How to Make an Ice Cream Drip Cake
Ice cream drip cake is a delightful fusion of cake and ice cream, perfect for warm days or any celebration where you want a refreshing twist on a classic dessert.
Instead of a traditional ganache drip, this cake features a drip made from melted ice cream or a creamy ice cream-inspired glaze, which adds both flavor and a visually striking finish.
The cake layers can be simple vanilla, chocolate, or even fruity to complement the ice cream flavor.
The best part? This cake is refreshing and indulgent but surprisingly easy to make with the right timing and techniques.
It’s ideal for summer parties, or anytime you want a cool dessert that looks as good as it tastes.
Recipe Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 minutes | 35 minutes | 55 minutes (plus chilling) | Dessert | Fusion | 10–12 slices |
Ingredients Table (Cake & Ice Cream Drip)
| Ingredient | For 6 Servings | For 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour |
| Sugar | 1 cup | 2 cups | Brown sugar |
| Butter (softened) | ½ cup | 1 cup | Oil or margarine |
| Eggs | 2 | 4 | Greek yogurt or flax eggs |
| Milk | ½ cup | 1 cup | Almond or oat milk |
| Vanilla extract | 1 tsp | 2 tsp | Almond extract |
| Baking powder | 1½ tsp | 3 tsp | Self-rising flour |
| Ice cream (vanilla or flavor of choice) | ½ cup (melted) | 1 cup (melted) | Dairy-free ice cream |
| Powdered sugar (for glaze) | ½ cup | 1 cup | Confectioners’ sugar |
| Heavy cream | 2 tbsp | ¼ cup | Coconut cream |
| Sprinkles (optional) | 2 tbsp | ¼ cup | Crushed nuts or edible glitter |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or any deep container)
- Hand or stand mixer (or whisk)
- Measuring cups and spoons (or kitchen scale)
- Two round cake pans (or springform pans)
- Cooling rack (or clean surface)
- Offset spatula (or butter knife)
- Microwave-safe bowl (or double boiler)
- Spoon or piping bag (or zip-top bag with corner cut)
How to Make an Ice Cream Drip Cake
Before starting, prepare your cake batter and bake layers first. Allow them to cool fully to avoid melting the frosting.
The ice cream drip requires melting and mixing with powdered sugar to form a glaze.
Step 1: Make the Cake Batter
Cream softened butter and sugar until smooth. Add eggs one by one, mixing well. In a separate bowl, sift flour and baking powder.
Alternately add dry ingredients and milk to the butter mixture. Stir in vanilla extract last.
Step 2: Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line your pans. Pour batter evenly into pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool completely on a rack.
Step 3: Prepare the Ice Cream Drip Glaze
Melt your chosen ice cream gently until pourable but not too hot. In a bowl, whisk melted ice cream, powdered sugar, and heavy cream until smooth.
The glaze should be pourable but not too runny. Chill briefly if needed.
Step 4: Frost the Cake
Use a simple buttercream or whipped frosting of your choice. Apply a crumb coat and chill the cake for 15–20 minutes. Then add a smooth outer layer.
Step 5: Apply the Ice Cream Drip
Spoon or pipe the glaze gently around the edges of the cake, allowing it to drip naturally. Add more glaze in the center and smooth lightly.
Step 6: Add Sprinkles and Final Touches
While the drip is still wet, scatter sprinkles or edible glitter over the top. Chill the cake to set the glaze before serving.
Decoration and Serving Suggestions
- Top with fresh berries or mint for color contrast
- Serve with a scoop of the same ice cream flavor
- Add edible flowers or crushed cookies for texture
- Keep chilled until serving for the best texture
Variations to Try
- Chocolate Ice Cream Drip: Use melted chocolate ice cream or add cocoa powder to the glaze for a rich finish. This pairs well with chocolate cake layers.
- Fruit-Infused Drip: Melt fruit-flavored sorbet (like raspberry or mango) and mix with powdered sugar to create a fruity glaze. Try pairing with vanilla or lemon cake.
- Caramel Ice Cream Drip: Mix caramel-flavored ice cream with a little caramel sauce into the glaze for a sweet, buttery drip. Works well with salted caramel frosting.
- Vegan or Dairy-Free Version: Use coconut or almond milk-based ice cream and coconut cream in the glaze. Choose dairy-free frosting to keep it vegan-friendly.
- Layered Ice Cream Center: Instead of a drip, insert a layer of softened ice cream between cake layers for a frozen surprise inside. Freeze well before decorating.
Storing Tips
- Keep the cake refrigerated until serving to maintain the drip’s texture
- Cover loosely with plastic wrap to avoid frosting damage
- Consume within 2–3 days for best flavor and texture
- For longer storage, freeze individual slices wrapped tightly, thawing before eating
Extra Tips for Success
- Use room temperature ingredients for cake batter
- Avoid overheating the ice cream when melting — too hot and it won’t set properly
- Chill cake well before applying drip for cleaner lines
- Work quickly when applying the drip to prevent melting frosting
Common Mistakes & How to Fix Them
| Mistake | Fix | Prevention |
|---|---|---|
| Drip too runny, slides off cake | Chill glaze longer to thicken | Control glaze temperature and chill cake well |
| Frosting melts | Refrigerate cake before drip | Use stable frosting and chill cake |
| Drip uneven or clumpy | Stir glaze gently, avoid overheating | Test drip on plate before applying |
| Sprinkles sink too deep | Add sprinkles just before glaze sets | Apply sprinkles at the right drip consistency |
Let’s Chill and Create Your Ice Cream Drip Cake
This ice cream drip cake offers a refreshing way to impress your guests with both flavor and design.
Try it out and share your experience or creative twists in the comments. Your next celebration might just get a cool new star!
