Easy and Delicious, Homemade Ice Cream Cake


Ice cream cake is my favorite cake ever and definitely on my top favorite desserts list. Ice cream, combined with pudding, crushed, buttery graham crackers and iced with homemade whipped cream ‘frosting,’ not only makes this dessert decadent, but also deliciously creamy.

Another thing I love about this ice cream cake is the versatility. You are literally able to pick whatever ice cream and pudding flavor you desire, mix them together and see what happens. Some of my favorite combinations are: Strawberry/coconut, Caramel/vanilla, Chocolate/chocolate, and Butterscotch/vanilla. The possibilities are endless, all you need is a creative mind and an appetite!


And although this ice cream cake recipe is anything but healthy, I am all about balance in life, there is always room for ice cream in my healthy living lifestyle – especially when it is in the form of ice cream cake.


Easy, Homemade Ice Cream Cake


  • 1 half gallon, softened ice cream (whatever flavor you desire)
  • 2 packages instant pudding (whatever flavor)
  • 2/3 c. Milk
  • 2 graham cracker sleeves
  • 1 stick of butter
  • 1 pint of heavy whipping cream
  • 1 tbsp. honey


Crush graham crackers and melt butter. Once graham crackers are crushed, pour butter over graham crackers and stir until butter is evenly distributed. Press crust into 9 x 13 pan and freeze until solid (approximately 30 min.)

While crust is freezing, combine two packages of pudding with 2/3 c. milk (I used whole milk last time I made this, but whatever milk is fine.) Blend with electric mixer or Kitchen Aid for two minutes, or until powder is completely dissolved and the mixture is turned into a ‘paste’ like consistency. Once pudding is ‘made,’ drop spoonfuls into softened ice cream and blend with electric mixer until batter is creamy and almost ‘fluffy.’ Continue adding pudding to the ice cream spoonfuls at a time until everything is combined together. Once mixed together, pour onto frozen crust and freeze until solid (approximately 1-2 hours.) After ice cream is solid, beat heavy whipping cream in a pre-chilled bowl and beater. Beat cream on high for 3 minutes or until stiff peaks begin to form. Add honey and beat an additional 30 seconds on medium-high. After the homemade whipped cream is finished, pour onto the already-hardened ice cream layer and freeze until served.

I suggest taking the cake out about 10-15 minutes before serving to let thaw a little. Enjoy with a cup of steamy, foamy coffee.