This Maple Ice Cream Cake is made with a vanilla maple leaf center and surrounded by maple walnut ice cream! It’s a festive Canada Day dessert that is no bake, with just 10 minutes prep!
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Canada Day is drawing near and I’m sharing an easy ice cream cake recipe that will impress all of your guests!
With many large Canada Day festivities cancelled this year, I think it’s even more important to take some time to create something special for your family.
This Maple Ice Cream Cake is incredibly easy dessert that looks extra special.
With just 10 minutes prep, it’s not going to take much time away from your time to lounge in the sun, but it is going to be a fun surprise at the end of any summer day!
What makes this ice cream cake so special?
The star of the show in this Maple Ice Cream Cake are the new Canadian Maple, Eh! Ice Cream Bars from Chapman’s — they have a creamy vanilla base and a decadent maple swirl!
They make a great no bake dessert for Canada Day on their own, but I wanted to use them to create something extra special!
Making an ice cream cake with a maple leaf in the center would normally be a difficult thing to do, but these ice cream bars make it a breeze, and really add a fun twist that will surprise your family when you slice into it!
Tips for making this Maple Ice Cream Cake:
There is very little prep time required, but we do have to work in stages.
For best results, we want our Maple Walnut Ice Cream to be softened, but we want our ice cream bars to be very firm.
This way, we can set the ice cream bars into the ice cream and they will retain their maple leaf shape.
Then we will freeze the ice cream bars into the ice cream so they don’t move, and we’ll add more Maple Walnut ice cream on top. Spread it so that we get a bit in every corn of the maple leaf bars!
Lastly, we’ll add a crust of crumbled maple cookies. Easy peasy!
Variations on this Maple Ice Cream Cake:
- You can use any flavor of ice cream you want, but I like Maple Walnut because it is classically Canadian. Vanilla or chocolate would also be great! For best results, choose an ice cream in a contrasting color so the Canadian Maple, Eh! Ice Cream Bars will really be set apart.
- You can use any flavor of crushed cookies you want for the base, or skip it entirely if you need to keep it gluten free.
- You can top with whipped cream, or a chocolate or white chocolate coating for a fun twist! Just be sure your melted chocolate will be sliceable when frozen by adding cream or butter to keep it soft.
More ice cream cakes you’ll love!
- Strawberry Shortcake Ice Cream Cake
- No Bake Cookie Dough Ice Cream Cake
- Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)
- Ice Cream Brownie Mountain (Brownie Mountain Ice Cream Cake!)
*This post is generously sponsored by Chapman’s Ice Cream and I have been compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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Maple Ice Cream Cake
- 5 cups Chapman's Maple Walnut Ice Cream softened
- 8 Chapman's Canadian Maple, Eh! Ice Cream Bars
- 10 maple cookies with frosting
- 2 tablespoons melted butter
- 2 cups whipped cream or whipped topping
- Remove maple walnut ice cream from the freezer and allow to soften for 20 minutes before assembling.
- Line an 8×4" loaf pan with two large pieces of plastic wrap, one going each direction so there is lots of overhang on all sides.
- Place half of the maple walnut ice cream in the bottom of the loaf pan.
- Remove Canadian Maple, Eh! Ice Cream Bars from the freezer. Remove the packages and use a fork to pull the bar off of the stick.
- Place all ice cream bars, upside down, in the loaf pan and press into the maple walnut ice cream so that the maple walnut fills in all the crevices of the bars. Press ice cream bars into a straight line in the center of the pan.
- Top ice cream bars with remaining maple walnut ice cream, and smooth the top.
- Crush maple walnut cookies and stir in melted butter. Reserve 2 tablespoons and sprinkle the remaining over ice cream in loaf pan, pressing down gently.
- Wrap plastic wrap over top of ice cream in loaf pan and freeze until solid, at least 4 hours or overnight. (How long will depend on how soft your ice cream was)
- To serve, remove from the freezer and let warm for 10 minutes. Use a flat spatula and slide it in between the plastic wrap and the side of the pan to gently loosen.
- When you can lift the cake out of the pan with the plastic wrap, place a large rectangular plate over the top of the loaf pan, and flip so that the loaf pan is upside down.
- Remove the pan from the ice cream, then peel away the plastic wrap.
- Cover with whipped cream or whipped topping and garnish with remaining crumbled cookies. Slice and serve immediately, or place back in the freezer to serve later.
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