Today is my son’s 12th birthday. In our family, you are allowed to request your birthday dessert (within reason), and I usually try and make these desserts from scratch since it is cheaper and healthier. This year he requested an ice cream cake. My husband offered to pick one up from the store, since I was returning from my trip today, but I decided this would be a great opportunity to show how easy it is to make one from scratch.
Ice Cream Cake Cost per Ingredient
- Cake Mix – $1.09
- Eggs/ Oil – $0.50 (this is probably a tad high, but I am guessing)
- Ice Cream (1/4 Container) – $0.75
- Cookies (1/3 package) – $0.50
- Whipped Topping (3/4 Container) – $0.60
Total Cost $3.44 for a cake that serves 12-14
Ice Cream Cake
- Cake Mix
- Eggs/ Oil as directed on box cake mix
- 1/4 container of Ice Cream
- 1/3 package of Cookies
- 3/4 container of Whipped Topping
- Bake cake per directions on the box, let cool. You will need to make either two round cakes, two square cakes or a 9×13 and cut it in half.
- While the cake is cooling fill a sandwich size bag with oreo type cookies.
- Smash the cookies with a rolling pin or hammer.
- Once the cake is cool allow the ice cream to sit out for a few minutes until it is soft. Then scoop ice cream on top of one cake.
- Spread out the ice cream so it covers the cake completely.
- Then sprinkle the cookie mixture on top of the ice cream.
- Put in the freezer to set.
- After about 30 minutes, take the cake out of the freezer and place the second cake on top of the ice cream/ cookie layer.
- Frost with cool whip and decorate to your liking.
- Put cake back in the freezer until serving. For best results the cake should be in the freezer for a 2 to 3 hours before serving.