Easy-Peasy Homemade Ice Cream Cake for $10!

courtesy of baskinrobbins.com

Junkfood isn’t good for our health, nor is it high-end, but boy-oh-boy, it’s still considered a wonderful splurge sometimes isn’t it? My date and I had such a fantastic pig out night the other day, whoppers, nuggets and fries at Burger King, and then we trotted (yes, trotted) over to Baskin Robbins to buy an ice cream cake. After all, their website says “Cakes for Everyday Occasions” and splurge day is definitely an everyday occasion.

I let my date choose and he went for the Oreo cake, which is a layer of chocolate cake topped with Oreo ice cream and frosting. He was in love.

About a week later, my date was pining for another Baskin Robbins cake, but were trying to be financially responsible so I vetoed the idea. We did just go through a recession after all. After some calculations in my head, I realized that because I had eggs and sprinkles at home, I could make one for $9/$10. That’s around $20 cheaper than the store bought version. Off to the supermarket store I went.


Chocolate cake mix (White Rose brand $1.50)
Oreos ice cream (Breyer’s $3.99)
Cool Whip ($2.89)
Eggs ( I had at home)
Sprinkles optional (I had at home)
Saran Wrap (I had at home)
Oil or butter to grease pan ( had at home)

Now What?

Keep the Cool Whip and ice cream in the fridge so that it softens.

Since I didn’t need a whole cake, I only used 1/3 of the cake mix and baked according to the directions. You can use more if you want a thicker cake layer. The key here is to bake it in a springform cake pan. I used one that was around 9”. Also, since you are using less cake batter here, make sure to check on it every 10 minutes since it will cook faster than the time it says on the box.

After the cake part is baked and cooled, open up the pan and pop the cake (with the cake pan bottom on it still) out. Take the saran wrap and loop it under the bottom of the cake pan and then take another piece of saran wrap and loop it perpendicularly to the first one. You want the saran wrap to be long. The idea here is that when you pop the cake pan ring back on the cake pan bottom, the saran wrap will line the inside of the ring and then fall over the edges. This will allow the cake to 100% not stick to the sides of the pan.

After everything is popped into place, scoop the softened ice cream on top of the cake and smooth out so that it is an even layer. Then top the ice cream with the Cool Whip and smooth out as well. Sprinkle with sprinkles and pop into the freezer for 2 hours. When you take it out, pop the ring of the pan off and take off the saran wrap and voila! You have a $9 home made ice cream cake that is just as tasty as the store bought one.

-Joyce Huang

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