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Home » Recipes

Homemade Ice Cream Cake!

Every now and then we "break the rules" with a special homemade treat like this one that I'm sharing today. That's because it's unrealistic to think you'll never indulge in a sweet treat again (oh, the horror!), and I fully recognize that when there is a special occasion, the homemade from scratch version (even with sugar and a little white flour) is far better than the store bought variety.

So on that note, I present to you...Homemade Ice Cream Cake! And I must share that my husband, who has never been much of a dessert person, was caught red handed having seconds of this cake! I about fell out of my chair when I saw that happen. So for a special celebration or occasional treat, this make-ahead dessert will surely be a crowd pleaser. Enjoy!

Homemade Ice Cream Cake on 100 Days of #RealFood

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Homemade ice cream cake on 100 Days of #RealFood

Homemade Ice Cream Cake

Adapted from Williams-Sonoma
2 Reviews / 4.5 Average
Prep Time: 50 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 50 minutes mins
Course: Treats
Cuisine: American
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 12 people
Save Recipe Saved!

Ingredients
  

For the Cake

  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (I prefer the extra dark variety)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup sugar (+ an extra tablespoon)
  • ¾ cup milk (can sub water)
  • 1 egg
  • ⅓ cup butter (melted (plus extra for greasing, can sub melted coconut oil))
  • 1 tablespoon pure vanilla extract

For the Ice Cream

  • 2 cups heavy cream
  • 1 cup milk
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract

Instructions
 

  • Preheat the oven to 325 degrees F. Grease a rectangular baking dish with butter and set aside. Make sure the bowl from your ice cream maker is freezing cold in your freezer!
  • In a large mixing bowl, whisk together the flours, cocoa, baking powder, salt, and sugar. Make a well (hole) in the center and drop in the milk, egg, melted butter, and vanilla extract. Use a fork to mix in the wet ingredients and thoroughly combine the batter, but do not over mix.
  • Pour the batter into the baking dish and bake for 16 to 18 minutes or until a toothpick comes out clean when inserted in the center. Let the cake cool as much as possible (ideally completely) before moving on to the next step.
  • Once the cake has cooled, set up the ice cream maker. In a large glass measuring cup, measure out and whisk together the cream, milk, syrup, and vanilla extract. Turn on the machine and pour the cream mixture into the freezer bowl through the ingredient spout. Let the machine run until the mixture has thickened and resembles ice cream, about 20 to 30 minutes.
  • Carefully spread the ice cream out into one even layer on top of the cooled cake. Cover and place the cake in the freezer and let it set for 3 to 4 hours. Although, I recently only let it set for 2 hours, and the world did not stop turning. :)
  • If the ice cream has become frozen solid, let it soften on the counter for 10 or 15 minutes before serving. Add toppings such as dark chocolate shavings and fresh strawberries just before serving.
  • Optional toppings:
    Dark chocolate shavings (use a carrot peeler) and/or dye-free sprinkles, fresh sliced strawberries and/or raspberries.

Notes

We recommend organic ingredients when feasible.
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Homemade Ice Cream Cake on 100 Days of #RealFood

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13.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Becky says

    May 19, 2017 at 4:09 pm

    This looks amazing. Any tips if making the cake in 2 rounds instead of a baker? I wanted to do a layered cake. Baking time, etc. thanks!!!

    Reply
    • Amy Taylor (comment moderator) says

      May 24, 2017 at 10:04 am

      Hi. This should help you adjust the recipe: https://www.thespruce.com/cake-baking-times-per-pan-305281.

      Reply
  2. Sarah Dickison says

    June 30, 2016 at 7:56 pm

    5 stars
    Made this last night, 3 adults & 12 kids LOVED it !!! Only used 2 eggs instead of 4, and used 8oz of softened cream cheese mixed with 1/2 C honey for the frosting. This will be forever in my recipe book. Easily converted to dutch oven recipe for camping ! Softened the butter and just thew all the ingredients in a bowl and mixed it until well incorporated. Came out Uh-May-Zing !!!

    Reply
  3. Beth says

    March 14, 2016 at 7:49 pm

    Where do you find dye-free sprinkles?

    Reply
    • Amy Taylor (comment moderator) says

      March 30, 2016 at 8:44 am

      Hi. Try here: http://www.indiatree.com/Subcategory_Page.php?Category=NC&SubcatID=41

      Reply
  4. Michelle says

    August 30, 2015 at 6:09 am

    My husband can't have chocolate. How does this cake taste without the cocoa?

    Reply
    • Amy Taylor (comment moderator) says

      September 02, 2015 at 4:00 pm

      Hi Michelle. Not sure about that. :)

      Reply
  5. Michele Thornton says

    June 03, 2015 at 9:04 pm

    Do you have a good dairy and egg free icecream recipe that would work with this cake. I have tried a couple of coconut milk recipes but they get icy in the freezer. We have found the best way to eat it is right out of the maker like soft serve. Any ideas would be appreciated.

    Reply
    • Amy Taylor (comment moderator) says

      June 08, 2015 at 9:21 am

      Hi there. Sorry, we do not but I have recently read that arrowroot powder can help make homemade ice cream less icy. It might work that way with the coconut milk version, too.

      Reply
  6. Sev says

    March 16, 2015 at 12:09 pm

    Sundays and Kids. Two things that immediately crossed my mind after seeing the photo. This ice cream cake recipe is perfect for Sundays with my son. He loves ice cream cake so much. Gonna try this!

    Reply
  7. Sherry says

    December 10, 2014 at 3:01 pm

    I'm very excited to try this! It's my daughter's birthday and she requested ice cream cake for her slumber party. In addition to being healthier, it's much less costly than one from DQ.

    Reply
  8. Shay says

    November 25, 2014 at 5:04 pm

    Could this be made a day in advance or will the ice-cream get too hard or freezer burned? Also, would I have to adjust the baking time for a glass pan?

    Trying to make ahead since my 2 year old's birthday is the day before Thanksgiving!

    Reply
    • Amy Taylor (comment moderator) says

      November 29, 2014 at 12:18 pm

      Hi Shay. Apologies, but we are often a bit behind on recipe questions and can't handle them in real time. ;) Hope you made it and it was successful. For future reference, I would keep it covered in the freezer. ~Amy

      Reply
  9. jameheller says

    September 29, 2014 at 5:21 am

    Icecream is favorite of everyone!! I tried this sweet recipe at home and it was divine. But i am fully health conscious so i always prefer to eat healthy food. You can try healthy sweet recipes from innerfight.com/food because they offer easy and quick healthy recipes.

    Reply
  10. Chris W says

    September 23, 2014 at 2:56 pm

    4 stars
    Thank you for the pan dimensions! Very much appreciated! Excuse me, Off to bake now...

    Reply
  11. Steph says

    September 22, 2014 at 12:29 pm

    What do you think of coconut sugar for the cake? Is this any healthier than white sugar?

    Reply
    • Amy Taylor (comment moderator) says

      September 24, 2014 at 1:54 pm

      Hi Steph. Coconut sugar is a little more nutritious than white sugar and much less sweet. I've baked with it pretty successfully but have not tried it in a cake. ~Amy

      Reply
  12. Lynne B says

    September 18, 2014 at 12:45 pm

    Can't wait to try this! A couple of questions: would it work to substitute equal amounts honey for maple syrup (husband with tree nut allergy so we're pretty sure he'd react to pure maple syrup). He's also allergic to most whole grains so would it work just as well to use all white flour?

    Reply
    • Amy Taylor (comment moderator) says

      September 22, 2014 at 4:54 pm

      Hi Lynne. We can usually use honey and maple syrup fairly interchangeably though the consistencies are a little different but since we've not made substitutions, we can't make promises. White flour and wheat flour are not usually exchanged 1:1. It would be an experiment...but it might work fine. ;)

      Reply
  13. Stacie says

    September 18, 2014 at 11:56 am

    What size baking dish do you use??

    Reply
    • Jason Leake with 100 Days of Real Food says

      September 22, 2014 at 7:21 pm

      Hey Stacie - We made this in the "Every Day Large Baker" by Crate and Barrel. Dimensions are 12.75"Wx8"Dx3"H. - Jason

      Reply
  14. Chris W says

    September 18, 2014 at 9:59 am

    This looks lovely, and more healthy than a normal ice cream cake. May I ask what size rectangular pan you baked the cake in, please? Thank you.

    Reply
    • Jason Leake with 100 Days of Real Food says

      September 22, 2014 at 7:21 pm

      Hi Chris - We made this in the "Every Day Large Baker" by Crate and Barrel. Dimensions are 12.75"Wx8"Dx3"H. - Jason

      Reply
  15. Kristin says

    September 18, 2014 at 2:16 am

    Yum! I make a healthier version of an oreo ice cream cake. Crumbled homemade oreo wafers (no filling) become the cake, followed by homemade vanilla ice cream, homemade dark chocolate sauce, and whipped cream. I make it every year on Father's Day.

    Though June is a long way off, so I can't wait to try your recipe!

    Reply
  16. Shelly OMoore says

    September 18, 2014 at 1:18 am

    Yum!! That looks awesome, can't wait to try it!

    Reply
  17. Margaret Anne @ Natural Chow says

    September 17, 2014 at 9:51 pm

    I always loved ice cream cakes, but ever since I started eating healthy, I stopped eating ice cream cakes from the store. This recipe is so being made for my brother's birthday next week! Another great real food dessert idea is this easy blackberry cobbler: http://naturalchow.com/2014/05/perfect-whole-wheat-blackberry-cobbler/

    Reply
  18. Tania @ The Cook's Pyjamas says

    September 17, 2014 at 8:48 pm

    I am completely onboard with your philosophy about occasional sweet treats but am curious to know whether you have explored the world of unrefined sugars and alternative flours. If you swapped out the white flour for white spelt you wold pick up some nutrition there. Nutrients in spelt are spread throughout the grain, so even refined spelt has a better nutrient profile than refined wheat. Replacing the white sugar for rapadura, an unrefined sugar, you get all the valuable nutrients and minerals that unrefined sugar actually contains and not just the empty calories of white sugar. In this sort of recipe you wouldn't need to really play with proportions and a straight swap should work well.

    Reply
    • Lisa says

      September 18, 2014 at 11:42 am

      Yes, everything else I do on here is with unrefined sugars and whole-grain flours - so I couldn't agree more. But I am truly okay with veering away from that (and enjoy the taste) once in a blue moon.

      Reply
  19. Aimee @ aim for healthy bites says

    September 17, 2014 at 3:42 pm

    This looks amazing. My sister loves ice cream cake and I would love to make it for her but I don't have an ice cream maker? Any way to make it without one?

    Reply
    • Lisa says

      September 18, 2014 at 11:40 am

      Well, you could certainly buy store bought ice cream, but homemade ice cream is AMAZING. I highly recommend trying it.

      Reply
  20. Sally says

    September 17, 2014 at 3:10 pm

    OMG, just when I think I can't love this blog any more! We break down & buy a Carvel ice cream cake twice a year (my husband's birthday & our son's) now I don't even need to do that! I'm bouncing off the wall with excitement right now!

    Reply
    • Lisa says

      September 18, 2014 at 11:40 am

      Yay! I am so glad to hear that!! On all accounts :)

      Reply
  21. Milena says

    September 17, 2014 at 1:45 pm

    Lisa, is there any way to do it without Ice Cream Maker? LOOKS YUMMYYYY!!! :)

    Reply
    • Kristin says

      September 18, 2014 at 2:06 am

      Two ways, you can use the double coffee can method. The smaller can has ice cream ingredients, the outer can has rock salt and crushed ice, then you simply roll the can back and forth for 20-30 minutes (kids come in handy for this one. You also have to do it in smaller batches.

      The second involves a freeze and stir method where you pour the ice cream mix into an oblong cake pan, cover and freeze, stirring every half hour, until set. Helps to use a deep freeze and whole milk. google it

      Reply
      • Sarah says

        September 18, 2014 at 2:06 pm

        Or there is the classic 2 plastic bag method. Ice and salt go into a gallon sized bag and ice cream ingredients go into a quart sized zipper bag. shake like mad for 5-10 minutes. Make sure and use a good zipper bag and close it tightly or else you might get salt in your ice cream and that's really unpleasant.

  22. Janel says

    September 17, 2014 at 1:45 pm

    Yum!!!! Can't wait to make this as soon as my 30 days of real food pledge is done!!!

    Reply
  23. Jill says

    September 17, 2014 at 12:37 pm

    I love a good ice cream cake!
    I'm immersed in sugar-free September right now, but knowing that I def will be able to eat all my fav sweet treats again helps me stick to it. If I told myself I could never eat sugar again I know it would drive me straight to binges and the candy aisle!

    Reply
    • Lisa says

      September 17, 2014 at 1:17 pm

      Wow, so no natural sweeteners either? You are brave!

      Reply
      • Jill says

        September 17, 2014 at 1:40 pm

        Nope! No added sweeteners of any kind. I am still eating fruit though, so it's not all bad :D

  24. LeAnn @ Real Fit, Real Food Mom says

    September 17, 2014 at 12:19 pm

    This looks delicious! Great idea, Lisa!

    Reply
  25. Maryea {happy healthy mama} says

    September 17, 2014 at 8:24 am

    This looks fabulous! I think birthdays are a perfect occasion to indulge in white flour and white sugar. YOLO. ;)

    Reply
    • Lisa says

      September 17, 2014 at 9:08 am

      I couldn't agree more! This is totally what I am going to ask for on my next birthday :)

      Reply

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