To celebrate the end of summer with a big, cold, amazing hurrah AND to celebrate the return of Blue Bell, I’ve got a recipe so easy for you that you don’t even need a recipe. It’s like Doc said in Back to the Future: “Where we’re going, we don’t need roads recipes.” We’ll start with the messy picture. Because sometimes? Good food is MESSY. 
I tried this cake in July for my Dad’s birthday. We have long been partakers of Baskin Robins ice cream cakes, but those things cost as much as the month of gym membership you’ll need to burn it off. (Seriously- CRAZY expensive.) So I decided to make my own. I made a mess in the process, but we were all happy with the result!
What You’ll Need:
- Springform pan & regular round pans that are the same size
- Cake baked in two round pans
- Ice Cream
- Whipped Cream & anything else you want for decoration/topping
THAT’S IT. I told you this was stupid simple, right? Now onto the even stupid simpler directions.
Let the ice cream sit out on the counter until it’s melt-y enough to pour into the spring form pan. Return the springform pan to the freezer. (Ps- Spring form pans are the ones used to make cheese cake, where you can snap or unsnap the outside to remove the cake easily. Make a cake in the round pans. (I used a box mix.) Let it cool.
Once the cake is totally cool and the ice cream has set in the spring form (about an hour), remove the outside of the springform. You can either use one cake (as I did) or put on cake on the bottom, one on top, and have a middle layer of ice cream. On a plate, or small, flat cutting board, layer your cake. I didn’t use any icing to “glue” the layers together, but you could. Cover the whole thing with whipped cream (either make your own or let the carton sit out to get soft) and return to freezer until serving.
THAT’S IT. Again, stupid simple, right? So why the heck is Baskin Robins charging so stinking much!?
Probably for the decorative icing bits, which this cake was CERTAINLY lacking. But as I found with my Double Chocolate Dr. Pepper Cake, a drizzle of chocolate syrup hides many flaws. Or just tastes great.
Also? Why not try these in muffin tins and then have MINI ICE CREAM CUPCAKES. They were so cute that it made me get all weird in my images.
Then I got serious. Because ice cream cakes are serious. Serious deliciousness. Chocolate cake. Mint chocolate chip ice cream. SERIOUS.
Now that fall is coming and bringing with it an onslaught of pumpkin, what are you eating to mark the end of summer?