Whipped Cream Frosted Ice Cream Cake Recipe

The Ice Cream Layers

Take the vanilla ice cream out of the freezer and let it sit at room temperature for 10 to 15 minutes. You want it soft enough to spread like thick frosting, not melted into soup. If it gets too soft, pop it back in the freezer for 5 minutes. Spread it evenly over the crust with an offset spatula. Freeze for 1 hour. Repeat with the chocolate layer, then freeze for at least 4 hours, preferably overnight. This long freeze ensures the layers are solid enough to frost without shifting.

The Frosting

Chill your mixing bowl and beaters for 10 minutes before starting. Cold equipment helps the cream whip faster and more stably. Combine 2 cups cold heavy cream, 1/2 cup sifted powdered sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1 tablespoon instant vanilla pudding mix. Beat on medium-high speed. Watch closely—the cream will go from soft peaks (droopy) to stiff peaks (standing straight up) in about 3 to 4 minutes. Stop immediately. Overbeaten cream turns grainy and then buttery, and there’s no fixing it.

Remove the cake from the springform pan. Place it on a serving plate or cake stand. Work quickly: spread the whipped cream over the top and sides with the offset spatula. The cold cake will start to set the frosting, so you have about 5 minutes to get it smooth. For a decorative touch, press mini chocolate chips onto the sides or pipe extra rosettes on top. Freeze for at least 2 more hours before serving.

Serving and Storage

Let the cake sit at room temperature for 5 to 10 minutes before slicing. This softens the ice cream just enough for a clean cut. Dip your knife in hot water, wipe it dry, and slice. Wipe the blade between cuts. Store any leftovers in the freezer, tightly wrapped in plastic wrap and then foil, for up to 2 weeks. The whipped cream will stay fluffy the whole time.