Ice Cream Cake Recipe

If you haven’t checked out Martha Stewart’s 60 Days of Summer online extravganza of food, crafty party ideas and ICE CREAM recipes, you really need to. Yes, go ahead and leave here now and then come back so you will realize how fantastic it is. You may need a few hours to explore all of it.

One of my many favorite things I found was this recipe for a gorgeous striped ice cream cake. I have made it 5 times since finding it last month. I love how my guests’ jaws drop when they first see their slices placed in front of them.

I should first explain that I am not a chef at eCreamery. In fact, they don’t even allow me to touch things in the kitchen since I am culinarily challenged. I am a source for new ideas and a creative marketing, eCommerce person. I can hold my own in taste testing and thinking of new flavor combinations but actually making the ice cream — way too advanced for me.

So, not being the greatest in the kitchen, you can imagine my Culinary Artist Coworkers’ expressions when I presented these beautiful and amazingly delicious beauties.

I took some creative liberty and made Martha’s creation two different ways.

Original recipe here:  Martha’s Striped Ice Cream Cake Recipe

I used eCreamery Raspberry Lemonade and Passionfruit sorbettos to recreate this gorgeous ice cream cake. (Photo: Martha, Isager)



  • Angel Food Sheet Cake
  • 1 cup blueberry jam
  • 2 pints vanilla ice cream, softened
  • 2 pints raspberry sorbet, softened
  • 1 pint peach sorbet, softened

In my version, I purchased angel food cake sold in an aluminum loaf pan. This worked extremely well to allow me to “mold” the pan to be firmly against the ice cream and thereby preventing “running” layers.

I also subsituted the flavors. I used eCreamery Raspberry Lemonade Sorbetto and eCreamery Passionfruit Sorbetto (1 pint of each) to replace the raspberry and peach flavors. The colors were beatiful and the taste was very refreshing. My layer lines were not quite as perfectly straight as Martha’s which is no surprise. But I suspect no one would have believed I made them myself otherwise!

I also created a Chocolate Coconut Fudge Ice Cream Cake version. I used the striped ice cream cake recipe from Martha, but subsituted the following:

Chocolate Caramel Coconut Fudge Ice Cream Cake

A Chocolate Caramel Coconut version of Martha's Ice Cream Cake

  • Angel Food Cake in loaf pan
  • 1 cup chocolate fudge – softened
  • 1 pint eCreamery Coconut Sorbetto, softened
  • 1 pint eCreamery Chocolate Ice Cream, softened
  • 1 pint eCreamery Sea Salt Caramel, softened
  • Chocolate Chunks (added as a layer between the coconut and chocolate)

So, sincere delicious gratitude to Martha Stewart for her endless inspiration for new ways to use ice cream.

Here are just a few of my homework assignments for next week, 16 beautiful ice cream cake recipes from

Homemade Ice Cream Gifts: DIY Gift Pint with a little help from Martha Stewart

DIY Gift Pints make Homemade Ice Cream Flavors a perfect gift for any occasion. Martha Stewart stickers from Michael's used here.


Our new line of Homemade Ice Cream Flavorings makes it simple to make rich and creamy, full flavored gourmet ice cream on all Home Ice Cream Makers.


Plus, making ice cream together is a fantastic summer activity for all ages.
Be sure to try our Buttered Caramel, Tiramisu Cappuccino, 3 Bean Chocolate, and Vanilla Bean flavorings for out of this world homemade ice creams. Or, try them in some of our other recipes for frostings, cakes, brownies and more!


Many of you have been writing to us with your stories of special ways you’ve made the flavors your own with creative mix-ins and ways to give your ice creams as memorable gifts to teachers, moms, grandparents, coaches and on and on! We love hearing about your creativity! Please keep the stories coming!


Today we’re sharing design ideas to make your eCreamery At Home Ice Cream flavors even more special with DIY packaging. We’ve taken blank, white ice cream pints (available for purchase at Ice Cream) and given them quite the make over!

Unique stickers & papers from Martha Stewart Crafts turned our Homemade Ice Cream Flavors into a Personalized Gift! Empty Ice Cream Pints available at

We have to give credit to Martha Stewart Crafts for these particularly adorable gift pints as we used Martha’s new sticker line available at Michael’s. It made the project almost as much fun as making the ice cream!


To make the process even easier, just click the link below for pint templates you can print at home.


We’ve created four special occasion pint designs that are easy for little ones to color and glue to blank eCreamery pints. Or, print the templates on to specialty paper for a completely unique design.


eCreamery DIY Pint Templates – Birthday, For Mom, For Dad, Just Because Templates for your home printer.

All kids love ice cream crafts! Make homemade ice cream gift pints for special personalized gifts.


Sending the Sweetest of Birthday Wishes with your favorite homemade ice cream.

A perfect ice cream pick me up for mom!

Homemade eCreamery Ice Cream

Yes! We are so excited to be officially launching our eCreamery Gourmet Ice Cream Flavorings line.

Ice Cream Flavoring

Make eCreamery Ice Cream at Home

Our new gourmet flavoring line allows you to rule the scoop, even more than before. We’re turning the churning over to you. Our gourmet ice cream flavorings are deliciously compatible with all homemade ice cream machines.

The Four premiere flavors are:

3 Cocoa Bean Chocolate

Vanilla Bean

Buttered Caramel

Tiramisu Cappuccino

So, in addition to being able to purchase these gourmet ice cream flavorings we are also giving you what we think is the World’s Best Ice Cream recipe. Each jar has a very quick and easy recipe on it which makes wonderful ice cream but we wanted to take it one step further and let you in on some of the secrets that the pros use. Follow along below as I make our Tiramisu Cappuccino Ice Cream at home!! The entire project from start to finish officially takes 24-28 hours. I’ve given you directions below on how to occupy all 28 hours but not all of them include ice cream making related tasks.

The World’s Best Ice Cream Recipe

Below, I made Tiramisu Cappuccino but you can use the same method below to make all 4 flavors. Just sub in your favorite!

eCreamery's Tiramisu Cappuccino Gourmet Ice Cream Flavoring

Essential Utensils:

1 Cup Measuring Cup
Medium Sauce pan
Medium Bowl (warmed liquid)
Large Bowl (for possible ice bath)
Rubber Spatula
Frozen Storage Container for Your Ice Cream or (eCreamery Ice Cream Containers)
Plastic Wrap
1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
1-1/2 cups nonfat skim milk powder
1/4 cup sugar
4 TBSP eCreamery’s Tiramisu Cappuccino
Before you get started:
Most likely the bowl from your at home ice cream maker needs to be frozen. I’ve tried speeding this process along and there is no good way to do it. It needs to be in the freezer for 24 hours. If it’s not, you will never get the ice cream you desire. If you are throwing it in there now, PERFECT! Keep reading. This will give you time to make your ice cream base a day ahead, too! This is called the “The Aged to Perfection World’s Best Ice Cream Base Preferable Solution” you’ll find it below. Let me recap. Put your ice cream machine’s bowl in the freezer. Go ahead and put your Frozen Storage Container for your World’s Best Ice Cream in the freezer as well. Follow the directions below and make your World’s Best Ice Cream Base and put it in the refrigerator, make dinner, drink some wine, eat dinner, watch a tv show, go to bed and sleep for 12 hours. The next day is entirely up to you. Please spend it however you see fit but return to making the World’s Best Ice Cream at about the same time as the day before or a least 24 hours later. I wouldn’t be so picky but I want you to make the World’s Best Ice Cream so I am trying to give you every single tip that I can. You’ll thank me later.
Making your World’s Best Ice Cream Base:
Combine your whole milk and heavy whipping cream in your medium saucepan. Your burner should be somewhere between low to medium. You know your stove better than I do so heat as your heart desires. Please make sure you continually whisk the contents until the temperature has reached 170° Fahrenheit or warm enough to coat the back of a spoon but DO NOT BOIL! Boiled cream is not what we are going for here. A nicely heated creamy milk base is the key. It will allow us to easily incorporate our dry ingredients. Yum!

Heating your milk and cream

As soon as you hit 170 F, pull your heated base from the burner and whisk in your nonfat skim milk powder, sugar and eCreamery’s Tiramisu Cappuccino Gourmet Flavoring.
Mix in the flavor!
Keep whisking until thoroughly incorporated. At this point you’ll want to pour your base into a refrigerator safe container. We always, always use a spatula to make sure we scrape every last bit into the next container. That’s potential ice cream your rinsing away if you don’t!!
Cool it Down
From here, you have 2 options.
The Ice Bath Approach aka Burn & Churn:
Remember in the beginning when we talked about the 24 hour thing? If your bowl was already in the freezer before you read that, I grant you permission to use the Ice Bath Approach. This method will cool your base the quickest. Create an ice bath with ice and water in a larger bowl than the one you poured your base into. Submerge the base into the ice bath and refrigerate. It should take about 2 hours to get down to the optimum temperature of 40 degrees. You will then be ready to freeze according to your ice cream machine’s directions. There is another option for the patient at heart, below. Even I can be patient for the World’s Best Ice Cream.
Preparing an ice bath for your ice cream base

Making an ice bath

Your Ice Cream Base taking an Ice Bath

The Aged to Perfection, World’s Best Ice Cream Base Preferred Method:

Are you going for the World’s Best? If yes, than follow these directions: Cover your ice cream base with a lid or plastic wrap and refrigerate for 24 hours. Now, follow the directions above for what to do for the next 24 hours. :) When you pull out your Aged to Perfection Ice Cream base it will be separated. You will need to whisk it until it is a cohesive color and mixture.

Aged Ice Cream Base

World's Best Ice Cream Base

Whisked and ready to pour ice cream base

The fun part! I have a super fun Candy Apple Green Kitchen Aid Mixer with an Ice Cream Attachment. It helps me make the World’s Best Ice Cream. I’m sure your ice cream machine will be the perfect assistant as well. Turn on your ice cream machine and pour in your World’s Best Ice Cream Base. Again, use your spatula to get every last bit of base into the frozen bowl for churning.

Get your Ice Cream Bowl Ready!

Churnin' Churnin' Ice Cream Love

Now the big question, how long do I churn? The amount of time it will take your ice cream to churn will have to do with the temperature of your bowl, the temperature of your base and your ice cream machine. Churning will probably last between 20 – 30 minutes. The real test will be the consistency of the product. Check out the picture of what to strive for:

Churned and ready to Freeze

Grab your spatula and your Frozen Storage Container for Your Ice Cream from the freezer and transfer your churned World’s Best Ice Cream base into the bowl. Make sure you scrape all of the ice cream off of the ice cream paddle. Set it aside on a plate and lick it clean later. Oh yes, now would be a good time to get in a little taste test.

My Frozen Storage Container for Freezing My Ice Cream

Your churned ice cream should be thick enough that you can stick your spatula in it and it stands on it's own. Get it?

All you’ll have to do now is freeze your ice cream. Pop your churned World’s Best Ice Cream in the freezer, let it harden and then roll it back out and ENJOY!! It should make about 2 pints. Eat it all at once. Just kidding!! Share the love so everyone knows that you make the WORLD’S BEST ICE CREAM!!!!

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