Ice Cream Cake


Preparation info

  • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

You know the best part about ice cream cake? The ice cream! And in an Ample Hills cake, ice cream is the star ingredient. We use silicone molds to build our five-layer cakes. Brownies work best as the bottom layer, but you could use ooey gooey cake or blondies, too.

The small cake pictured at right was made with a 6-inch (15-cm) round silicone cake mold. Its six layers are made of the ingredients listed to the left, but you can substitute other ice cream flavors, sauces, and baked treats.


Special Equipment


  1. To assemble the ice cream cake, mush the brownies into the base of the mold, forming a layer about as thick as a quarter. This layer is mostly for structure, as it provides support for the cake once it comes out of the mold.
  2. Smooth 3 tablespoons of the fudge on top of the brownie layer, then freeze until solid (about 1 hour). Cover the fudge layer with a 1-inch (2.5-cm) layer of Peppermint Pattie and freeze until solid (about 1 hour). Add another thin layer of fudge and freeze again. Add a layer of Strawberries and Cream almost to the top of the mold (it’s important to leave a small gap at the top of the mold for the whipped cream) and freeze overnight.
  3. Spoon whipped cream on top of the cake and use a spatula to smooth it into a completely level surface. Add sprinkles!
  4. Freeze the cake until the whipped cream hardens (about 1 hour), then gently pop the cake out of the mold and serve.