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Ice cream birthday cake covered in cream swirls, maltesers and chocolate curls on a glass cake stand with two balloons behind.

Ice Cream Birthday Cake

Here is a simple and easy delicious Ice Cream Birthday Cake to bring smiles all round.

Course Dessert
Cuisine Universal
Keyword Ice Cream, Ice Cream Birthday Cake, ice cream cake
Prep Time 10 minutes
Chilling Time 13 hours
Total Time 10 minutes
Servings 12
Calories 266 kcal


  • 2 litres vanilla ice cream not soft serve
  • 260 grams ready made caramel sauce use can use more
  • 150 grams bourbon biscuits crushed
  • 150 grams maltesers keep 10 back or so

Cream Icing

  • 300 mls double cream
  • 3 tbsps icing sugar


  1. Get the vanilla ice cream out of the freezer to soften a little. Line a 7 " cake tin with strips of clingfilm-60 cm, in a cross formation.

  2. Empty out the vanilla ice creams in chunks into a very large bowl. Mix to begin to soften the ice cream even more. Crush the biscuits and maltesers into chunks and splinters and empty into your bowl. Mix through.

  3. Dot the caramel sauce in heaped tbsps on top of the ice cream mixture and then give it a gentle stir trying to keep the swirls running through the mixture.

  4. Empty into the cling film lined cake tin. Fold the flaps over carefully and place in the freezer overnight.

  5. Whip the cream in a free standing mixer or with a hand held whisk until the softly whipped stage. Sprinkle over the icing sugar and whip again until stiffer. You want it to be able to stand up itself.

  6. Spread it over the cake exactly as you would a normal cake. Put it back in the freezer for half an hour or so. Put the remaining cream in an icing bag with a star nozzle. I use my largest star nozzle for the rosettes.

    Return to the freezer for 15 minutes if at any point it starts to melt too much when you are decorating.

  7. Get the cake back out and pipe 10 rosettes around the top of the cake and as many as you fancy around the bottom. Gently squash the maltesers into the top rosettes and put back into the freezer until you are ready for it. It will need about 15 minutes to soften enough to cut.

  8. Apply to 47 Year Old Face.

Recipe Notes

You need to begin this cake the day before. It can sit in it's tin for a week no problem but once out of it's wrapping and naked you need to serve it in a few hours.

Be careful when closing the cling film flaps over the ice cream in the tin. If the cling film sits into the ice cream it will be more difficult to peel off when frozen.

Use a few more pieces if your cling film/plastic wrap is weak.

You can make this ice cream cake up to a month before you require it. Simply decorate a few hours before you are going to serve.

Make sure your ice cream isn't soft serve!

Use any ice cream flavours that you fancy and any biscuits, chocolates, fudge pieces that are favourites.

Any nutritional information is approximate and intended only as a guide.

Nutrition Facts
Ice Cream Birthday Cake
Amount Per Serving
Calories 266 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 153mg7%
Potassium 63mg2%
Carbohydrates 33g11%
Sugar 13g14%
Protein 2g4%
Vitamin A 385IU8%
Vitamin C 0.2mg0%
Calcium 54mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.