Ice Cream Poke Cake

This Ice Cream Poke Cake is an easy poke ice cream cake made with chocolate cake mix and filled with ice cream. It’s a fun dessert to make for birthday parties or any time you want a delicious dessert! It’s everyone’s favorite cake and ice cream dessert combined in an easy poke cake.

What is Ice Cream Poke Cake?

I love a great poke cake and one of my favorites is a poke cake filled with ice cream! Something magical happens when a cake is filled with something melty – it gives the cake a gooey texture that makes it less like “cake” and more like something, well, awesome.

Maybe you’ve seen poke cake recipes using cake mixes filled with pudding, pie filling, or jello? Well, this is the same idea except you use ice cream. Who doesn’t love cake and ice cream?

It reminds me of the 90s ice cream cake that seemed to appear at all the birthday parties! It’s such a fun dessert that’s great for a crowd – think potlucks, birthdays, or any time you need a cake to satisfy everyone’s sweet tooth.

Ingredients in Melted Ice Cream Cake

• Chocolate cake mix plus the ingredients needed to make the cake
• Ice cream: Use your favorite flavor
• Whipped topping or whipped cream
• Toppings: chocolate sauce, caramel sauce, sprinkles, and cherries

How to Make Poke Ice Cream Cake

• Make and bake the 9×13” cake as instructed on the box. While the cake is in the oven, place the ice cream in a large bowl and set it near the oven so it melts.
• Allow the cake to cool for about five minutes before poking holes in it. The easiest way to do this is to use the handle of a wooden spoon. Poke about 30 holes evenly across the cake.
• Pour the melted ice cream over the top of the poke cake and spread it so it fills the holes. Let the cake cool to room temperature and then cover and refrigerate it for at least two hours or, ideally, overnight.
• Once it’s chilled, frost the poke ice cream cake with whipped topping and drizzle chocolate and caramel sauces over the top. Add the sprinkles, cherries, and then slice and serve it.

Expert Tips

• You can make ice cream cake from scratch in any flavor you like as long as it’s a 9×13”.
• If the ice cream isn’t fully melted by the time the cake is done, just pop it in the microwave to finish melting it.
• The longer you let this poke cake chill the better! I like to make it a day in advance so it can chill overnight in the refrigerator.
• Wait to add any toppings until you are ready to serve the cake.
• Leftover ice cream melted cake will keep in the refrigerator for up to three days. Just keep it covered with plastic wrap.

Other Favorite Cake Recipes

• Jello Poke Cake
• Funfetti Cake
• Easy Ice Cream Cake

Ice Cream Poke Cake

5 from 4 votes

This Ice Cream Poke Cake is an easy potluck recipe! Cake is baked and filled with melted ice cream for a gooey casserole everyone will love.

Recipe Video

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 15 minutes minutes

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 15.25 ounce box chocolate cake mix plus ingredients listed on the box to make the cake
• ▢ 2 cups of your favorite ice cream
• ▢ 1 8 ounce tub whipped topping or whipped cream
• ▢ Chocolate sauce, caramel sauce, sprinkles, and cherries for topping

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Instructions

• Prepare cake as directed on the box using the water, oil, and eggs called for to make a 9×13” cake. Bake the cake in a 9×13” pan (that has been sprayed with cooking spray) according to the package directions.
• While the cake is baking, place the ice cream in a large bowl and set it near the stove so it can melt.
• When the cake comes out of the oven, let it cool 5 minutes. Then, using the back of a wooden spoon, poke several holes (about 30 or so) in the top of the cake. Hopefully by now your ice cream is mostly liquid. If not, microwave it for a few seconds until it’s all liquid or just some lumps of ice cream remain.
• Pour melted ice cream over the top of the cake, making sure it gets in all the holes. Let the cake cool on the counter, then cover and chill for at least 2 hours or overnight. (It gets better the longer it sits!)
• Before serving, frost the top with whipped topping or whipped cream and drizzle with ice cream toppings like chocolate and/or caramel sauce, sprinkles, and cherries.
• Store covered in the refrigerator for up to 3 days.

Recipe Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

I’m pretty sure everyone will love this melted ice cream cake when you make it – all that melted ice cream gives the cake a gooey texture that is so good.  It’s so simple but the result is fantastic! Give it a try soon, and enjoy!