Best 5 Melted Ice Cream Cake Recipes

INCREDIBLE MELTED ICE-CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
• Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
• Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

MELTED ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a fluted tube pan with cooking spray and dust with flour; shake out excess.
• Place melted ice cream, cake mix, and eggs in large bowl; beat with an electric mixer on low speed until combined, about 1 minute. Increase speed to medium-high and mix until smooth, about 2 minutes more. Pour into prepared pan.
• Bake in the preheated oven until a knife inserted into the deepest part of the cake comes out clean, about 45 minutes.

S'MORES MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess.
• Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
• Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips.

INCREDIBLE MELTED ICE-CREAM CAKE

Steps:

• 1. Place cake mix, melted ice cream and eggs in a large mixing bowl.
• 2. Beat with electric mixer on low speed for 1 minute.
• 3. Increase the speed to medium and beat 2 minutes more.
• 4. Pour the batter into a Bundt or tube pan and bake at 350 degrees for 38-42 minutes.
• 5. Frosting: Sift the sugar and cocoa together in a large mixing bowl. Set aside.
• 6. Place the marshmallows, butter and milk in a medium-size saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat.
• 7. Pour sugar and cocoa mixture over the marshmallow mixture.
• 8. Add the vanilla and stir until the frosting is smooth.

MELTED ICE CREAM CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 F and move the rack to the middle. Lightly mist a 12-cup Bundt or angel food cake pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Place the cake mix, melted ice cream, and eggs (optional) in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute to mix. Increase the mixer speed to medium and beat 2 minutes longer, scraping the sides as necessary until the batter is thick and well-blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a knife around the edge of the cake and invert it onto a small plate or rack, then again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more. Finish with a light dusting of powdered sugar or your favorite icing. Notes: 1. You can melt the ice cream in the microwave on “Defrost.” Check and stir it every few minutes until it becomes liquid. 2. A pint of ice cream may not produce two cups once melted because some manufacturers pump air in during the manufacturing process. *3. In a pinch, you can leave out the eggs. I did once by accident, and my German chocolate cake mix with Haagen Dazs vanilla ice cream was awesome. 4. You can use any variety of cake mix with any combination of ice creams you might have on hand. Boring flavors will produce a bland cake. Get creative with flavors. I’ve used cake mixes with pudding, double pudding, no pudding, extra moist, ultra moist, all with good results. I’ve mixed together several flavors and brands of ice cream to come up with 2 cups and to use up those last bits covered with ice crystals hiding in the back of the freezer.