Truly Beautiful Ice-Cream Cake Flavors

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Bakers and Ice-Creams makers have amalgamated some amazing cake flavors with some delicious ice-cream flavors that blend well and bring out the best in each other. Here we have two delicious ice-cream cakes.

Giant Chipwich Cake

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The most annoying thing about a great chocolate chip cookie sandwich is how small it is (am I right?). This cake busts right through that problem.



  • 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough
  • 1/2 gallon vanilla ice cream, softened (see tip)
  • 1 c. mini chocolate chips


  • Preheat oven to 350° and line two 9-inch cake pans with parchment paper. Press 1 package cookie dough into bottom of each prepared pan. Bake until golden, about 20 minutes. Let cool in pans 10 minutes, then remove and freeze 30 minutes. 
  • Remove cookies from freezer. Flip one over, flat-side up, and scoop on vanilla ice cream, smoothing top with a spatula to create an even layer. Sandwich with second frozen cookie, flat-side down, pressing to push ice cream out to the sides. Smooth ice cream along sides and press sides in chocolate chips until exposed ice cream is completely covered. 
  • Set ice cream sandwich on serving plate and freeze until firm, 2 hours. 
  • When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.

Ice Cream Poke Cake

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For the Neapolitan ice cream lover in your life!



  • 1 box chocolate cake mix, plus ingredients called for on box
  • 2 c. chopped strawberries
  • 1 tbsp. sugar
  • 4 1/2 c. heavy cream, divided
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. pure vanilla extract, divided
  • pinch of kosher salt
  • 3 tbsp. cocoa powder
  • Chocolate sauce, for garnish
  • Rainbow sprinkles, for garnish
  • Maraschino cherries, for garnish


Preheat oven to 350º and grease a 9″-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.

Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside.

In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.

Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.

Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.

These two are our most voted and best ice-cream cake flavors that you should definitely try.

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