Naked Ice Cream Cake
It has been crazy-busy at our house! Mike and I have decided to sell our home. Although our house is in good shape, we’ve been doing all sorts of projects to spiff things up. When you know (or hope) lots of people will be examining every nook and cranny, there is great incentive to straighten every drawer and closet. It’s spring cleaning on steroids! I wish I could just focus all of my attention on one thing, but where’s that “pause life” button— anybody found it yet?
All of the upheaval on the home front makes our daily family time even more important. We don’t want Sam to feel stressed over all the changes and we still need to eat well. Our regular “mix up a moment” in the kitchen seems even more needful. Sam is so used to making yummy desserts and fun food with me, this is certainly no time to break that habit.
Using Pillsbury™ cake and frosting mixes makes everything so much easier, something I’m especially grateful for right now! The Pillsbury™ mixes taste great plus they’re convenient and economical. Walmart is a favorite source for our baking endeavors. It’s simple to stock up there and they carry all sorts of fun decorations.
This time we decided to make a trendy Naked Ice Cream Cake. Small fry helpers like to eat the extra pieces and lick the ice cream spoon in-between the steps! I’ve tried to be explicit in my directions, but this is really quite easy to make and it seems to wow everyone!
FYI – we made the cake with three layers so you have an extra layer to eat right away or freeze for later. You can also layer it in a pretty glass with whipped cream and fruit to make a tasty parfait if you’re putting a dessert table together for company.
- 2 boxes Pillsbury™ Moist Supreme Devil’s Food® or Chocolate Cake® (prepared according to instructions)
- 1/2 gallon vanilla ice cream
- 1 can Pillsbury™ Vanilla Creamy Supreme Frosting®
- 1 8-ounce block of cream cheese
- melting discs (or almond bark or white and milk chocolate chips)
- 1. Prepare each cake mix according to package instructions and bake (separately) in 9 inch round pan that has been buttered, floured and lined with parchment paper.
- 2. Bake according to package instructions. Allow each layer to cool and use a knife to go around the outside edge of cake layer to help loosen it from the pan. Use a knife or dental floss to “cut” the rounded tops off each layer so they will lay flat. Wrap and place in the freezer until completely frozen (freeze with layers of parchment in between them if you’re not wrapping them separately).
- 3. Scoop out half of the ice cream into a bowl to partially thaw. While ice cream is thawing, pull out one layer of cake. Put the layer into the bottom of a 9″ spring form pan upside down (so the part you cut is on the bottom).
- 4. Once the ice cream has thawed, use an offset spatula to evenly spread a 1 inch layer of ice cream all over the cake layer. Take out the second cake layer and trim as you did the first. With the cake layer upside down, press on top of the ice cream layer and return to the freezer for 30-60 minutes. About 15 minutes before you start your second layer, thaw the rest of the ice cream.
- 5. Spread the ice cream on the second layer of cake. It will be above the top of the spring form pan, so do your best to spread all the way to the edge. Use the offset spatula to help smooth the edges. Trim and add the last cake layer. Place back into the freezer until last layer has set.
- 6. Make the frosting by whipping one 8-ounce block of thawed cream cheese with one can of frosting.
- 7. Remove the cake from the spring form pan by running a hot knife around the edge, releasing the bottom layer of ice cream. Remove the cake from the pan and place on a platter. Frost the top layer with frosting and use the rest to fill in any holes and smooth over the sides.
- 8. Place melting discs in piping bags and microwave for 30-60 seconds. Squeeze bags to ensure everything has melted. Cut off the tips and drizzle over the top of the ice cream. At this point you can serve immediately or freeze until you’re ready to serve.
- This frosting is an easy cream cheese frosting “hack”. It really toned down the sweetness and was the PERFECT combo with the cake and ice cream.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
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