Freeze the entire cake overnight. It’ll be ready to slice and serve the next day!
Ice Cream Cake Recipe Tips
- Remove the chocolate cake layer from the pan after baking. Even though you bake the chocolate cake layer and assemble the ice cream cake in the same pan, you need to remove the chocolate cake layer from the pan after you bake it. Why? It’s much easier to get the chocolate cake layer out of the pan on its own, before it’s attached to three layers of ice cream. Removing it from the pan gives you a chance to wash and dry the pan and properly line it with parchment paper, which will help you remove the entire cake from the pan (in one piece!) later on.
- For even stripes, slice off the top of the chocolate cake. This step is totally optional, but it makes for a super-cute ice cream cake. The chocolate cake has a slightly domed top after it bakes. If you want your ice cream cake to have even stripes when you slice it, use a serrated knife to level the top of the chocolate cake before you freeze it.
- Freeze each layer individually before adding the next. The toughest part of making this recipe is waiting for each individual layer to freeze. It might be tempting to cut this time short, but trust me – you don’t want to! It ensures that you get really nice, clean layers in the cake. After you add the final layer, place the entire cake in the freezer, and freeze overnight before slicing and serving.
- Make it your own. I love the flavor combination in this recipe, but if you like, feel free to change it up! Swap in your favorite ice cream flavors, or experiment with toppings other than raspberries, like chocolate chips or shredded coconut.
