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  Madeira cake/Sponge cake 1
  Ice cream 12 Ounce (3 Flavors And Colors Of Ice Cream ,E.G. Vanilla, Chocolate, Strawberry, Approximately 4 Oz Of Each Flavor)

Line an 8 inch cake pan with greaseproof paper so that it overhangs the edges.
Slice the cake into 1/4 inch thick pieces and press them on to the paper to cover the whole cake pan.
Fill the cake-lined pan with ice cream.
Arrange it according to colour, and really press it down into the cake so that as much ice cream as possible is used.
Place the cake in the freezer.
When the cake is frozen, pull on the greaseproof paper to remove the cake from the pan.
Turn it upside down on to a serving dish.
Ice and decorate it as you would a normal cake, and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4638 Calories from Fat 1851

% Daily Value*

Total Fat 206 g316.4%

Saturated Fat 53.8 g269.1%

Trans Fat 0 g

Cholesterol 188.5 mg62.8%

Sodium 192.2 mg8%

Total Carbohydrates 610 g203.2%

Dietary Fiber 29.3 g117.3%

Sugars 382.9 g

Protein 76 g152.3%

Vitamin A 34.3% Vitamin C 5.1%

Calcium 42.8% Iron

*Based on a 2000 Calorie diet


Ice Cream Cake Recipe