This easy to make ice cream cake is loaded with creamy cherry flavor, chocolate bits and rich devil’s food cake!
There are so many great things about summer. Well one, really, no school. No school means sleeping in, lazy afternoons hanging out by the pool, vacations, sleeping in, swimming, campfire s’mores, did I mention sleeping in?
Ya, I’m as excited for summer as the kids are. No more rushing out the door, no more parent pick up line, and no more science projects or fighting over homework.
When I think of summer, I also automatically think of ice cream cake. When my sisters and I were kids, my mom used to make them for us.
The first time I can recall her making an ice cream cake, I remember thinking, “you made that?”. I was pretty impressed. So, you could say that this recipe is not only dedicated to summer, but to mom, too.
I was at the store looking for a few things I needed for dinner, and in a good mood, so I figured I’d get the kids some ice cream. Let’s face it, they were gonna bug me for some anyway. Better for this mom to stay ahead of the curve.
I couldn’t decide between Blue Bunny® Mocha Me Hoppy™, Blue Bunny® Blu’s Birthday Party® and Blue Bunny® Cherry Pickin’ Chocolate™ for my ice cream cake.
So, naturally, I got all three. And I threw some Smucker’s Magic Shell Chocolate Fudge Flavored Topping into the mix while I was at it. May as well score extra points, right?
I knew I wanted to make an ice cream cake, but, the compelling question was, which flavor was I going to use? My mom always made hers with devil’s food chocolate cake and vanilla ice cream.
My guess is she knew that my sisters and I wouldn’t eat any other flavor of ice cream, so, making a devil’s food chocolate cake was pretty much a no-brainer for me.
I’m a big fan of cherries and chocolate, so Blue Bunny® Cherry Pickin’ Chocolate™ seemed like the obvious choice.
Confession #192- sometimes using a cake mix is the right answer, especially when making an ice cream cake.
Yes, you heard me. I used a box cake mix and I don’t care who knows it. I don’t, nor will I ever, pretend to be Miss Susie Homemaker.
My house is a cluttered disaster on most days, but my kids are clothed and fed. Well, most of the time. Since the only two left at home are 19 & 14 years of age, I figure it’s up to them for the most part now.
In fact, my 19-year-old makes ME breakfast most mornings. Yep, I’m that mom.
But, enough about me, and more of this ice cream cake.
Simply prepare the cake mix just like it says to on the box and bake it in a 9×13 inch pan.
Once it’s cooled, get the ice cream ready. Can you see those chocolate bits? So good.
Next, pile it on the cake and spread it evenly.
Using a spatula made it super easy to spread the ice cream for the ice cream cake.
TIP – let the ice cream get a little soft so it’s easier to spread, but not too soft or you’ll just have a melty mess on your hands.
Once you’ve topped your cake with all, yes, all, the ice cream, cover the ice cream cake with plastic wrap and freeze overnight.
Now, here’s the fun part! Take your ice cream cake out of the freezer and drizzle with Smucker’s Magic Shell Chocolate Fudge Flavored Topping.
Don’t use the whole bottle, though, just drizzle enough to make it look pretty, first lengthwise and then crosswise.
Let it sit for about 5 minutes, giving the chocolate a chance to harden and the ice cream cake to thaw a bit so it’s easier to cut.
Looks amazing, right? Totally is!
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