Ice Cream Cake

By Heather_D

This is the recipe that I made for Kayla's 16th birthday and she and her friends LOVED the cake. Kayla chose a red velvet cake with Oreo ice cream and vanilla butter cream frosting. This is a cheaper way to enjoy ice cream cake and YOU get to choose the cake and ice cream flavors.

Ingredients

• 18.25 oz. box cake mix of your choice
• 2 quarts ice cream of your choice, softened slightly
• Use the ice cream that comes in a rectangular carton*
• Frosting of your choice

Preparation

Step 1

Prepare the cake according to the package directions. Bake the cake in a 9" x 13" glass baking dish and allow the cake to cool *completely*. The cooling process may take up to 10 - 12 hours. Remove the cake from the baking dish and onto a piece of wax paper. Using a bread knife, cut the cake in half length wise (horizontally across the middle of the cake). Remove the carton from the ice cream and using a knife, piece of string, or dental floss, cut the ice cream in half lengthwise. Place the two halves of ice cream side by side on a long piece of waxed paper. Gently place one half of the cooled cake on top of the ice cream. Trim the cake and ice cream so that the edges of the cake match the edge of the ice cream. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and gently smooth out the seam between the two ice cream slabs with the back of a spoon. Gently place the second half of the cake over the ice cream layer. Spread the frosting over the top layer of cake. Cover the cake with waxed paper or a serving platter lid and freeze until firm. Decorate as desired and enjoy!! Refreeze any leftovers.