An ice cream cake for the ages!
- Ingredients
- step-by-step directions
For the Cake:
- 6 large eggs
- 1/2 cup water
- 1 (15.25-ounce) box vanilla cake mix
- 1/4 cup vegetable oil
- 1/4 cup confectioners' sugar (sifted)
For the Cake Frosting:
- 1 stick unsalted butter (room temperature)
- 1 (8-ounce) block cream cheese (softened)
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar (packed)
- 1 tablespoon cinnamon
- 1/2 teaspoon Kosher salt
To Assemble:
- 1/2 gallon cinnamon ice cream (softened)
For the Vanilla Glaze:
- 1 cup confectioners' sugar (sifted)
- 1/2 teaspoon Kosher salt
- 2 tablespoons whole milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Directions: Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and line with parchment paper, spray parchment paper again and dust with flour.
- For the Cake:
- In a stand mixer on medium speed, whisk eggs until thick and creamy, about 4 minutes. Add the water, cake mix and oil. Mix to combine. Scoop 3 ½ cups of the batter to the prepared baking sheet, smooth into an even layer and bake until the top springs back when touched, about 8-10 minutes.
- Lay a clean dish towel on a flat work surface and dust evenly with confectioners’ sugar. Remove cake from oven and invert onto the prepared dish towel. Remove the parchment. While the cake is still warm, roll in the towel starting at the short end of the cake. Allow to cool completely.
- For the Frosting: In the bowl of a stand mixture combine the butter and cream cheese and beat until light and fluffy. Add the vanilla, sugar, cinnamon and salt and mix to combine.
- Once the cake is cooled, unroll and spread evenly with the frosting mixture. Reroll the cake in a spiral. Freeze until just solid. Slice into ½-inch thick slices.
- Line a glass bowl with cling wrap. Lay the sliced rolls into the prepared glass bowl, covering both the bottom and the sides and coming out of the bowl slightly. Break up small pieces of cinnamon rolls to fill in any holes.
- Spoon the cinnamon ice cream into the cake bowl. Fold over the sides of the cake slices over hanging the bowl and cover the top of the ice cream with remaining cinnamon rolls. Cover with plastic wrap. Freeze for 4 hours.
- When ready to serve, remove the cling wrap from the top of the bowl and place a serving plate on top. Invert the bowl over onto the plate to free the cake. Remove the plastic wrap, drizzle with vanilla glaze and slice into wedges to serve.
- For the Vanilla Glaze: In a medium bowl, whisk together the confectioners’ sugar, salt, milk, lemon juice and vanilla extract. Keep at room temperature until ready to use.
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