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Copycat Mac and Cheese Ice Cream

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Have you heard…?! The Van Leeuwen ice cream brand has recently released a limited-edition ice cream version of one of your favorite iconic comfort foods – Kraft Macaroni and Cheese!! We just couldn’t resist trying our hand at capturing the cheesiness of kraft macaroni in a tub of churned ice cream. Perfect for a hot summer day, this brow-raising cheese ice cream is both sweet and salty, creamy and…. oh so cheesy.

scooped cheese ice cream on a cone with boxes of mac and cheese in background

If you have conflicting feelings about this, you’re not alone! Apprehension, possible revulsion and a healthy dose of intrigue all come to mind, right?!

When the ice cream truck rolled up to hand out free samples in Union Square on National Mac and Cheese Day, the lines were immediate proof that New Yorkers’ curiousity was piqued! Van Leeuwen scoop shops are located in New York, Houston, and Los Angeles, but the controversial new flavor sold out across stores and on the Van Leeuwen website in just hours! Van Leeuwen is a cult-favorite brand popular in New York City (they’re based in Brooklyn) where they combine high quality ingredients and turn them into signature ice cream flavors free from artificial flavors.

ice cream scoop with a scoopful in cheese ice cream dish

With ice cream reviews going viral online, this Mac and Cheese Ice Cream is circulating on social media while daring homemade versions have become the latest TikTok craze.

Using myself and my family as guinea pigs, I set off to conquer this weird (yet super cool) ice cream challenge. The results were pretty great – a sweet and creamy ice cream that tastes just like mac and cheese from the first bite…and it definitely grows on you!

Would you dare eat this cheesy ice cream? Try it out for yourself and drop me a comment with your thoughts 🙂

More Ice Cream Recipes To Try

Cheese Ice Cream Ingredients:

  • 2 large eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets of Kraft macaroni and cheese powder (use the macaroni noodles for a different purpose)
kraft mac and cheese boxes, sugar, milk and cream jars, eggs

Does Mac And Cheese Ice Cream Really Taste Like that Unforgettable Flavor of Kraft Macaroni?

Believe it or not but it does! Using the Kraft Mac and Cheese powder in this ice cream instantly transports you back to a warm bowl of cheesy pasta – except it’s cold…ice cream cold!

Now obviously, like any ice cream, this sweet treat is creamy smooth…unless, of course, you decide to throw in some macaroni, which I strongly advise against! Using the cheese powder straight out of a Kraft box not only gives you the distinct taste of mac – you also get the tell-tale bright orange color that screams cheddar cheese ice cream!

What Other Weird Ice Cream Flavors Exist?

You don’t need to search far to find some pretty weird ice cream flavors that are readily accessible to those in the United States, and that’s not even mentioning those you’ll find on a global scale!

If you’re the adventurous type, then you’ll want to check out these ice creams:

ice cream scooping cheese ice cream from ice cream machine

Can I Make Mac And Cheese Ice Cream Without An Ice Cream Maker?

Yes, you can! I can recommend two alternative methods for making this ice cream that won’t require an ice cream maker:

Making Ice Cream With A Food Processor:

  • Make your ice cream base and store it in the freezer, flat in a Ziploc bag, for about 2 hours.
  • Once frozen, break your ice cream into chunks and give it a good pulse using your food processor. 
  • Place your processed ice cream into a freezer-safe container and leave to freeze overnight. 

This method gives you as close a result as you’ll get to an ice cream maker.

Making Your Own Makeshift Ice Cream Maker:

Now, if you don’t have a food processor either, don’t worry! My next suggestion involves an ice bath and hand mixer. Here’s what you need to do:

  • You’ll need to replicate an ice cream maker by using a large bowl filled with ice and ice cream salt and then a smaller bowl placed inside the larger bowl where you’ll assemble your ice cream base. 
  • Set the ice cream bowl into the ice bowl and mix with a hand mixer until the ice cream base freezes into a creamy soft consistency. 
  • Then, place both bowls as is into the freezer for 45 minutes which will give you some delicious ice cream!

The only downside to using this bowl-in-bowl method is the fact that it takes up quite a fair amount of freezer space and greater effort making your ice cream this way as you’ll essentially be using a makeshift ice cream maker! 

scooped cheese ice cream on a cone with boxes of mac and cheese in background

Tips For Making and Serving Mac And Cheese Ice Cream

  • Ice cream makers differ in terms of churn times and the length of time required to freeze your ice cream bowl so make sure that you follow the manufacturer’s instructions for your specific ice cream maker. 
  • Homemade ice cream usually lasts in the freezer in an airtight container for up to 2 weeks. After that, the ice cream can become grainy in texture and form ice crystals. 
  • Serve this up special on National Cheese Day (June 4) or National Macaroni and Cheese Day (July 14). Your family will love your ingenuity.
  • Try this cheese special with a slice of apple pie – I’m pretty sure it would be. a match made in heaven.
  • Read the press release announcing the Kraft-Van Leeuwen partnership here!
scooped cheese ice cream on a cone with boxes of mac and cheese in background

Copycat Mac and Cheese Ice Cream

An intriguing copycat of your favorite comfort food – this Mac and Cheese ice cream is both sweet and salty, creamy and…. cheesy.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Churn Time: 45 minutes
Servings: 10
Calories: 225kcal
Author: girlinspired

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 2 packets Kraft cheese powder (use noodles for a different purpose)

Instructions

  • Whisk eggs until frothy.
    whisking eggs in glass bowl
  • Add sugar and continue whisking until mixture has thickened.
    whisking cheese powder into cream mixture in glass bowl
  • Add milk, heavy cream, and cheese packets and whisk until combined. The cheese powder may separate and stay clumpy initially, but let it set for 5 minutes or so and then whisk some more and it will fully combine.
    whisking cheese ice cream mixture in glass bowl
  • Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and the mixer slows or stops.
    liquid ice cream mixture in ice cream machine
  • Scoop spoonfuls of thickened ice cream into a freezer-safe container.
    ice cream scooping cheese ice cream from ice cream machine
  • Freeze ice cream for 12-24 hours to harden well.
    cheese ice cream scoops mounded into dish for freezer
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 78mg | Potassium: 100mg | Sugar: 23g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

Homemade Blue Bubble Gum Ice Cream

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This homemade bubble gum ice cream recipe is a throwback to every kid’s FAVORITE blue ice cream – full of bubble gum flavor and colorful bubblegum balls! This is a traditional ice cream recipe with eggs, milk, heavy cream, sugar, and bubblegum add-ins!

blue bubblegum ice cream in white ceramic loaf pan

This classic, but easy recipe is bright and fun with a generous amount of bubblegum balls (affil) tossed into the mix for added visual effect, offering another layer of bubblegum flavor and texture to your scoop of ice cream!

We use our favorite ice cream maker (affil)- it is quick and compact. You simply freeze the tub for 24 hours in advance and then the ice cream maker does all the work and you can have ice cream ready to eat in 30 minutes!

three ice cream cones with tall scoops of bubblegum ice cream

I think it’s safe to say that you’ll never go wrong serving ice cream as a delicious summer treat or dessert. After all, ice cream is pretty much loved by everyone!

Serve your blue bubble gum ice cream in sugar cones or waffle bowls to reduce cleanup or simply serve in a normal dessert bowl. 

While this Bubblegum Ice Cream is always a hit at kids parties, I know quite a few adults (including myself!) who would be equally excited about this being served at the next backyard BBQ this summer! It is sooooooo good and nostalgic!

Table of contents

Alright, let’s get to it! Use the table of contents above to navigate to the different sections in this post to answer all of your questions about this delicious bubblegum treat! Or skip on down to the recipe and get mixing!

Ingredients for this Ice Cream

This recipe uses fresh, real ingredients – milk, eggs, cream, and sugar – with the totally necessary and completely artificial flavor and bubblegum balls thrown in! haha! We found bubble gum extract and the bubble gum pieces right on Amazon (affiliate links included here) and added some blue food coloring in! The result was absolute perfection – just like the bubblegum ice cream from my favorite childhood ice cream parlor!

ingredients for ice cream - eggs, milk, cream, sugar, food coloring, flavoring, bubblegum balls

How To Make this Perfect Treat for Summer!

I know that a no-churn ice cream recipe might be all the rage right now, but I really love the flavor and texture from making ice cream in an ice cream maker that churns the liquid ingredients while freezing them into creamy ice cream perfection. The process is simple – we just whisk together all of the ingredients and then pour them into the pre-chilled carafe of the churner. If you want a super fun summer activity with the kids, use rock salt and ice and layer it up around an old-fashioned ice cream maker – I have such good memories making homemade ice cream with my parents as a kid!

I also have some tips for making ice cream without an ice cream maker at all, so check those out below if you like.

No matter how you make the ice cream base, I would recommend holding off completely on adding the actual gum balls until the ice cream is set and frozen. The artificial color on the gum ball coating will bleed into the ice cream. To avoid this, I froze my base in the ice cream maker and then scooped it into a loaf pan and sprinkled loads of gum balls between all of the scoops. Then, I stored the whole thing in the freezer to firm up one last time. This worked really well.

photo collage of blue ice cream in ice cream maker scooped and layered with bubblegum balls into loaf pan

More Treats for Ice Cream Lovers

The Difference Between Bubblegum And Chewing Gum

Bubble gum was invented around 1928 as a less sticky and chewy gum recipe. It can be used to blow bubbles, hence the name “bubble gum”, while chewing gum contains a lower gum base and is therefore only for chewing purposes. 

Is It Safe To Eat The Bubblegum Balls In The Ice Cream?

Despite what many of us were told growing up, there isn’t any harm in ingesting chewed gum. You can therefore opt to consume the gum with the ice cream, remove them or chew the gum and then discard it in between mouthfuls of your ice cream.

If you are serving this to young children who may choke on small food items, then it’s definitely recommended to omit the bubblegum balls entirely from this recipe. 

What If I Don’t Have An Ice Cream Maker?

Don’t have an ice cream maker? No problem! Here are two best alternative methods that you can make use of depending on your freezer space and the kitchen appliances available to you.

The best alternative method of making any ice cream without an ice cream maker is to do so using a food processor. Here’s what you need to do:

  • Make up your bubblegum ice cream base and then freeze it flat in a Ziploc bag for about 2 hours.
  • Once frozen, break up your frozen ice cream base into chunks and give it a good pulse using your food processor. 
  • Place your processed ice cream into a freezer-safe container and leave to freeze overnight. This method gives you as close a result as you’ll get to an ice cream maker.

Of course, the first method depends on you having a food processor. If you don’t, then the next best method involves an ice bath and hand mixer. Here’s what you need to do:

  • You’ll need to replicate an ice cream maker by using a large bowl filled with ice and ice cream salt and then a smaller bowl placed inside the larger bowl where you’ll assemble your ice cream base. 
  • Set the ice cream bowl into the ice bowl and mix with a hand mixer until the ice cream base freezes. 
    Then, place both bowls as is into the freezer for 45 minutes which will give you some delicious ice cream!
  • The downside to using this bowl-in-bowl method is the fact that it takes up quite a fair amount of freezer space and you will have to make more effort in making your ice cream this way as you’ll essentially be building your own ice cream maker! 
ice cream cone loaded with blue bubblegum ice cream

Can I Use Actual Bubblegum Instead Of Bubblegum Extract?

Absolutely! Replace bubblegum extract with real bubblegum if you don’t mind the additional step involved. 

Simply combine bubblegum pieces with warm milk in a medium saucepan, preferably a stainless steel pot (to help lessen the cleanup required from bubblegum residue sticking to your cookware). Simmer over the stove top while whisking. 

The bubblegum will dissolve after about 15-20 minutes of cooking, leaving you with real bubblegum flavored milk that you can then combine with the other ingredients (once cooled down) to proceed with step 5 of my recipe directions.  

While most of the bubblegum will dissolve, remove any remaining pieces by pouring the milk through a fine mesh strainer before adding to the other ingredients. 

Tips For Making Bubblegum Ice Cream

  • Small food items such as the bubblegum balls can be a choking hazard for young children. You can easily omit these balls from the recipe if you are concerned about the risk. 
  • While I love adding the blue food coloring for this bubblegum ice cream, you can opt to omit it. In fact, if you want to make a vanilla ice cream instead, then ditch the food coloring and bubblegum extract and rather add in vanilla extract. You could even make pink bubble gum ice cream!
  • Ice cream makers differ in terms of churn times and the length of time required to freeze your ice cream bowl so make sure that you follow the directions of your specific ice cream maker. With that said, you will need to plan ahead somewhat when making this bubblegum ice cream since it can take up to 15 hours to freeze your ice cream maker bowl. 
  • Be gentle when folding in your gum balls as they can bleed if mixed with a heavy hand which could affect the beautiful and bright blue color of the ice cream. 
  • Feel free to adjust the amount of bubble gum flavoring to customize this cold treat just the way you like it!

The Simple Recipe

blue bubblegum ice cream with scoop in white loaf pan

Bubblegum Ice Cream

A throwback to every kid's FAVORITE blue ice cream – full of bubble gum flavor and colorful bubblegum balls!
4.67 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Churn Time: 30 minutes
Servings: 10
Calories: 346kcal
Author: girlinspired

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoons bubblegum extract
  • 2-5 drops blue food coloring
  • 2 cups bubblegum balls

Instructions

  • Whisk eggs until frothy.
    Collage of four pictures showing how to whisk together ingredients for Bubble Gum Ice Cream in a glass bowl on marble countertop
  • Add sugar and continue whisking until mixture has thickened.
  • Add milk and heavy cream and whisk until combined.
  • Add bubblegum extract and food coloring until desired flavor and color is achieved.
    Collage of four pictures showing how to whisk together ingredients for Bubble Gum Ice Cream in a glass bowl on marble countertop
  • Transfer mixture to the chilled bowl of an ice cream maker and churn until ice cream thickens and mixer slows or stops.
  • Scoop spoonfuls of thickened ice cream and layer with bubblegum balls into a freezer-safe container. (Be careful stirring in the bubblegum balls as the color will bleed.)
  • Freeze ice cream for 24 hours to harden well.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 346kcal | Carbohydrates: 59g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 59mg | Potassium: 97mg | Fiber: 1g | Sugar: 44g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Peanut Butter Chocolate Ice Cream Pie

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When summer rolls around, I often find myself craving something cold and sweet after a main meal. Easy frozen desserts are definitely my go-to during the hot months and I’ve recently expanded my range of ice cream desserts to now include this irresistible Peanut Butter Chocolate Ice Cream Pie!

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top

With just a few simple ingredients (some of which you probably already have on hand), you can whip up a winner of a dessert that looks super impressive while being incredibly easy to make, tasting similar to an ice cream sandwich except now in pie form. 

Glass pie dish filled with Peanut Butter Chocolate Ice Cream Pie on marble counter top

Table of contents

Glass pie dish filled with three quarters of Peanut Butter Ice Cream Pie

Loved by kids and adults alike, this Peanut Butter Chocolate Ice Cream Pie is sure to be a hit among friends and family this summer!

More Delicious Ice Cream Treats

Ice Cream Pie Ingredients

  • 6 oz. semi-sweet chocolate chips or chocolate wafers – we layer a rich chocolate ganache between the crust and ice cream in this pie; semi-sweet is best for ganache, but you can substitute milk chocolate if you prefer
  • 2 cups heavy whipping cream, divided – we use heavy cream for both the ganache, and some decoration on top
  • ½ gallon Peanut Butter Chocolate ice cream. – You really could use any type of ice cream!
  • 3 tablespoons powdered sugar – to sweeten the whipped cream
  • 1 cup chopped Reese’s peanut butter cups – optional for decoration and also to attract all children
  • 9” baked graham cracker pie crust – you could also use a peanut butter cookie crust.
Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top

How to Make this Ice Cream Pie

Ice cream pie is really quite simple to make. The key is to soften the ice cream just enough that you can spread it into a ready to go crust, but still shape it into a neat dome.

We love putting a nice thick layer of ganache between the crust and the ice cream, too. The ganache prevents the crust from getting soggy and it adds a decadent bite of rich chocolate in the middle of your pie.

How To Store

Any leftover ice cream pie can be stored, covered, in the freezer for up to 1 month. Since this is an ice cream based pie, it’s not appropriate to be stored for an extended time in the refrigerator and you shouldn’t leave it sitting out at room temperature for longer than 20 – 30 minutes. 

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, stack of white cake plates and teaspoons on marble counter top

Can I Make This Ice Cream Pie Ahead Of Time?

Absolutely! If you’d like to plan ahead for a party or just save yourself some time later on, make your peanut butter chocolate ice cream pie a few days prior to serving and store it in the freezer. 

Whenever I make this ice cream pie in advance, I prefer to only add the swirls of whipped cream just before serving as it’s tricky to store a fully assembled and decorated ice cream pie in the freezer when it has the whipped cream swirls added already.  Whipped cream doesn’t thaw well either. If you’d like to assemble the whole pie ahead of time, consider using Pastry Pride instead of the whipped cream on top!

The same applies for the chopped Reese’s peanut butter cups as chocolate stored in the freezer can streak, making it look the worse for wear. 

Variations and Substitutions

  • If you’re not a fan of peanut butter chocolate pie (who are you?! – joking!) then you could easily make use of one of your favorite ice cream flavors instead such as strawberries and cream, vanilla and caramel or whatever else your heart desires. If you do opt for a different flavor of ice cream then keep in mind that you may need to revisit the type of chopped candy used as garnish. Fresh fruit added upon serving is also a delicious and refreshing option!
  • If you’d prefer a chocolate cracker crust then you can use chocolate graham crackers or Oreos instead. 
  • Make mini ice cream pies instead of one large pie by dividing the ingredients to assemble in small shallow glass jars, bowls or these super convenient aluminium foil pie tins. 
  • Serve your peanut butter chocolate ice cream pie as is or with a small side jug of warm chocolate sauce or caramel sauce that others can drizzle over their plated pie slices, if desired.  
  • Get creative by adding different ice cream layers such as vanilla as one layer followed by chocolate peanut butter as the other layer, allowing each layer to set in the freezer before applying the next layer which will give you clearer ice cream layers in your dessert. This is a fun option if you have extra time and are using a deep pie dish. 

Tips For Making Peanut Butter Chocolate Ice Cream Pie

  • Make your own graham cracker crust by following my recipe for Graham Cracker Crust. It’s also a great idea to make a few pre-baked crusts that you can store in the freezer for quick and convenient use whenever the occasion calls for an ice cream pie!
  • To get a clean slice of peanut butter chocolate ice cream pie, make sure to use a hot, wet knife. You can run your knife under hot tap water or submerge a knife blade in a mug of hot water just prior to slicing and serving. 
  • If you’re lactose intolerant then make use of a dairy-free ice cream, and something like Pastry Pride in place of the swirls of whipped dairy cream. Pastry Pride is essentially a non-dairy frosting substitute that has a similar texture and flavor to dairy whipped cream. I get my Pastry Pride from the freezer section of “Smart ‘n’ Final” – a discount grocery store on the West Coast but you should also be able to get it from cake supply stores. 
a slice of peanut butter chocolate ice cream pie on a white cake plate

Peanut Butter Chocolate Ice Cream Pie

Layers of graham cracker crust, rich chocolate ganache, peanut butter chocolate ice cream, and whipped cream make this the best Peanut Butter Chocolate Ice Cream Pie!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 646kcal
Author: girlinspired

Ingredients

  • 1 graham cracker crust 9" pie crust; can be baked or not
  • 6 oz. semi-sweet chocolate chips or chocolate wafers
  • 2 cups heavy whipping cream divided
  • 1/2 gallon Peanut Butter Chocolate ice cream
  • 3 tablespoons powdered sugar
  • 1 cup Reese’s peanut butter cups

Instructions

  • Set out ice cream for approximately 30 minutes before assembling the pie.
    Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top
  • Heat 1 cup of heavy whipping cream to a simmer (either on the stovetop or in the microwave). Pour the heated cream over the chocolate and allow to sit for 1-2 minutes.
    Bowl filled with heavy cream and chocolate chips, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Whisk cream and chocolate mixture until a smooth, silky chocolate ganache forms.
    Bowl filled with heavy cream and chocolate chips mixture, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Pour one cup of the chocolate ganache into the graham cracker crust and spread evenly. Reserve the remaining ganache for topping.
    Glass pie dish with graham cracker crust filled with chocolate ganache, peanut butter cups, peanut butter chocolate ice cream, bowl with chocolate ganache, grey and white striped linen on marble counter top
  • Place the crust with ganache into the freezer until it solidifies (approx. 15 minutes).
  • Spread the tub of ice cream into the pie crust.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream, palette knife, long silver spoon, peanut butter cups, grey and white striped linen on marble counter top
  • Chill the ice cream pie in the freezer for at least 8 hours to firm up.
  • Whip the remaining 1 cup of heavy cream with ¼ cup powdered sugar until stiff peaks form.
  • Transfer the whipped cream to a piping bag fit with Tip #1M.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream , bowl with cut peanut butter cups, grey and white striped linen on marble counter top
  • Pipe swirls of whipped cream onto the pie. Top with remaining ganache, and Reese’s peanut butter cups.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Store leftovers, covered, in the freezer for up to 1 month.

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 9g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 208mg | Potassium: 524mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1247IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg

Homemade Oreo Ice Cream Cake!

by 38 Comments

Have you ever wanted to make an ice cream cake? Everyone loves ice cream cake, but making your own means it’s possible to choose your favorite cake and ice cream flavor and decorate it however you please. This Oreo ice cream cake recipe combines simple ingredients to make an amazing ice cream dessert! Once you have the basic technique down, customize the cake to your liking!

oreo ice cream cake with slice removed on white plate

The first time I made an ice cream cake, I was scooping 31 flavors at my first job at Baskin’ Robbins. We don’t have alllll the same tools to make a Baskin’ Robbins ice cream cake, but we can get pretty darn close with this easy ice cream cake recipe and knowing the basics of the original recipe.

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

To make a homemade ice cream cake, we need just three basic components – a layer of cake, a layer of ice cream, and frosting. Basically, you’ll need to bake a thick, single layer of cake, top it with a formed layer of ice cream, then frost it with a nice freezer-friendly icing. I am going to tell you the best way to frost your cake though.

Oreos on top of ice cream cake and half oreos around bottom border with white frosting and chocolate sprinkles on white plate with aqua linen

Table of contents

What do I use to frost the ice cream cake?

You will find two different cakes in these photos. Notice that one of the cakes has piped borders around the top and bottom and pretty swirls on the top. The other cake uses halved Oreo cookies as a bottom border and a swirl of cookies on the top.

The cake with the pretty piping has been frosted using a non-dairy frosting called Pastry Pride, which you buy as a frozen quart, defrost, and whip up to stable, pipe-able, freezable perfection.

The cake with the Oreo border was frosted with Cool Whip. Cool Whip is a really easy option and readily available. It is not my first choice for ice cream cakes though. For one, it will not hold its shape for a piped border or fluffy swirls. For another, it becomes too soft and can even begin sliding down the sides of the cake if it is out of the freezer for too long. For simply and quickly coating the cake, Cool Whip can work if Pastry Pride is not available.

You could also use a buttercream. Buttercream will pipe well and freeze well. It does take some extra work to prepare homemade buttercream, which is why I love using Pastry Pride. Find more about my favorite frosting recipes, including some various types of buttercream, here.

What is Pastry Pride?

Pastry Pride is a non-dairy dessert topping that you can buy from cake supply stores. Smart ‘n’ Final – a discount grocery store on the West Coast – also carries pastry Pride in the freezer section. It comes in quart-size cartons. I keep a supply in my freezer. When I need a quick batch of whipped topping, I thaw a carton out, whip up the amount I need, and I’m ready to go! It’s great for spreading out smoothly and also for piping swirls, borders, and dots; it isn’t the best frosting for a lot of detail. Frosted cakes and treats need to stay refrigerated, but pastry pride holds up to freezer burn better than heavy cream. The texture and flavor is similar to whipped cream, not too sweet, and really light and yummy.

oreo ice cream cake with slice removed on white plate

Ice Cream Cake Ingredients

  • prepared batter for one cake (1 box cake mix + eggs/oil/water/etc.)
  • 2 containers of ice cream (3 Quarts)
  • 1 Quart of Pastry Pride (or 12 oz. tub of Cool Whip)
  • one sleeve of Oreo cookies, chocolate candy melts, chocolate sprinkles, heart mold (optional)

Supplies

  • 9 inch baking pan
  • plastic wrap
  • spatula
  • icing spatula (optional)
  • piping bag, coupler, and decorating tip #1M (optional)
oreo ice cream cake with slice removed on white plate

How to Make the Oreo Ice Cream Cake

Prepare the cake batter according to the instructions on the box. Fill your cake pan 2/3 of the way full. Please note that you can use any size or shape cake pan you’d like – just as long as you have enough batter for your cake layer and enough ice cream to fill the same size pan for your ice cream layer. You may not use all of the batter. Use the leftover batter to whip up a few cupcakes.

Bake the cake layer until a toothpick inserted in the center comes out clean. Once the cake is cooled, remove it from the pan, cool it completely, then wrap in plastic wrap and freeze for at least 3 hours. 

While the cake is freezing, prepare the ice cream layer. Set out 2 tubs of ice cream (1.5 Qts each) to soften a bit. Once the cake is in the freezer, wash and dry the pan thoroughly. Line the cake pan with plastic wrap. Mound the softened ice cream into the plastic-lined cake pan.

mounded cookies n cream ice cream in plastic lined silver cake pan and spread evenly in cake pan

Smash it down and spread it out, making a smooth and level top. Be sure the ice cream is pressed all the way down into the pan and that you fill the pan to the top (or as thick as you’d like the ice cream layer – I wanted the cake and ice cream layers the same thickness). For this size cake, I used about 2.5 Quarts of ice cream. Place the packed cake pan in the freezer for 2-3 hours.

Assembling the Cake

Alright, be sure you are working with a well frozen cake layer and ice cream layer. Remove both from the freezer. Let’s begin by leveling off the top of the cake layer. Remove the plastic wrap and use a bread knife to slice the domed top off of the cake layer, leaving a flat even surface.

Alright, be sure you are working with a well frozen cake layer and ice cream layer. Remove both from the freezer. Let’s begin by leveling off the top of the cake layer. Remove the plastic wrap and use a bread knife to slice the domed top off of the cake layer, leaving a flat even layer.

side by side overhead photos of chocolate cake layer with the top dome sliced off, knife, white plate, ice cream layer

Now, lift the ice cream layer from the pan by lifting the pastic wrap. If it won’t come out, you can dip the bottom of the pan in some warm water to soften it enough to remove it. Tip the ice cream layer upside down on top of the cake layer.

Use a large icing spatula to smooth the softened outer layer of ice cream to form a nice flat top on the cake. Smooth the ice cream down over the sides to the separation where it meets the cake. You want a nice smooth, sealed edge. Smooth out any lines from the plastic wrap, but maintain the structured shape of the cake. Place the cake back into the freezer for 30 minutes-1 hour until the ice cream has hardened again.

step by step photo collage of removing ice cream layer from pan and stacking it on top of cake and smoothing it down and around sides

Decorating an ice cream cake:

Prepare your icing. If you are using Pastry Pride, whip it up until it holds its shape. Cool Whip should be set out to soften until it is spreadable. Remove the frozen cake from the freezer. Mound a large pile of icing on the top of the cake. Spread it down and around the sides, maintaining at least 1/2″ thickness of frosting all the way around the cake.

photo collage showing overhead step by step mounding frosting on ice cream cake and spreading it across top and around the sides

When the icing is smooth, get that cake back into the freezer as soon as possible. If you have used Pastry Pride, you can finish decorating before you put it back in the freezer. It will hold up just fine. Cool Whip will start sliding off the cake if it is out of the freezer for too long.

I melted some chocolate candy melts and drizzled them around the top edge (be sure to freeze up the frosted cake very well first if you’re going to add a warm chocolate drizzle!!)

Then use tip #1M to pipe a border around the top and bottom. Pipe a few swirls in a circle around the top, pop on some little molded hearts (read more about molding candy melts here), and toss on some chocolate sprinkles.

side by side collage of frosted cake with chocolate drizzle dripping down rim, piped frosting in swirls around the bottom and top

If you use Cool Whip, you can do quick and simple decorations by cutting Oreos in half and lining them around the bottom of the cake like a border. Place Oreos in a spoke pattern standing on their ends on top of the cake. Then tip them almost like you’re tipping dominoes to nestle them in a spiral on top of the cake. You can add sprinkles or even crushed Oreos to the top.

side by side overhead photos of frosted cake on white platter with chocolate sprinkles showing circle of oreos standing in a spoke shape and then collapsed overlapping flat

Freeze the cake really well until it’s time for serving. The cake will need to sit out for just a little bit before cutting if your freezer is super cold. In general, if you are lighting candles and singing the birthday song, that is enough time for the cake to soften just a tad in the time it sits at room temperature. A sharp knife will cut the cake just fine; a hot knife can also be used if needed.

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

When to Serve a Homemade Oreo ice cream cake?

This is the perfect sweet treat for summer time, but it doesn’t require a hot summer day or a summer birthday celebration to find a reason to make this yummy recipe.

  • birthday cake any time of the year
  • family gatherings (but only if you’re traveling short distances with the cake!)
  • surprise treat any day for Oreo lovers

What are some other great flavor combinations for an ice cream cake?

  • Mint chocolate chip ice cream and chocolate cake
  • Chocolate ice cream with vanilla or yellow cake
  • Turtle – pralines and cream ice cream with yellow cake, caramel sauce, and hot fudge sauce, too!
  • Neopolitan – a strawberry and a vanilla ice cream layer with chocolate cake
  • Black Forest – cherry ice cream, chocolate cake topped with chocolate sauce and maraschino cherries

What if I want a no bake dessert?

No bake desserts are really convenient on hot summer days. If you don’t want to heat up the oven to cook a layer cake, you can make a simple Oreo crust by combining Oreo crumbs and melted butter. Crush the cookies in a food processor or roll over them with a rolling pin to make fine crumbs. Press the cookie crumbs mixture into a pie plate and then top with your favorite ice cream. Read more about making this type of frozen dessert in this Peanut Butter Chocolate Ice Cream Pie recipe!

Now that you’re armed with all of the information, making this cool dessert at home seems totally doable, right? Now go pick out your favorite flavor of ice cream and make someone an easy homemade ice cream cake!!

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

Oreo Ice Cream Cake

Everything you need to know to make your own Oreo ice cream cake (or any kind of ice cream cake!!)
5 from 2 votes
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 40 minutes
Time in Freezer: 5 hours
Servings: 10
Calories: 658kcal
Author: girlinspired

Ingredients

  • 1 prepared batter from boxed chocolate cake mix
  • 2 1.5 quart tubs cookies and cream ice cream
  • 1 quart Pastry Pride non-dairy frosting or 16 oz. tub of Cool Whip
  • 14 Oreo cookies
  • chocolate sprinkles

Instructions

  • Prepare cake according to the instructions on the box. Fill 9" round cake pan 2/3 of the way full. Bake until toothpick inserted in center of cake comes out clean.
  • Remove cake from pan. Cool completely. Wrap in plastic wrap and freeze for several hours.
  • Set out cartons of ice cream to soften.
  • Wash and dry pan that cake was baked in. Line with plastic wrap.
  • Mound ice cream into lined cake pan and spread until the pan is full, forming a layer of ice cream about the same thickness as the cake.
  • Place pan of ice cream into the freezer for several hours.
  • Prepare Pastry Pride (defrost in advance) by whipping until it holds its shape – it will be the consistency of whipped cream.
  • Remove cake and pan of ice cream from freezer. Cut the domed top off of the cake layer so that it is flat.
  • Place ice cream layer over the top of the cake layer. Use an icing spatula to smooth the ice cream down and over the sides of the cake layer, sealing up the crack between the layers.
  • Return cake to freezer for at least one hour.
  • Frost with whipped Pastry Pride. Use tip #1M to pipe a top and bottom border around cake. Make swirls on the top of the cake and place an oreo in the center of each swirl.
  • Alternately, spread Cool Whip over the frozen cake to frost. Work quickly and return to freezer to keep Cool Whip stable. Decorate with Oreo cookies and chocolate sprinkles.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 658kcal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 586mg | Potassium: 555mg | Fiber: 3g | Sugar: 64g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 4mg

Mini Ice Cream Sandwich Pops

by 4 Comments

Mini Ice Cream Sandwich PopsSummer.  The girls and me all day every day.  We try to fill the moments with a healthy mix of community activities, playing Barbies, reading, complaining about boredom, water play, fun food, packing boxes and sleeping in!  We brought home a box of those good old-fashioned ice cream sandwiches from the grocery store last week.  I might have eaten more than my share – I did not realize how darn good those are.  The bottom of the box was fast approaching, but I distracted the kids with a splash of sprinkles.  Know how to stretch the last ice cream sandwich between all the kids?  Cut it into four smaller ice cream sandwiches, coat it with sprinkles, and stick them onto lollipop sticks.  The kids. Were. Elated.  and didn’t even know I ate the rest of the box.

Mini Ice Cream Sandwich Pops

Making these things requires no instructions.

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

Cut the ice cream sandwich into fourths.  Dip the minis in sprinkles.  Push in a lollipop stick.  Run them back to the freezer to firm up.  Serve.

Mini Ice Cream Sandwich Pops

At one of the girls’ very first playdates, the mom handed all the kids ice cream sandwiches with the sides dipped in sprinkles.  I knew we’d be fast friends.  😉

Mini Ice Cream Sandwich Pops

Mini Ice Cream Sandwich Pops

These fun treats can’t really stand out on display.  I just stuck them in the cake pop holder for a couple minutes for the photo debut.  They had to make a mad dash back to the freezer before eating.  Have fun!!

Microwave Hot Fudge Sauce and S’mores Sundaes

by 2 Comments

This simple shortcut recipe for microwave hot fudge sauce is super convenient without skimping on taste! Keeping this rich, decadent, smooth chocolate sauce on hand is perfect for pouring over ice cream, your morning pancakes, or making a quick glass of chocolate milk! No more stovetop boiling, burning, or constant stirring. Easier and faster access to hot fudge is always a win!

Microwave Hot Fudge Sauce and graham cracker crust crumbles

You know something fun and awesome is about to go down when hot fudge makes an appearance. Looking for some creative inspiration on ways to use hot fudge during a celebration or gathering? Think about setting up a fun minute to win it ice cream sundae challenge or set up a hot cocoa bar! 

Microwave hot fudge is so easy. Imagine being able to whip up hot fudge on a whim? In a matter of minutes! I mean sure you could just as easily grab some storebought stuff from the store, but you and I both know it’s just not the same! This sauce is made with just 6 ingredients and all of them you can pronounce. Making it from scratch allows you to control what goes in and what stays out. Plus, you just feel all kinds of fancy when you’re making a sweet, decadent, velvety smooth hot fudge. No one needs to know how easy it is.

Use it for everything from s’mores sundaes, to drizzling it over pancakes, waffles, and crepes. Pour it into a glass of milk for some hot chocolate, or use it as a decadent topping for your brownies. I mean, you could even eat it with a spoon and I would look the other way. I’m awesome like that. I would expect the same in return 😉

The next time you’re hosting a birthday party, or any festive celebration, make sure to add this quick and easy hot fudge sauce to your ice cream sundae bar. Everyone loves having a variety of sauces to choose from, to top off their ice cream, and what’s a sundae without hot fudge?!

Hot fudge vs Chocolate syrup – What’s the diff?

The difference between the two isn’t large enough that you couldn’t swap one for the other if you wanted (or needed) to, however, it is enough to know there is a difference. Depending on where you fall on the chocolate-loving spectrum, this may dictate whether you’re on team syrup or team fudge. 

Hot fudge is definitely thicker, richer, and holds its form a little sturdier. Chocolate syrup is thinner and easily pourable. Fudge is usually made with a chocolate bar, or chocolate chips, as well as butter, cream (or milk), and vanilla. Chocolate sauce, on the other hand, is made with cocoa powder, water, and liquid sugar, usually corn syrup. 

Microwave Hot Fudge Sauce
Ingredients Needed for a Quick Hot Fudge

  • Sugar – Needed for sweetness, especially because we’re using unsweetened chocolate. This way you can control the amount of added sugar. 
  • Salt – Enhances the flavor of all other ingredients and brings a nice balance to the sweetness.
  • Evaporated milk – This is milk that has had the water removed which results in a thick concentrated liquid. Not to be confused with sweetened condensed milk which has added sugar. Stick to unsweetened evaporated milk.
  • Chocolate – Unsweetened chocolate squares. You’ll need 4 oz for this recipe. 
  • Butter – Used to create a richly smooth, velvety texture. 
  • Vanilla – A warming flavor that is very common in fudge. Vanilla has a quiet confidence that rounds out the flavors of the hot fudge nicely.

Making Microwave Hot Fudge

One of the best things about this easy recipe is it’s basically foolproof. There’s no stirring chocolate over the stove, hoping it doesn’t burn. There’s no boiling, constant stirring, or all the extra dishes. This is literally one dish, in the microwave, and bam!

The chocolate isn’t actually what goes in the microwave. It’s the salt, milk, and sugar that gets put into a microwave-safe dish to heat up to a boil. Then the chocolate gets added and melts from the residual heat into a smooth luscious hot fudge sauce. Crazy right? Then, the vanilla is added and you’re done!  I mean, seriously. 

Microwave Hot Fudge Sauce - easy to make in less than 10 minutes

Once the sauce is cool enough to handle, pour the warm hot fudge into one of these handy glass syrup dispensers.  I love them because you can keep them in the refrigerator and then just screw the top off and pop the jar in the microwave to reheat the sauce next time!

The question then becomes, how many things can I use it on?!

What are the ways I can use hot fudge?

Make a S’Mores Hot Fudge Sundae Like So:

This delicious concoction starts with your choice of ice cream (I’m a fan of rocky road myself), topped with this homemade hot fudge and buttery graham cracker crust crumbles. Marshmallow cream is drizzled over the top to finish it all off. There really are no limits to what this amazing hot fudge can do! 

Graham crackers are even better when you mix them with butter and sugar and toast them in the oven, am I right?  Use a food processor to make 1 1/2 C. graham cracker crumbs.  Add 1/2 C. melted butter and 1/3 C. granulated sugar.  Mix well, then press out on top of a sheet of aluminum foil on a baking sheet.  Bake for 5 minutes at 375 degrees.  When the crust cools, crumble it and sprinkle over your ice cream sundae!

Microwave Hot Fudge Sauce

FAQs

Can I use chocolate chips instead? I’m definitely a fan of using high-quality chocolate wherever possible, especially when it means I’m able to control the ingredients. You can (if you must) use chocolate chips, whether semi-sweet or milk chocolate, but it might just mean you need to adjust the amount of added sugar. If this is the case, you may also want to melt the chocolate chips with the butter in the microwave first for 30-second intervals, and once melted, then add the remaining ingredients. It is a much faster version, however not quite as good (but I mean, chocolate is chocolate!).  

 How long will hot fudge last in the fridge?

Make lots because this stuff lasts for a few weeks in the fridge! Keep stored in a cute airtight and use it to pour directly from when serving a crowd. It also makes a great gift for a friend or neighbor!

 

Homemade Microwave Hot Fudge Sauce

Microwave Hot Fudge Sauce

Make this hot fudge sauce in your microwave in minutes!
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10
Calories: 235kcal
Author: Stef at Girl. Inspired.

Ingredients

  • 1 1/2 C. sugar
  • 1/4 tsp. sea salt
  • 1 can 5.3 oz evaporated milk
  • 4 oz. unsweetened chocolate squares
  • 2-3 TBs. butter
  • 1/2 tsp. vanilla

Instructions

  • Combine sugar, sea salt, and milk in a 9x9 square, glass dish.
  • Microwave 5-6 minutes until mixture is boiling.
  • Stir in chocolate squares and butter until melted.
  • Add vanilla and whisk until sauce is glossy and smooth.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 235kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 140mg | Fiber: 2g | Sugar: 37g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

 

 

Homemade Graham Cracker Crumbles

 

Homemade Microwave Hot Fudge Sauce

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