While I am away on my honeymoon, my dear blog-friend Lauren from the blog Keep It Sweet was kind enough to share an amazing summer treat. Lauren is an amazing baker and has an absolutely beautiful blog that you should make sure to check out. Thanks so much for sharing, Lauren! I can’t wait to try this when I get back home. 

Hi, I’m Lauren from Keep It Sweet. I’m excited to get a chance to guest post on Espresso and Cream while Madison is enjoying time off for her wedding and honeymoon! This is one of the first food blogs I started reading regularly and Madison is a blogger I really clicked with. I always know I can come to this site for delicious and healthy vegetarian meal ideas or great looking cookies for a special treat!

As the name of my blog suggests, I am very sweet focused. My kitchen constantly smells like butter and chocolate. For this post, I wanted to make something that represents a fun summer flavor, is easy to make, and will impress all your friends. This Root Beer Float Ice Cream Cake is made with just 5 ingredients, but presents itself to be much more. Even better than that, the cake is actually low in fat. The only challenge is waiting long enough for all of the pieces to freeze together before digging in.

Root Beer Float Ice Cream Cake
1 (18.25) ounce box white cake mix
1 (12 ounce) can root beer (I used diet)
4-5 cups light vanilla bean ice cream
2 (8-ounce) containers fat free cool whip

Preheat oven to 350°F.

Spray two 8-inch round cake pans with cooking spray; set aside.

In a large bowl, whisk together cake mix and soda until almost all the lumps are gone. Divide cake batter evenly between cake pans and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Set cake aside to cool (you can even cool the cake layers in the freezer so the ice cream doesn’t melt when you build the cake. )

When cake is cooling, prepare ice cream layer. Line an 8-inch cake pan with wax paper and press ice cream down into pan. Put this layer in the freezer until firm, about 1 hour. Once the cake and ice cream layers are ready you can build you cake.

Place first layer down on a cake plate. Top cake with ice cream layer by turning wax papered ice cream upside down over cake and then peeling wax paper. Top ice cream with second layer of cake and press down lightly. Cover cake with saran wrap and re-freeze cake until ice cream is frozen again, about 20 minutes.

Ice entire cake with cool whip and refreeze for 2 hours or until cool whip is set. Slice and serve. Store leftovers in the freezer covered tightly with saran wrap for two weeks.

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  • http://lovesweatandbeers.wordpress.com Tiff

    That's such a clever idea for a cake. Root beer and ice cream go so well together.

  • http://www.blogger.com/profile/03387369904765600870 RecipeGirl

    How yummy does that look? I was quite addicted to root beer when I was pregnant. I can only imagine what would have happened if I'd had access to a cake like this!

  • http://thetolerantvegan.com Nikki @ The Tolerant Vegan

    What a great idea! I hated root beer as a kid and I'm just now starting to appreciate it. I'll have to try this. My husband will love it! Thanks!

  • http://www.blogger.com/profile/07238058457587933248 Urban Wife

    I love root beer! Thanks for sharing this recipe. One more to add to my ever-growing stack of “must bake asap” items. :)

  • http://ingoodtasteblog.net/ Maris(In Good Taste)

    Bookmarked! I knew I would love this! happy to find new bog also!

  • http://www.blogger.com/profile/07167555586814270570 Ingredient Street

    looks really good. nice summer cake:)

  • http://www.blogger.com/profile/03266656770558847026 Ann

    Delicious! White cake and ice-cream? Perfect!

  • http://veronicascornucopia.com Veronica

    5 ingredients? It's only 4! And that's incredible for a cake. I love this idea–usually root beer float cakes are frosted but what better way to serve it than layered with icecream and frosted with whipped cream?! Lovely.

  • http://keepitsweetblog.com Lauren at Keep It Sweet

    @Veronica- interesting that I can't count since I work full-time in finance:-)

  • http://www.cooksbookblog.com/ Marisa

    Root beer floats are my absolute favorite dessert. This is such a great, simple recipe to enjoy it in cake form. I'm hanging on to this one!

  • Anonymous

    What if your white cake mix calls for eggs and/or oil? Do you omit them?

  • http://www.blogger.com/profile/11818105694663125369 The Roberts


  • Anonymous

    I can't wait to make this for my husband and self-confessed Root-beer Float Addict!

    Sonja Doyle

  • http://www.marystestkitchen.com Mary

    OMG OMG OMG!!! This looks so amazing! I love root beer and I love cake! The two together…who would have thought! Well, you did, obviously. Good job. I am sooo trying this.

  • http://keepitsweetblog.com Lauren at Keep It Sweet

    @Anonymous no eggs, oil etc. Just cake mix and soda!

  • http://www.blogger.com/profile/08737522307176103617 Now Serving

    Looks very moist and incredibly yummy!Cheers, Priya

  • http://www.mirileigh.com miri leigh

    Wow! Root beer and cake! Wonderful idea!

  • http://www.blogger.com/profile/12549648463092473935 Su

    Anyone know how many weight watcher points this would be? Guess it depends on the icecream?

  • Sherri

    This is a great recipe I changed it to Orange pop and orange dream ice cream it was great.

  • Jane4564

    Do you add the eggs and the butter that the cake recipe calls for when making the cake, or do you just use the root beer and the cake mix?

    • Madison Mayberry

      Just the root beer! No eggs or butter required. It’s incredibly easy!

  • Kas678

    This turned out great! My husband asked where I bought it. I got such rave reviews I am going to experiment making other flavors of ice cream cakes. Ie. peanut butter cake with moose tracks ice cream. Easy and saves a ton of money than buying these. I forgot to mention, no one could leave their dish unattended, people were stealing others ice cream cake!

    • Madison Mayberry

      Yay! I’m so happy to hear that. And the new combinations you have planned sound amazing!

  • Maddy Fehlman

    I’m at the bit where the ice cream layer is in the freezer and the cake bit is in position to be sandwiched. I’m amazed at how well it’s turned out so far, although I can’t really detect the root beer flavor in the cake (Next time I might add extra flavoring?). The one problem I’ve had with it so far is I severely underestimated how sticky the cake would be, but I’m going to hide the carnage among the ice cream. I might get myself a springform pan before trying this one again…