Lemon Ice Cream Cake will be the most spectacular dessert to bring out at a barbecue. Refreshing lemon all the way through!
This layered Lemon Ice Cream Cake features two layers of lemon cake with a no-churn lemon ice cream layer sandwiched between them. It's covered in whipped cream and garnished with candied lemons.
With summer approaching, I'm looking for all things fruity and refreshing. Ice cream cakes have been a staple in my house since we were kids. Everyone had a choice of regular cake or ice cream cake for his or her birthdays.
My dad still makes himself an ice cream cake for his birthday every year. A couple years ago, I got him some 6-inch pans so he didn't have to make such a large cake for himself.
The cake layers are quick and easy, just grab a box of lemon cake mix and instant lemon Jell-o, plus a few other miscellaneous ingredients. I baked these using 8-inch pans, which helps make each layer nice and thick!
Then there's the middle layer, which is a no-churn lemon ice cream, which just so happens to be the same filling I use for my Lemon Ice Cream Pie. I've been wild about that one ever since I made it.
When building an ice cream cake, it's most helpful if you can bake the cake and build it in the same size pans. For instance, I mentioned these were baked in 8-inch pans, but I also use my 8-inch springform pan to build the cake. Then I can just remove the edges.
If you don't have the 8-inch pans, then you can use 9-inch pans; your cake just won't be as tall. Lastly, if you don't have the springform pan, that's okay too, you can just line the pan with plastic wrap so it can easily be removed. I also like to put a cake board on the bottom of the pan.
Sometimes the cake shrinks when it's bakes, so you might find that the layer of ice cream is wider than your cake. That's ok!
Just take serrated knife and run it under hot water, then shave off the extra ice cream. You can then use an angled spatula or knife and smooth it out before frosting.
Speaking of frosting, it's up to you if you want to use Cool Whip or whipped cream. Personally, for frosting cakes, I find Cool Whip is easier because it can easily be handled multiple times. Whereas the whipped cream can get too soft while you’re working with it.
I also prefer to add two layers of the frosting. I add the first, freeze and then add a second layer later on.
Ice cream cakes do take a bit of planning because you have to bake the cake of course, then you build it with the ice cream, and finally you need to wait for it to freeze before you can frost it.
It's best to make this at least one day ahead of time. For the garnish, I used some candied lemons. These were originally intended for a different recipe, but I thought they were just too pretty, so I threw them on this cake.
These are totally optional as well because these need at least a day’s time to dry. I grabbed the recipe for the candied lemons from Our Best Bites.
Don't be intimidated by these ice cream cakes, these are actually really easy!
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