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Cold Stone Ice Cream Cake Recipe

Cold Stone Ice Cream Cake Recipe

Cold Stone Creamery offers a delectable range of ice cream cakes that combine their premium ice cream with a variety of mix-ins and toppings, creating an irresistible dessert experience. Known for their high-quality ingredients and customizable options, Cold Stone ice cream cakes are perfect for any celebration, from birthdays to weddings.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Servings 12 People
Calories 1000 kcal

Ingredients
  

Ice Cream:

  • 2-3 pints of your favorite Cold Stone Creamery ice cream flavors

Cake Layers:

  • 1 pre-baked 9-inch cake layer (flavor of your choice)

Mix-Ins:

  • 1 cup of mix-ins (e.g., brownies, cookie dough, fruit, candy)

Frosting:

  • 1 tub of whipped topping or frosting

Ganache (optional):

  • 1 cup of chocolate chips
  • 1/2 cup of heavy cream

Decorations:

  • Sprinkles, candies, fruit, etc.

Instructions
 

  • Prepare the Pan:
    Line the bottom of a 9-inch springform pan with plastic wrap, allowing excess to hang over the sides.
  • First Ice Cream Layer:
    Let the first pint of ice cream soften at room temperature for about 10-15 minutes.
    Spread the softened ice cream evenly in the bottom of the prepared pan.
    Freeze for 30 minutes to firm up.
  • Mix-Ins Layer:
    Sprinkle your chosen mix-ins evenly over the first ice cream layer.
    Press them gently into the ice cream.
  • Second Ice Cream Layer:
    Let the second pint of ice cream soften at room temperature.
    Spread it evenly over the mix-ins layer.
    Freeze for another 30 minutes.
  • Cake Layer:
    Trim the pre-baked cake layer to fit the pan if necessary.
    Place the cake layer on top of the second ice cream layer.
    Press gently to adhere.
    Freeze for another 30 minutes.
  • Third Ice Cream Layer (optional):
    Repeat the softening and spreading process for a third pint of ice cream, if desired.
    Freeze for 30 minutes.
  • Frosting:
    Remove the springform pan and plastic wrap.
    Spread whipped topping or frosting evenly over the entire cake.
    Smooth the top and sides.
  • Ganache (optional):
    Heat the heavy cream in a small saucepan until simmering.
    Pour over the chocolate chips in a bowl.
    Let sit for 5 minutes, then stir until smooth.
    Let cool slightly, then pour over the frosted cake, allowing it to drip down the sides.
  • Decorations:
    Add any desired decorations such as sprinkles, candies, or fruit on top of the ganache or frosting.
  • Final Freezing:
    Freeze the cake for at least 3 hours, preferably overnight, to ensure it is fully set.
  • Serving:
    Let the cake sit at room temperature for 10-15 minutes before slicing.Use a sharp knife to cut and serve.

Notes

When making a Cold Stone Ice Cream Cake, ensure that all ingredients are well-chilled before assembling the cake. This helps maintain the cake's structure and prevents melting during the layering process. Additionally, freeze the cake for the recommended times between each layer to allow it to set properly. For best results, freeze the completed cake overnight before serving to ensure a firm and delicious dessert experience.