This Lego Ice Cream Cake is the perfect dessert for anyone who loves Legos and Ice Cream!
This Ice Cream Cake Is Fully Customizable
Choose your favorite ice cream (or two) and you can easily make your own ice cream cake! This was for my son’s 8th birthday and he chose his two favorite ice cream flavors from our local homemade ice cream shop.
Lego Ice Cream Cake Ingredients & Accessories
White chocolate and natural colorant: I love how the ifiProvisions chocolate melts and that their food dye is all natural, so that is what I typically use. I have a 15% off discount (HEALTHYHOLME) if you want to try!
Ice Cream: You can choose your favorite ice cream! Make sure it’s slightly soft when adding it to the ban.
Silicone Bread Pan: This is the pan I used. It’s dimensions are 8.9×3.7×2.5 inches
Parchment Paper: Parchment paper allows the chocolate to set and not stick to the pan.
Storage Tips
The ice cream cake should be stored in the freezer. If the ice cream is usually really hard, let thaw on the counter for 10 minutes before serving. Our ice cream was on the softer side, so I kept it in the freezer until ready to serve.
FAQs
My ice cream is leaking out, what should I do?
Make sure the ice cream doesn’t go all the way to the top. That way the chocolate will seal it in. If there are still cracks, add a little melted chocolate on the cracks.
My chocolate is cracking, what went wrong?
Make sure you do a second layer of chocolate over an already frozen layer. This will make sure the chocolate is thick enough so it won’t crack.
Other Birthday Cakes To Make:
Easy Lego Ice Cream Cake
Equipment
- 1 silicone bread pan mine was 8.9x3.7x2.5 inches
Ingredients
- 1 quart ice cream 1 or more flavors
- 1 1/2 cups melted chocolate any color
- 8 marshmallows cut in half
- 2 tbsp cake crunchies optional
Instructions
- Add about 1/2 cup of the melted chocolate into a the silicone bread pan. Tilt the pan, or use a spatula to cover all sides. Pour the excess chocolate out and place the pan in the freezer for 5 minutes to harden.
- Add another layer of chocolate. This chocolate will freeze quickly, so it's easier to do a little chocolate at a time and use a spatula to spread.
- If using two flavors, flatten scoops of ice cream until the ice cream reaches a little less than halfway up the pan. Cover with cake crunchies (optional). Add your second flavor and flatten until it reaches a couple cm below the top of the pan (don’t go all the way to the top). If using one flavor, fill the pan (not to the top) with ice cream. Place in the freezer for 5 minutes.
- Smooth out the ice cream and cover the top with chocolate, making sure no ice cream can come through the chocolate shell. Place in the freezer.
- Dip the 8 marshmallow halves in the remaining chocolate. I find it easiest to remove the marshmallows using a fork. Place on a baking sheet lined with parchment paper and freeze for 1 minute to set.
- Flip the pan over and carefully peel the silicone off of the cake. Add a little chocolate to the bottom of the chocolate covered marshmallows and place on top of the cake.
Notes
