Blackberry Shortcake Ice Cream Cake

Summer and ice cream cake… the two just go together. They just make sense.

Light an refreshing… ice cream cake might just be my number one.

In spite of what you might think, homemade ice cream cake is actually very easy to make when you keep it simple – AKA cake mix and pre-made ice cream. It doesn’t get much simpler and delicious than that.

This ice cream cake is made up of three layers…

Vanilla cake, fresh blackberry ice cream & Mascarpone whipped cream. This is the ice cream cake of my dreams, but perhaps the best part about it is you can take this recipe and easily customize it.

Pick your favourite cake mix flavour – maybe it’s vanilla or maybe it’s chocolate! And then add your favourite ice cream – it could be vanilla or strawberry or coffee or chocolate… the flavour combinations are endless.

Sweet and simple. That’s all this is.

I would love to see your creations, so here is the recipe. Happy ice cream cake making!

Blackberry Shortcake Ice Cream Cake Recipe

This post is sponsored by Duncan Hines Canada. All opinions are my own.

Raspberry Ice Cream

Empty the contents of 1 vanilla ice cream tub into a large mixing bowl; add in blackberry puree and stir with a spatula until smooth and combined.

Whipped Topping

In a large mixing bowl, beat mascarpone, vanilla and powdered sugar with an electric mixer until smooth.

In a separate bowl, beat the whipping cream until soft peaks form. Add 1/2 cup of the whipped cream to the mascarpone mixture and beat until smooth. Add the mascarpone mixture to the bowl of whipped cream and fold in with a spatula until combined.

Assembly

Once your baked cake is cooled, spread blackberry ice cream evenly over the top. Next spread whipped topping evenly over the ice cream. Sprinkle with fresh blackberries and return to the freezer for at least 4 hours. 

Serve

Remove cake from freezer 10 minutes before your wish to serve. Slice & serve.

Enjoy!