Description
This Carrot Cake Ice Cream Cake is a delightful dessert combining the moist tang of carrot cake with the creamy, cool indulgence of vanilla ice cream. Made with a simple boxed carrot cake mix and cream soda for a light, fluffy cake base, it’s layered with soft vanilla ice cream, topped with whipped cream, and decorated beautifully using melted white chocolate almond bark tinted with orange and green food coloring to resemble a carrot theme. Perfect for celebrations or a refreshing sweet treat in warm weather.
Ingredients
Scale
Cake
- 1 box carrot cake mix
- 12 ounces cream soda
Ice Cream Layer
- 48 ounces vanilla ice cream (1 large container)
Topping
- 8 ounces whipped cream (or Cool Whip)
- 1 1/2 cups white chocolate almond bark (melted)
- Orange food coloring
- Green food coloring
Instructions
- Prepare the carrot cake batter: In a large mixing bowl, combine the boxed carrot cake mix with the 12 ounces of cream soda. Stir gently until smooth and fully combined, avoiding over-mixing to keep the batter light.
- Bake the cake: Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Assemble the ice cream layer: Once the cake has cooled, soften the 48 ounces of vanilla ice cream slightly at room temperature to make spreading easier. Spread the ice cream evenly over the cooled cake layer in the pan. Return the assembled cake and ice cream to the freezer to firm up for at least 1 hour.
- Decorate the cake: Once the ice cream layer is firm, spread the 8 ounces of whipped cream or Cool Whip evenly on top. Melt the white chocolate almond bark according to package instructions. Divide the melted chocolate into two bowls. Add orange food coloring to one and green food coloring to the other, mixing well. Use a spoon or piping bag to drizzle or pipe the colored chocolate decoratively over the whipped cream topping, creating carrot and leaf designs. Freeze the completed cake until ready to serve.
Notes
- Be sure to allow the cake to cool completely before adding the ice cream layer to prevent melting.
- Use a sharp knife dipped in warm water to slice clean pieces of the ice cream cake.
- You can substitute Cool Whip with fresh whipped cream for a lighter topping.
- For easier melting of the almond bark, use short microwave bursts and stir frequently.
- Decorations can be customized with different colors or additional toppings like chopped nuts or shredded coconut.
