Easy Creamsicle Ice Cream Cake Recipe

Ingredients

• 1 serving cooking spray
• 1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
• 1 cup water
• 3 large eggs
• 0.33 cup vegetable oil
• 1 (1.5 quart) container vanilla ice cream
• 1 (12 ounce) container frozen whipped topping, thawed

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking pan with cooking spray.
2. In a large bowl, mix cake mix, water, eggs, and oil. Use an electric mixer on low speed for about 30 seconds until just combined. Increase to medium speed and beat for 2 minutes. Pour the cake batter into the prepared pan.
3. Bake in the preheated oven for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack for 15 minutes before taking it out of the pan. Cool completely for about 30 minutes.
4. Use a serrated knife to trim the top of the cake, creating a flat surface. Slice the cake in half crosswise to make two 9x6½-inch cakes.
5. Line a jelly roll pan with plastic wrap. Place one cake layer on the prepared pan. Cover with vanilla ice cream, gently pressing to ensure an even layer, even if the edges aren't perfectly smooth.
6. Place the remaining cake layer on top, gently pressing with your hand. Spread whipped topping evenly over the cake. Freeze the cake for 4 to 6 hours until it's completely solid.
7. Trim all sides of the cake for smooth, clean edges. Keep frozen until you're ready to serve.

Nutrition

• Calories: 455 kcal
• Fat Content: 25 g
• Fiber Content: 1 g
• Sugar Content: 37 g
• Sodium Content: 349 mg
• Protein Content: 6 g
• Cholesterol Content: 72 mg
• Carbohydrate Content: 53 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g