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This Carrot Cake Ice Cream Cake is sure to be a hit for Spring and Summer! Layered with a moist carrot cake, vanilla ice cream, whipped cream and topped with chocolate carrots.
Best Carrot Ice Cream Cake
This is a carrot cake recipe that you will enjoy year-round. It is made with a few simple ingredients including Pillsbury cake mix, vanilla ice cream, whipped cream, and white chocolate carrots. Super easy to prepare and a great option for those that do not like a traditional carrot cake with cream cheese frosting.
Key Ingredients You’ll Need
- Carrot Cake: we used Pillsbury brand cake mix for this recipe.
- Cream Soda: This will add a nice flavor and make the cake super moist.
- Ice cream: I like to use vanilla ice cream.
- Cool whip: You can use store-bought or make your own homemade whipped cream.
- White chocolate almond bark: You will use this to create a carrot mold along with orange and green food coloring.
How To Make A Carrot Cake Ice Cream Cake
- Make the carrot cake. Combine the cake mix with 1 1/2 cups of cream soda before adding to a 9×7-inch baking dish or pan. Place in the oven at 350 degrees for 25 minutes. Take it out and place it aside to cool for 10 minutes.
- Adding the ice cream layer. Once cooled, add the vanilla ice cream to the cake and spread evenly before placing it in the freezer to chill for 2 hours until firm.
- Adding the toppings. Thaw the cool whip before spreading it on top of the chilled cake.
- Make the chocolate carrots. In a bowl, melt the white chocolate and color 1/2 cup of it green and the remaining portion orange. Fill the carrot molds with orange chocolate and use the green to fill the stem. Allow it to cool for 20 minutes to harden. Remove from the molds and place on the top of the cool whip layer to decorate.
Toppings For Carrot Ice Cream Cake
I love serving this carrot cake ice cream cake with all sorts of toppings to make it eye-popping and of course, even tastier! You can use some of the options from the list below:
- Cool whip or whipped cream
- Sprinkles
- Easter candies
Tips & Tricks
- Place any leftovers in an airtight container for the best storage method.
- You can keep this at room temperature or in the fridge for up to 5 days.
- You can use all sorts of different trays. You can use easter-themed pans like bunnies, carrots, eggs, etc.
More Carrot Cake Recipes:
- Best Carrot Loaf Cake
- Carrot Cake Cheesecake Cake
- Carrot Cake Cupcakes
- Carrot Cheesecake
- Easy Carrot Sheet Cake
Carrot Cake Ice Cream Cake
This Carrot Cake Ice Cream Cake is sure to be a hit for Spring and Summer! Layered with a moist carrot cake, vanilla ice cream, whipped cream and topped with chocolate carrots.
Servings: 8 cake
Ingredients
- 1 box carrot cake mix
- 12 ounce cream soda
- 1 48 ounce container of vanilla ice cream
- 8 ounce whipped cream or Cool Whip
- 1 1/2 cups white chocolate almond bark melted
- orange food coloring
- green food coloring
Instructions
Making the Carrot Cake
- Preheat the oven to 350°F.
- Mix the carrot cake with 1 1/2 cups of cream soda and pour the mixture into a 9×7 dish or cake pan.
- Bake for about 25 minutes. Let cool for 10 minutes.
Adding the Ice Cream Layer
- Once you have your carrot cake cooled off, spread the softened vanilla ice cream over the cake as evenly as possible and freeze until firm (about 2 hours).
Whipped Cream
- Make homemade whipped cream or thaw out a tub of Cool Whip. Spread over the top of your frozen cake.
Chocolate Carrots
- Melt white chocolate in a bowl, take out 1/2 cup for the green carrot stems, and color the rest of the chocolate orange.
- Fill the carrot portion of the mold with orange chocolate and the stem portion of the mold with green chocolate. Let it set up for 20 minutes, then pop out and place it on top of the cool whip layer of your ice cream cake.
Last Step:
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Nutrition
Calories: 631kcal | Carbohydrates: 89g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 445mg | Potassium: 263mg | Fiber: 1g | Sugar: 70g | Vitamin A: 197IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg
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2 comments on “Carrot Cake Ice Cream Cake”
Ingredients listed shows 8 ounce cream soda; directions say to use 1 1/2 cups of soda. But 1 cup is 8 ounces + 1/2 cup is 4 ounces = 12 ounces total.
Thanks Nancy. It’s 12 ounces or 1 1/2 cups. I’ve corrected that.