Q&A for How to Make an Ice Cream Cake

No, it is not. The whipping cream and confectioners sugar are robust enough to stand on their own.

Yep, you can do exactly that! You can create any shape you like and even tint the whipped topping whatever color you want.

It depends on freezing time, but it will usually take three to four hours for the whole process.

A sponge cake is most appropriate, since other cakes harden in the freezer whereas a sponge cake retains the moisture and softness even in the freezer.

It depends on the ingredients you use. If you're worried, take it out of the freezer 5-15 minutes in advance and let it soften before cutting.

If you add fruit, the fruit will harden when frozen, and it will be very difficult to eat. You can take fruit, and for every cup, add a tablespoon of sugar or honey, before applying it to your cake.

Corn flour can also be used instead of cornstarch. You can also use popcorn kernels that have been put in the blender.

No. It typically does not.

You'll need 2 pints (4 cups) of ice cream to make this ice cream cake.

Yes. You could use melted ice cream and put in one flavor, then a crushed cookie layer, then a second layer of ice cream, then freeze.

Yes. Convenience stores, liquor stores and gas stations will usually also stock ice.

Mostly at kids' parties because kids like ice cream very much and the ice cream cake would be gone in a few seconds if you put it out at such an event! It can also be put on special occasions but should directly be put into the freezer after everybody's had their share so it doesn't melt.

No, though the ice-cream will melt, causing the frosting slide off. To prevent this from happening, take the cake out of the freezer right before cutting and serving. After serving, return any unserved portion of the cake straight back to the freezer.

You can make a rainbow ice cream cake by using different colors of ice cream or adding food coloring to vanilla ice cream.

Whatever you like! You can pick strawberry or mint chocolate chip. Chunky Monkey or Chubby Hubby.

There are many recipes that use lactose-free ice cream and other vegan substitutes to make a vegan version of an ice cream cake. Look for vegan versions of these recipes, as they require a few different steps and ingredients that are different from a typical ice cream cake.

It can be kept in the freezer for about a month, but it's recommended to be used within a week in order to keep its freshness and avoid an aftertaste from being in the freezer.

Cover the ice cream cake with foil or store the cake in an airtight container with a lid. Place it inside a freezer so that it stays cold and frozen.

Yes. There are plenty of other recipes that use low-fat ice cream and fruit to make healthier versions of ice cream cake.

Put the ice cream in the microwave for 3-second bursts at a time. Make sure you feel it or press a spoon on it gently after every burst. You should only need 9 seconds at the most, to avoid a mess of ice cream.

Yes, it is a cake made using ice cream, as in it has the shape of a cake and is meant to be cut into slices like a cake and served like a cake. It often has tasty toppings like whipped cream and other sweet things as well.

This recipe uses flour, which contains gluten, making it unsuitable for a gluten-free diet.