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Ice-Cream Blizzard Cake

We celebrated birthdays over here on the weekend...with an ice-cream cake for each of the grands that had a birthday last week. A chocolate ice-cream pizza for Micah...a mud-pie for Emme and a 'cookies-and-cream' ice-cream cake for Spencer.  The thing about ice-cream cakes is that they are easy to make ahead and store in the freezer until party-time. 

Today's recipe is an ice-cream cake that I made for the grands 'yesteryear'.  It combines chocolate cake and ice-cream blizzard and is wrapped in whipped topping.

  • 1 chocolate cake mix
  • 1 liter / quart premium vanilla ice-cream, slightly softened
  • 1/2 cup milk
  • Skor bits (1 cup, or to taste)
  • Cool Whip topping
  1. Mix cake mix according to instructions on package and bake in two 9-inch round pans.  Cool completely. (This is enough for two ice-cream cakes.)
  2. Line a 9-inch cake pan with plastic wrap. 
  3. In heavy-duty blender, combine the ice-cream and milk.  This works best doing 1/2 at a time. *
  4. Pulse to blend until thick and uniform.
  5. Add Skor bits and pulse just until combined.
  6. Pack into prepared cake pan, leveling the surface.
  7. Freeze until firm.
To Assemble:
  1. Cut chocolate cake in half horizontally and place bottom on a round base.
  2. Place frozen ice-cream layer on top of cake base.
  3. Center top piece of cake on ice-cream layer.
  4. Pop into the freezer and freeze until firm.
  1. Frost entire cake with a layer of cool whip.
  2. Use additional whipped topping in a pastry bag to decorate as you wish.
  3. Write message on cake with melted chocolate or chocolate icing.
  4. Store in freezer for up to a few weeks.
  5. Let sit at room temperature for about 10 minutes before serving. 
That is the general method for making a yummy ice-cream cake at home.  I made two blizzard cakes at the same with Skor bits and the other with crushed oreo cookies.  Who said ice-cream was only good in the summer?



  1. My children always loved an ice cream birthday cake the best. Your cakes look beautiful! Pat

  2. Looks great and can't wait to make it. I have one question: 1/2 milk, is that 1/2 cup or 1/2 liter? I imagine just 1/2 cup, am I right?

  3. These sound delicious! I was wondering if you think a whipped cream 'icing' would work instead of the Cool Whip?

    Thanks so much,

    1. I used Cool Whip simply because I was not sure if one could freeze whipped cream, but I have now learned that whipped cream frosting can be frozen as well (as long as a stabilizer is added to the whipped cream).

    2. Thank you so much for your reply, Judy!



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