Sea Turtle Ice Cream Cake

Scoops of mint-chocolate-chip ice cream form the shell of this cool sea turtle. Peeking out through white candy eyes (with chocolate pupils) and flashing a black-licorice grin, this is one turtle who is not too shy to come to the party.

  • Yield: Makes one 10-inch cake
Sea Turtle Ice Cream Cake


  • 3 1/2 quarts mint-chocolate-chip ice cream
  • Vanilla Bowl Cake
  • 1 large scoop chocolate ice cream
  • 2 small round white candies such as Mentos and M&Ms, for decorating
  • Black licorice laces, for decorating
  • 4 chocolate-mint wafer cookies (1 1/2-inch round), for decorating


  1. Line a rimmed baking sheet with plastic wrap. Scoop out 2 1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.

  2. Meanwhile, soften remaining 1 quart mint-chocolate-chip ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly, then fill with the scoops of ice cream, rounded side down, to extend beyond rim (fill in gaps with extra).

  3. Place Vanilla Bowl Cake, flat-side up, over ice cream scoops, then spread softened mint-chocolate-chip ice cream on top using an offset spatula. Cover with plastic wrap, and refreeze for at least 4 hours.

  4. Unmold ice cream cake onto a serving platter. Using a 2 1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell; nestle a scoop of chocolate ice cream into niche for the head. Decorate head using black licorice for the mouth and nose and white candy for the eyes (make the pupils with a dot of softened chocolate from the wafers). Tuck chocolate-mint wafers under cake for feet. Serve immediately.


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