Wednesday, June 8, 2011

Copycat Carvel Ice Cream Cake

Seeing as yesterday we hit a record high of 103 degrees here in the land of the frozen tundra, today is the perfect day for an ice cream cake recipe.

I made this cake for Frog Prince's 30th birthday.  He requested a "Carvel Ice Cream Cake".  A what kind of cake?  Clearly this boy is not from around these parts.  In fact, the closest Carvel Ice Cream Store is 400+ miles from here.  But, when you grow up in Up-State NY, this is a birthday treat that Frog Prince wanted a taste of as he celebrated the big 3-0.

After figuring out that a Carvel Ice Cream Cake was made completely from ice cream {not like my other ice cream cake recipe that has a dark chocolate cake base}, and had a layer of chocolate crunchy goodness in the middle, I set to work to re-create a Carvel Ice Cream Cake {I had never seen or tasted!} for my boy.

Although it didn't look exactly like the cake he had as a kid, Frog Prince greatly enjoyed this birthday cake, as did those we shared it with!

Copycat Carvel Ice Cream Cake

1 recipe, dark chocolate ice cream*
1 recipe, hot fudge sauce
1 recipe, vanilla ice cream*
12 oreos or chocolate wafers
1 C whipping cream
1/4 C powdered sugar
1 tsp. vanilla

Begin by preparing the chocolate ice cream.  Spread the soft ice cream just after making, into a chilled 9x9 glass baking dish.

Freeze this layer for ~2 hours.

Then, prepare the chocolate crunchy center. To do so, I recommend using chocolate wafers. Or, even chocolate Teddy Grahams or chocolate graham crackers. I used Oreos and scraped the filling out of most of the cookies. If you want a DQ-style Oreo blizzard cake, leave the Oreos whole.

Place the cookies into a food processor and pulse until coarsely-finely chopped.

Pour half of the hot fudge sauce {warmed slightly to make pouring easier} into the cookie mix.

Pulse 3-4 times until clumps of cookie and fudge form.

{Don't let anyone catch you sneaking a taste!}

Drop the crunchy mixture over the frozen dark chocolate layer.

As tempting as it may be, don't prepare the cookie mixture early. The longer the fudge sits together with the cookies before freezing, the softer the cookie filling becomes. And, as I was informed by Frog Prince, the center of the cake needs to have a little crunch to it.

So, work quickly to make the crunchies and then spread them out over the top of the ice cream.

Cover with softened vanilla ice cream.

Cover and freeze overnight.

Whip together a whipped cream frosting. Combine the whipping cream, powdered sugar and vanilla together. Then, spread over the top of the vanilla layer.

Freeze until you are ready to eat.

Remove from the freezer about 10 minutes before slicing and serving.


As a side note - serve this cake in a bowl. We tried serving it both in bowls and on plates and preferred the bowl and spoon option! Easier to eat and get all the yummy dessert onto the spoon and into your mouth!

*Note: If you wish to use homemade ice cream, make it fresh right before making the cake.  This allows the soft-serve consistency ice cream to easily be spread into the pan.  If you use store-bought ice cream, allow the ice cream to soften at room temperature for 10-15 minutes before preparing the ice cream cake.  

Linked to: These Chicks Cooked, It's a Keeper, Full Plate Thursday, Strut Your Stuff, Melt in Your Mouth Monday, Mouthwatering Monday, Made by You Monday


  1. Thanks! I'll have to make this for my daughter's graduation. :D

  2. This sounds so good!! I just got an ice cream maker and we've been going crazy making ice cream. I'm totally trying this for a summer dessert :)

  3. This looks so yummy!!! I'm gonna try to make it this weekend for a gathering! Thanks for sharing!

  4. 103 degrees??!! That sounds horrible for this time of year. That cake on the other hand sounds marvelous. I love the crunch between the layers. Definitely going to have to make this this summer.

  5. My husband would love this for his birthday.

  6. Mmmm we love Carvel Cakes! :) It's quickly become a birthday tradition in our place...maybe we could ship FP one on dry ice?? ;)

    Yours looks amazing, by the way. The best part of the cake is the chocolate crunchies!!!

  7. This type of cake is what my husband always had for his birthday too (except they came from Dairy Queen around here). I will have to keep this in mind as his birthday is coming up next month :) Thanks for the idea!

  8. Uma receita perfeita!!Meu blog está fazendo aniversário e eu gostaria de convidá-la a ser uma seguidora, será muito bem vinda! Já sua seguidora.Um abraço, Marta.

  9. Minnesota and DC must be in the same pocket of hot's just as hot and steamy here! This cake is making me drool. I am totally putting this on my list to try this summer!

  10. YUM! I have never had a Carvel cake, but I sure do want one of these!

    Erin @

  11. This looks like an awesome summertime treat. This is a great ice cream cake that we would really enjoy! Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  12. That ice cream cake look so yummy. I never heard of Carvel, but I would LOVE a piece of that cake! Thanks for sharing your recipe at These Chicks Cooked Recipe Spotlight. Have a great weekend!

  13. That looks so delicious! My family loves the Carvel ice cream cakes, and I've always wanted to homemake one. I love your recipe and will most definitely be giving it a try some time this summer!

  14. Not only are you a great cook, you are a great wife too! This is an awesome dessert to help cool us down in the heat. I found you at MIYMM. Have a great week!

  15. wow!!! i need this... IMMEDIATELY!

  16. For those who aren't familiar with Carvel, it's more of a frozen custard than an ice cream. The secret ingredient (I'm told from a former franchise owner) is a high butter fat content. Carvel isn't what it used to be, but nothing is any longer.

  17. Carvel cake has a whipped cream frosting that makes it unique. Add that and you really have something comparable

  18. Can you tell me how much fudge the fudge recipe makes??

    1. It makes about 1 pint sized jelly jar.

    2. Sorry, a half pint. Typed too quickly ;-)


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