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How to Make Ice Cream Cake Even Better Than Baskin-Robbins

There are few frozen desserts as delicious as a cold and creamy ice cream cake.
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For best results, choose at least two different flavors of ice cream.

Ask anyone who has a summertime birthday and they'll tell you that there's no match for an ice cream cake. Whether you're a fan of Carvel or Baskin-Robbins, there are few frozen desserts as delicious as a cold and creamy ice cream cake, filled with a layer of crispy chocolate cookie crumbs and topped with sweet, fluffy icing. Make your own custom ice cream cakes at home this summer -- with limitless options -- by following a few simple steps.

One of the keys to making ice cream cake at home is having the right equipment -- a springform pan is best suited for the job. Its removable sides make it easy to release the cake (ice cream cakes can't be flipped over and unmolded like cakes that are baked in the oven). If you don't have a springform pan, you can use a regular cake pan, but line the bottom and sides (leaving a fair amount of overhand on the sides) with heavy-duty wax-coated parchment paper; that way, when the cake is frozen, you can use the overhanging parchment paper to pull the entire cake up and out of the pan.

You can also make two smaller ice cream cakes by layering your ice cream and cookie crumbs in two plastic wrap-lined loaf pans. Again, leave some overhang, but this time use the overhang to cover the top of the loaf. When the cake is frozen solid, flip the loaf pan over and gently dump the cake out onto a plate. Then, remove the plastic wrap before covering the cake with a coating of whipped cream.

Spread the Ice Cream in the Pan
Then, spread the ice cream into the bottom and sides of the pan. Put the pan back in the freezer and let the ice cream re-harden — it’ll take about 15 minutes. Photo Credit: Thinkstock Click Here to See More of the How to Make Ice Cream Cake Even Better Than Baskin-Robbins
Make the Cookie Crunch
Pulse cookies in a food processor until they’re broken into large crumbs. Baskin-Robbins ice cream cake uses chocolate wafer cookies, but you could use any crunchy cookie — chocolate chip cookies, Biscoff cookies, and Oreo cookies (without the cream filling) all work well. Photo Credit: The Daily Meal
Soften More Ice Cream
Then, soften another quart of ice cream. Try to use a different flavor than you used for the bottom and sides. When the ice cream is spreadable, pack it into the bottom of the pan and top it with the cookie crumbs. Then, freeze the ice cream cake for at least one hour, until firm. Photo Credit: Thinkstock Click Here to See More of the How to Make Ice Cream Cake Even Better Than Baskin-Robbins
Soften the Last of Your Ice Cream
Then, soften a final quart of ice cream. Spread it onto the cookie crumbs and then smooth the top of the ice cream cake with a spatula. If you like swirl jam, chocolate sauce, or peanut butter into the top of the ice cream. Then, freeze the cake for at least two hours. Photo Credit: Thinkstock

One other trick? If you're having trouble releasing your ice cream cake from the pan (regardless of which pan you choose), try rubbing a hot towel on the outside of the pan. It will melt the ice cream just enough that you can slide the cake out of the pan. You'll likely have to refreeze the cake for a few minutes (to firm up the sides) if you use this trick.

Ready to give it a try? Here's your step-by-step guide to creating delicious ice cream cakes at home.

Freeze a Springform Pan
Photo Credit: Shutterstock

For best results, freeze your springform pan before making your ice cream cake. Simply assemble the pan and then place it in the freezer for a half an hour.

Soften Some Ice Cream
Photo Credit: Shutterstock

A few minutes before you're ready to start making your ice cream cake, set one quart of ice cream out on your counter to soften. You want the ice cream to be spreadable, but not melted. In our experience, you'll need to leave it at room temperature for anywhere from five to 15 minutes.

Kristie Collado,The Daily Meal