Custom Layered Ice Cream Cake
An extravagant multi-layered ice cream cake combining different flavors, textures, and toppings for a fully customizable, show-stopping dessert.
Ingredients
Base Layer
- 1 ½ cups crushed cookies or brownie crumbs
- 5 tbsp melted butter or coconut oil
Ice Cream Layers
- 4 cups vanilla ice cream softened slightly
- 4 cups chocolate ice cream softened slightly
- 4 cups strawberry ice cream optional, softened slightly
Toppings and Fillings
- 1 cup whipped cream vegan or dairy
- ½ cup caramel sauce or fudge drizzle
- 1 cup crushed nuts sprinkles, or candy bits
Instructions
Step 1: Prepare the Base
- Mix cookie crumbs and melted butter in a bowl until evenly combined.
- Press the mixture into the bottom of a parchment-lined springform pan. Freeze for 15 minutes.
Step 2: Build the Layers
- Spread the vanilla ice cream evenly over the crust. Smooth with an offset spatula. Freeze for 20 minutes.
- Repeat with the chocolate and strawberry layers, freezing each layer for 20 minutes before adding the next.
- Add whipped cream as a final layer and smooth it evenly.
Step 3: Decorate
- Drizzle caramel or fudge sauce over the top layer.
- Sprinkle crushed nuts, candy bits, or colorful sprinkles for a decorative finish.
Step 4: Freeze and Serve
- Freeze the assembled cake for 6–8 hours to ensure firmness.
- Remove from the pan and slice with a serrated knife for clean cuts.
Notes
Nutritional Information (Per Serving)
Calories: 370Total Fat: 20g
Saturated Fat: 11g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Vitamins & Minerals (Per Serving)
Calcium: 9%Iron: 8%
Potassium: 7%
Vitamin A: 6%
Magnesium: 5%
Additional Notes/Tips
- Freeze each layer completely to prevent melting during assembly.
- Experiment with flavors like mint, coffee, or cookies ‘n cream for variety.
- Warm the knife slightly for smooth, clean slices.
- Store leftovers tightly wrapped to keep them fresh and frost-free.