Win the BBQ with Homemade Ice Cream Cake — All You Need Are These 3 Tools

I used to work as a professional baker. And even though I make my living testing and writing about kitchen products, I still enjoy making homemade treats in my free time. However, as soon as the temperatures start to rise, I avoid my oven as much as possible. I don’t enjoy subjecting myself to a stifling kitchen on a day over 32°C. So, when do I want to make dessert? I prefer homemade ice cream cake.

Maybe it’s the fact that I’m a summer baby who always asked for ice cream cake instead of a traditional birthday cake, but there’s something so nostalgic about that first bite of a sweet and refreshing slice – an obligatory layer of crunch, of course. . Now that I’m an adult, I can customize it however I want, and so can you. I promise! Making an ice cream cake at home is child’s play and everyone will do it ooh And aah as soon as it hits the table.

That said, you’ll need the right tools. I use these three essentials: a springform pan, an ice cream scoop, and an offset spatula. Here’s a quick TikTok video tutorial I made to show you exactly how to do it:

See? This is barely a recipe and more of a process. To get started, you’ll need a springform cake pan:

I like to line my pan with plastic wrap (okay, I guess that’s one more item you’ll need, but chances are you already have some at home). This just provides extra assurance that your cake won’t stick and makes it easier to separate the icing from the bottom of the pan. Once that’s done, I take my ice cream scoop:

Amazon

I prefer this style because it helps soften the ice cream as you scoop it with the warmth of your hands. The shape allows you to get a nice round scoop of ice cream – not so essential for an ice cream cake, but it makes for very aesthetically pleasing sundaes. Oh, and you don’t have to worry about exhausting your fingers pressing a lever to release it. I bought mine at my favorite ice cream parlor in New York, and if it’s good enough for the pros, it’s good enough for me.

$21 on Amazon

Put some ice cream in the mold, enough to cover the entire bottom. You can make this first layer as thick as you like, but I recommend making it at least 1 inch thick; otherwise it will mix with the filling when you cut it. (Scroll down the photo of the cake I made and you’ll see that I was out of ice cream, which caused this problem – oops! It will still taste great no matter what.) Once your cream frozen in, it’s time to smooth it with an offset spatula:

Amazon

Trust me, using one is a lot easier than, say, a butter knife when it comes to smoothing ice cream. It’s wider, so you can cover more surface area at once, and since it’s flat, you’ll get a nice, even finish on top. I use mine for frosting cakes, leveling brownie batter, and even removing baked goods from pans, and with Ateco, you know you’re getting a quality product. These come in a variety of sizes; I’d recommend getting one that’s slightly shorter than the length of your pan, like this 7.75-inch blade.

$9 on Amazon

After smoothing the first layer of ice cream, it’s time to make the toppings. (You may need to chill your base first if it looks soft.) I always like a crunchy element—I often use pretzels for a little saltiness, but crushed Oreos, graham crackers, walnuts, or any other crunchy cookie will be delicious. I recently spread a layer of peanut butter on my ice cream and pressed my pretzels into it for even more flavor, but you can use chocolate fudge sauce, marshmallow fluff, caramel sauce…the world is your oyster, er, ice cream cake.

Once your toppings are in place, you can add more ice cream on top, smooth and chill your cake in the freezer. I usually make a two-layer cake to keep things simple, but if you want to stack it high, make as many layers as your pan allows! Once the stack is frozen, remove it from the mold and turn it over onto a plate to remove the plastic. From there, decorate as desired. I usually frost mine with homemade whipped cream, but you can keep things as simple as adding sprinkles.

Amazon

If you’re like me and prefer to avoid artificial food coloring, these plant-based sprinkles are just as vibrant and will brighten up any dessert you make this summer.

$8 on Amazon

Pro Tips for a Homemade Frosted Cake:

• It will be a lot It’s easier to spread your ice cream if it’s a little soft — just don’t let it melt too much!

• The freezer is your best friend. When making your ice cream cake, don’t hesitate to put it back in the fridge if necessary. If it melts too much, it won’t keep its structure and will be difficult to work with.

• While I generally like to make as many desserts from scratch as possible, I’ll echo my icon, Ina Garten, and say “Store-bought is fine!” when it comes to ice cream. I made my own whipped cream, but it’s not necessary.

• As much as I like soft serve ice cream, it’s not ideal for ice cream cakes. To keep the cake in shape, you’ll need to use harder ice cream.

• Keep the ice cream cake frozen until ready to serve. If it melts too much, it will be harder to cut into clean slices.

• Don’t worry if the result isn’t “perfect”: it’s ice cream, so everyone will love it no matter what!

If you have Amazon Prime, you’ll of course get free shipping. Not a member yet? No problem. You can sign up for your 30-day free trial here . (And by the way, those without Prime still get free shipping on orders of $25 or more.)