If you’re looking for a delightful dessert that combines the warm spices of gingerbread with the creamy goodness of ice cream, the Gingerbread Ice Cream Cake is a perfect choice. The cake is an impressive treat that’ll make any occasion feel special, blending flavors that dance together in a beautiful way.
When it comes to making the Gingerbread Ice Cream Cake, you can certainly switch out the gingerbread cake mix for a spice cake mix if you’re in the mood for something a bit different. Also, if allergies are a concern, feel free to choose a dairy-free ice cream option, just be sure it’s a texture you enjoy. Using high-quality ice cream will really enhance the overall flavor, as will fresh confectioners’ sugar sprinkled on top for that final touch.
Ice Cream & Frozen
Gingerbread Ice Cream Cake Recipe
Ingredients
- 1 (14 1/2 ounce) package gingerbread cake mix
- 0.5 (1 1/2 quart) container Breyers All Natural Butter Pecan Ice Cream, slightly softened
- confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees.
- Prepare the gingerbread cake mix according to the package directions, then bake it in an 8-inch baking pan.
- Let the cake cool completely on a wire rack before removing it from the pan and setting it aside.
- Clean the same baking pan and line it with aluminum foil for easy removal later; set it aside.
- Carefully cut the cooled cake horizontally in half to create two layers.
- Place the bottom half of the cake in the lined pan with the cut side facing up.
- Spread the softened Breyers All Natural Butter Pecan Ice Cream evenly over the bottom layer, pressing gently to form an even layer.
- Take the top half of the cake and place it cut-side down on top of the ice cream layer.
- Cover the cake and place it in the freezer for at least 4 hours or overnight for best results.
- When ready to serve, lift the cake from the pan using the foil, carefully remove the foil, and let it stand for about 10 minutes.
- Just before serving, sprinkle the top with confectioners’ sugar for an elegant finish.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 2 of 3: