Guest Post: Katie from Sweet Rose Studio

Hello there A Glimpse Inside Readers! My name is Katie and I blog at Sweet Rose Studio, my little slice of the internet.
I have a passion for crafting, parties, creating printables, baking, and sharing my photography. I’d love for you to come stop by! I was lucky enough to get to meet Allison at a blog conference in April of last year and I can verify that she is just the cutest thing ever. No joke.
I originally posted this recipe last year and as temperatures are reaching the 110’s here in Phoenix, I decided it was time to take this bad boy out of the vault to share with you! I had been dreaming of an ice cream cake which I needed to make a reality. I present the Ice Cream Dream Cake!
Although this cake is easy to make, it does take a few hours to create once you allow time for freezing of the different layers of ice cream. I just wanted to give you a heads up when planning your prep time.


  • First Street Chocolate Cake Mix
  • First Street Cookies & Cream Ice Cream
  • First Street Vanilla Bean Ice Cream
  • First Street Semi-Sweet Chocolate Chips
  • First Street Dark Chocolate Sprinkles
  • hot fudge topping
1. The beauty of the First Street Cake Mix found at Smart & Final is that you can make as much or as little batter as you’d like; you aren’t limited to whatever is found within the typical box mix. For this recipe, you’ll need to make enough batter to bake 12 cupcakes.
2. Pour prepared batter into the deepest baking dish that you can find. When the layers start going in, it’ll be nice to have that extra space. My Pampered Chef baking dish was the perfect depth. Another helpful hint: bake the cake for five minutes more than the required time for the 12 cupcakes. Trust me.
3. Let the cake cool completely. You don’t want it to be heated at all when you start applying the ice cream and (not) hot fudge.
To help with serving when you are finished making your Ice Cream Dream cake, run a butter knife around the edge of your cake to release the edges from the pan.
4. Set the ice cream out to defrost and soften about 15 minutes before you’re ready to start adding the layers to the cake.
5. Let the layers begin! Spread half of the jar of hot fudge topping on top of the cooled cake. Cover the entire cake. The fudge will work as a barrier against the ice cream melting and making the cake too moist.
6. Sprinkle a large handful of chocolate chips on top of the fudge.
7. Spread a thin layer of softened vanilla ice cream to cover the entire cake and then place it back into the freezer to firm up. It’ll take an hour or so until it will be ready for the next layer to be added.
8. When the ice cream is near being firm, take the Cookies and Cream ice cream out to soften.
9. Empty the other half of the hot fudge onto the cake and spread it out to cover the entire cake. It will end up looking swirled like this:
10. Add another large hand of chocolate chips and sprinkle them across the top of the cake. Feel free to eat a few extra chocolate chips if you’d like. I won’t tell. 😉
11. Spread a layer of the Cookies and Cream ice cream to reach the top of the baking dish and fully cover the cake. Smooth out the ice cream.
12. Go to town adding sprinkles to the top! My kids had a great time helping me with this step. Place the baking dish back into the freezer until you are ready to share and serve!
And you’re done! Doesn’t this look amazingly delicious?!?
Thank you so much Allison and A Glimpse Inside readers for letting me be here today and congratulations on sweet Baby M! I am so thrilled for you! If you’d like to read more about what I come up with, you can find me on my blog, Facebook, Twitter, and Pinterest. Come say hi!
That looks super yummy Katie!! 
Thanks for sharing! 🙂 


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  • laxsupermom
    June 5, 2012 at 1:12 pm

    Yum! That looks amazing! Thanks for sharing.