2 cup caramel topping
- 1/2 cup apple sauce
- 3 eggs
- 1 cup water
- 1/2 cup International Delight Hershey’s Chocolate Caramel Creamer
- 1 cup Cool Whip
- extra chocolate (for shaving over the top of the ice cream cake)
Soften the vanilla bean ice cream then pour into a mixing bowl. Blend on low speed using an electric beater until smooth. Roughly chop the chocolate with caramel filling and add that to the bowl and combine with a spoon.
In a loaf pan place a large sheet of freezer paper so that it spills over the sides. Pour half of the ice cream into the pan. Swirl a little of the caramel topping over the top and use the end of a spoon to swirl it through the ice cream a little. Make sure that the ice cream fits perfectly into the base of the pan and has a smooth top. Wrap the excess freezer paper over the top. Place a second sheet of freezer paper over the top exactly as you did the first and pour the second half of the ice cream in. Repeat the caramel process. Wrap the freezer paper over the top and pop the pan into the freezer overnight.
The next day prepare the cake.
Pre-heat the oven to 350F. Grease and flour a loaf pan – if you don’t have a second loaf pan exactly the same size as the one you put the ice cream in, carefully remove the ice cream and place on a tray in the freezer so you can re-use the pan.
Combine the cake mix, eggs, water, apple sauce, and International Delight creamer into a bowl. Beat on low speed until all of the ingredients are combined, and then on a higher speed for about 2 minutes.
Pour the cake mix into the loaf pan and bake for approximately 35 minutes, or until a toothpick in the center comes out clean.
You will have some excess cake mix, I made a few cupcakes with mine.
Once the cake is done, remove from the oven and turn onto a board to cool. After the cake is cool cut it lengthways into three even slices.
Place the first slice onto a cake board, top with one of the ice cream blocks, repeat, ending with cake at the top. Use a sharp knife to trim the sides so that they are even. Top the cake with Cool Whip, and then shave chocolate and caramel chocolate over the top. Place wax paper around the sides of the ice cream cake and freeze until ready to serve.
I can’t wait for dessert tonight. It’s Jay’s 17th birthday today and normally I buy him an ice cream cake for his birthday because he doesn’t really like regular cake. I hope he loves it as much as I loved making it for him.
The International Delight Facebook page shares coupon savings and a chance to share your delight this holiday season.
If you are looking for even more baking ideas using International Delight creamers, then you will love our group Pinterest Holiday Baking Board.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.