Checkerboard Ice Cream Cake

Patrick Mooney
Ice cream cake

For an interesting and cool dessert surprise, a checkerboard ice cream cake is the way to go.

No Need To Cook At All

This recipe for checkerboard ice cream cake starts off simple and can get as elaborate as you like. The first thing you are going to need is a bread pan. If you have one with straight sides, all the better. You will also need a gallon of vanilla and a gallon of chocolate ice cream. You won't use the entire amount, but I found that a quart runs a little short for this recipe.

While you are at the store getting the ice cream, see if you can find a plain sponge cake. We are looking for a cake with a square base so it can be cut to fit the checkerboard ice cream cake.

Leave the ice cream out so it softens. Spray the bottom and sides of the bread pan with non-stick spray. This is not really necessary, but it will help. Then line the pan with plastic wrap.

Alternating between the vanilla and chocolate ice creams, firmly pack the ice cream in one inch thick layers. Ideally you should get four layers, two of each, into the pan. Put the pan into the freezer and wait until the ice cream hardens. Once the ice cream hardens, remove the pan from the freezer and remove the ice cream. Cutting top to bottom lengthwise, slice the ice cream into one-inch thick slabs. Make a nice neat stack of the slabs alternating the order so that a chocolate strip then tops a vanilla strip.

Measure the rectangle you have just made and cut your sponge cake to the same dimensions. Place the ice cream block on top of the cake. If the sponge cake is very thick, you may want to cut it down. It should be no more than a half inch thick. This is the basic checkerboard ice cream cake.

Checkerboard Ice Cream Cake

Now, we get to experiment. A simple coating for this cake would be crushed toasted peanuts or pistachios. Regular frosting might do well but the cold of the ice cream could make it difficult to work with. I would make a quick ganache and coat the cake with a layer of chocolate. The choice is yours. Just be sure to slice the cake like you would a loaf of bread and the checkerboard effect will be there for you.

Sponge Cake Square Pans

For a basic sponge cake you will need:

  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 5 eggs
  • 1 cup sugar
  1. Pre-heat your oven to 350 degrees Fahrenheit.
  2. Crack the eggs into a large bowl and beat until well bended.
  3. Add the sugar, flour, and salt.
  4. Mix until thoroughly combined.
  5. Pour batter into a square pan (9x9 should work well) that has been sprayed with non-stick spray.
  6. Bake for forty minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool completely before removing it from the pan.
Checkerboard Ice Cream Cake