I have been making this ice cream birthday cake for years now for every member of my family! I always switch up the flavors depending on who I’m making it for. For my dad, I generally use a light coffee ice cream and make a mocha-chip version, and an almond joy version for my mom. Every year I make a peanut butter one for my birthday and always enjoy every last bite of it’s Reese’s-peanut butter-chocolate amazingness! The neat thing about this cake is that you can swap out any of the ingredients to make it exactly how the birthday boy/girl would like it. It is SO easy (and fun) to make, yet it looks like you spent days in the kitchen preparing it!
I do have to say that although this recipe may not be the most ‘healthy’ recipe on Dashing Dish, and yes there is some sugar and calories in it, it is truly worth every bite! Besides, I believe when it comes to birthday cakes, it is a day you can indulge, but the key is moderation. If you want to have an ice cream cake on your birthday, this is a much healthier option than the traditional slice that can pack around 500-1,000 calories per slice. And, although it isn’t an all-natural recipe, you can swap almost any of the low-sugar options for an all-natural option, if you so choose! (Even cool whip has a natural alternative~ tru whip!)
So, the next time someone has a birthday to celebrate, be sure to bring the family together to celebrate with this wonderfully impressive ice cream cake!
Remove ice cream from freezer and let sit on counter for about 10-15 minutes to soften.
14 Comments
Angela said:
Looks awesome! Thank you so much for all your wonderful recipes, as I’ve tried several and they are all great! You have a gift, and all your efforts are very much appreciated!
Angela said:
One more thing….I noticed in the picture that you actually have candy pieces instead of cookie. Did you measure out 100 calories worth of the candy and chocolate/peanut butter chips or does this make the calorie count a bit more? Thanks!
Dashing Dish said:
i have candy only on top… which is optional .. so its not in the cal. count :) the middle layer is only cookie which is included in the cal count
Sarah Porter said:
What do you use for the Almond Joy version? My son LOVES Almond Joys. The Reese’s one looks SO GOOD to me! I can’t wait for another event to head to to try this out! Maybe a sleepover with some of my son’s friends… Also, what size of a springform pan do you recommend?
Dashing Dish said:
any size springform will work, just depends on how ‘tall’ you want your cake! (smaller=taller)…. almond joy is just a vanilla ice cream with coconut extract, and oreo cookie crumb middle!
Summer said:
You could also use Froyo! These look delicious :)
Jacqueline said:
Oh my goodness – this looks SO good! I love how you can personalize this to make it special for anyone! Definitely gonna have to try this for my ice-cream-loving-dad’s summer birthday!
kri fairless said:
For Katie’s readers… take it from me, Katie’s mom, that this cake is the bomb and should definitely be made! YUM! Birthdays are amazing and this cake suits the occasion!
Jessica said:
This could not have come at a better time! My dad’s birthday is Friday and I was trying to think of what to make him and this is perfect!
Katie said:
This sounds delicious, I love how creative you get with all of the different layers!
Michelle said:
I made this recipe today (Peanut Butter Cake) and followed it exactly except I used a throw away (foil) pan with a lid because I was taking it to my mom’s, it turned out wonderful and was so very good–super rich, but everyone including myself loved it. Thank you so much for posting such great recipes and not the same ole same ole, LOL. I have made so many of your recipes that I lost count, but I can tell you one thing every one of them has been delicious!!!
P.S In case someone is wanting to use a foil pan or a regular pan because they don’t have a springform pan–The cake was frozen solid before we went to mom’s and had only softened a little by the time we got to her home and put it in the freezer, by dessert time I just used a wet sharp knife and it came out real pretty like a regular piece of cake.
Stephanie Goetz said:
It isn’t anyone’s birthday, but I’ve got this bad boy in the freezer right now! It should be ready after dinner tonight. Can.Not.Wait! Thanks, Dashing Dish!
Tiffany Mascho said:
My mom made this for my fiance and I’s birthdays and it was absolutely delicious. She used less syrup then called for but it was still sweet enough. She used crushed heath and chocolate chips on top. This is definitely way better than paying $30 bucks or more for a dairy queen cake.
Mary L said:
This is almost identical to a dessert I started making in the 1980′s. We called it Buster Bars and used Heath candy bars and peanuts. It was made in a 8 X 11″ cake pan and each layer was frozen before the next was added. Ready made oreo crusts weren’t available then..we crushed our own Oreos.