Easter Ice Cream Cake

This Easter Ice Cream Cake, styled like a playful carrot patch, is a festive and refreshing dessert perfect for springtime celebrations. Featuring a layer of spiced carrot cake topped with creamy vanilla ice cream, this cake is finished with crushed cookies for “dirt” and candy carrots peeking out like they’re sprouting from the garden. It’s a fun twist on the classic ice cream cake — a charming nod to Easter themes that kids will adore and adults will appreciate for its nostalgic, Baskin-Robbins-inspired flair.

Why You’ll Love This Recipe

• Perfect combination of cake and ice cream: Soft, spiced carrot cake meets creamy vanilla ice cream in every slice.
• Make-ahead friendly: This cake must be frozen, making it an ideal prep-ahead dessert.
• Festive and fun: The carrot patch theme is cute, seasonal, and customizable with your favorite candies.
• Kid-approved creativity: A great project to involve children in decorating the top.
• No bakery needed: A homemade version of a classic ice cream cake with simple, accessible ingredients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Base:

• One batch of carrot cake batter (homemade or boxed mix prepared)

For the Ice Cream Layer:

• 1.5 quarts vanilla ice cream (store-bought), slightly softened

For Decoration:

• 15–20 chocolate sandwich cookies (e.g., Oreos), cream removed and cookies crushed
• Orange candy melts
• Green candy melts (or frosting)
• Optional: premade carrot-shaped candies, gummy carrots, or DIY candy decorations

Equipment:

• 8-inch springform pan
• Plastic wrap
• Offset spatula or large spoon

directions

Bake the Carrot Cake Layer:

1. Preheat oven according to your carrot cake recipe or boxed mix instructions.
2. Grease an 8-inch round cake pan. Pour in half of the carrot cake batter (use remaining batter for another purpose).
3. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool completely. Trim the top if needed so it’s flat.

Prepare the Ice Cream Layer:

1. Line the inside of an 8-inch springform pan with plastic wrap, covering the bottom and sides.
2. Allow vanilla ice cream to soften at room temperature for about 10–15 minutes until spreadable.

Assemble the Cake:

1. Place the cooled carrot cake layer into the bottom of the springform pan.
2. Spoon softened vanilla ice cream over the cake, spreading it evenly to the top of the pan.
3. Cover the top with plastic wrap and freeze for at least 4 hours or overnight until firm.

Unmold and Decorate:

1. Once frozen solid, remove the springform ring. Run a warm knife around the inside edge if needed.
2. Transfer cake to a serving platter.
3. Sprinkle crushed chocolate cookies across the top to resemble “dirt.” Press lightly so they stick to the ice cream.
4. Melt orange and green candy melts according to package directions.
   • Pipe small carrot shapes on parchment paper with orange candy melt.
   • Pipe small leafy tops above each carrot with green candy melt.
   • Let set completely before using.
5. Decorate the top of the cake by inserting candy carrots upright into the cookie “dirt.” Use as many as you like to create a full patch look.

Serve:

1. When ready to serve, let the cake sit at room temperature for about 5 minutes to soften slightly.
2. Dip a sharp knife in hot water and wipe dry before slicing to get clean cuts.
3. Each slice includes spiced carrot cake, creamy vanilla ice cream, and crunchy cookie topping — a joyful Easter treat for all ages.

Servings and timing

This cake serves 10–12 people.

• Prep time: 30 minutes
• Bake time: 25 minutes
• Freeze time: At least 4 hours
  Total time: 5 hours, mostly inactive

Variations

• Flavor twist: Use butter pecan, cinnamon bun, or carrot cake ice cream instead of vanilla for even more carrot-themed flavor.
• Chocolate base: Swap in chocolate cake for a chocolate-carrot combo.
• Mini version: Assemble in small ramekins or mini springform pans for individual carrot patch cakes.
• Easter garden theme: Add gummy worms or edible flowers for a whimsical touch.
• Gluten-free option: Use a gluten-free cake mix and cookies for a dietary-friendly version.

storage/reheating

• Storage: Keep cake in the freezer, tightly wrapped in plastic wrap or in an airtight container.
• Best within 1 week for optimal texture and flavor.
• Do not microwave. Let soften at room temperature briefly before slicing.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making 1–2 days in advance. Keep frozen until ready to serve.

Do I need to remove the cookie cream before crushing?

Yes, remove the cream to prevent soggy crumbs and to keep the topping looking like “dirt.”

What’s the best way to decorate with candy melts?

Use piping bags or zip-top bags with the tips snipped off. Let decorations cool and harden before placing them on the cake.

Can I use homemade ice cream?

Yes, just make sure it’s fully churned and scoopable. Spread it over the cake while soft and freeze as instructed.

How do I get clean slices?

Use a hot knife — dip it in hot water and wipe clean between slices.

Can I use other cake flavors?

Yes, spice cake, vanilla, or chocolate all work well. Carrot cake is recommended for a seasonal twist.

Do I need a springform pan?

A springform pan makes unmolding much easier. If you don’t have one, line a deep cake pan with plastic wrap to help lift the cake out.

What if I don’t have candy melts?

Use orange Starburst for carrots and green Twizzlers or frosting for the leaves. Be creative with what you have.

Can I decorate just before serving?

Yes. Keep the base cake frozen and decorate the top shortly before serving to keep everything looking fresh.

Will the cake be hard to slice?

Slightly — let it sit at room temperature for 5–10 minutes before cutting for best results.

Conclusion

This Easter Ice Cream Cake (Carrot Patch Ice Cream Cake) is a whimsical and delicious way to celebrate spring. With its layered carrot cake and vanilla ice cream center, crunchy cookie topping, and playful candy carrot decoration, it’s the perfect showstopper for your holiday dessert table. Easy to prepare and a joy to decorate, it’s a dessert that brings smiles, nostalgia, and sweet satisfaction in every chilled slice.

Easter Ice Cream Cake

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• Author: Mari
• Total Time: 5 hours
• Yield: 8–10 slices
• Diet: Vegetarian

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Description

Celebrate spring with this Easter ice cream cake recipe, inspired by the popular Baskin Robbins style! This carrot patch cake features a moist carrot cake layer topped with creamy vanilla ice cream, cookie “dirt,” and candy carrot decorations. A creative ice cream cake with cake layer that’s both nostalgic and festive. This spring holiday ice cream cake is a fun Baskin Robbins copycat cake for your Easter dessert table!

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Ingredients

• 1 batch carrot cake batter (from scratch or boxed mix)

• 1.5 quarts vanilla ice cream, softened slightly

• 15-20 chocolate sandwich cookies, cream removed & crushed (for “dirt”)

• Orange and green candy melts or carrot-shaped candies/gummies

• 8-inch springform pan

• Plastic wrap (for lining pan)

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Instructions

1. Bake Carrot Cake Layer:
Preheat oven per carrot cake instructions. Pour half of the batter into a greased 8-inch round cake pan. Bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely. Trim if needed to ensure a flat surface.

2. Prepare Ice Cream Layer:
Line springform pan with plastic wrap. Spread softened vanilla ice cream over the cooled carrot cake layer in the same pan. Smooth evenly to the edges. Cover and freeze for at least 4 hours (or overnight) until firm.

3. Unmold and Decorate:
Remove cake from springform pan (run a warm knife around edge if needed). Transfer to a serving platter. Scatter crushed chocolate cookies on top for “dirt.”

4. Make Candy Carrots:
Melt orange and green candy melts. Pipe small carrot shapes with leafy tops on parchment paper. Let set. Insert upright into the cookie dirt to resemble a carrot patch. Alternatively, use pre-made carrot candies or shape your own with chewy candies like Starburst and green licorice.

5. Serve:
Let the cake sit at room temp for 5 minutes before slicing. Use a hot knife (dip and wipe) to cut clean slices. Serve and enjoy the combo of spiced carrot cake, creamy vanilla ice cream, and crunchy cookie topping!

Notes

• Can be made 1–2 days ahead and stored in the freezer.

• Customize with other ice cream flavors (like cinnamon or cream cheese swirl) for variation.

• Optional: add a whipped topping border around the edges before decorating.

• Prep Time: 30 minutes
• chill time: 4+ hours
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baked & Frozen
• Cuisine: American / Easter