Swimming Pool Ice Cream Cake
This swimming pool ice cream cake is modeled after a nostalgic childhood favorite. Easy to make with store-bought ingredients, or customize it to create a homemade delight!
Servings: 12 slices
Calories: 695kcal
Equipment
- 8- or 10-inch springform pan
- ice cream scoop
- offset spatula
Ingredients
For the Cake
- 1½ quarts copycat Vermonty Python ice cream or your fav store-bought flavor
- 1½ quarts blue vanilla ice cream or store-bought vanilla + blue food coloring
- 1 recipe ice cream cake crunchies optional, for filling
- 10-12 ounces vanilla cream wafer cookies or Keebler Fudge Sticks
For Decorating
- string/lace licorice
- mini Swedish Fish
- gummy peach rings
- multi-colored sour strips
- multi-colored mini gumballs
- mini plastic figures such as Fashion Polly Pockets or mini plastic babies
- paper cocktail umbrellas
Instructions
- Let 1½ quarts copycat Vermonty Python ice cream soften at room temperature for 15-20 minutes, then scoop it into the bottom of the springform pan, packing it into an even layer.
- Top with plastic wrap or wax paper pressed tightly onto the surface, and freeze for at least 4 hours (or up to overnight).
- Remove the plastic/wax, then place an even layer of 1 recipe ice cream cake crunchies (recipe coming soon!) over the surface of the ice cream.
- Scoop 1½ quarts blue vanilla ice cream (click for recipe!) over the crunchies, covering completely.
- Gently press the scoops down to compact them, then smooth with an offset spatula.
- Cover the surface of the cake in plastic wrap or wax paper, and freeze for at least 4 hours (or up to overnight).
- When ready to decorate, unmold the cake by unlatching the springform collar. If needed, you can briefly dip the container into warm water, or loosen the edges with a warm knife.
- Carefully place 10-12 ounces vanilla cream wafer cookies around the sides of the cake to resemble the panels around an above-ground pool.
- Carefully place two pieces of string/lace licorice to create a ladder. Add cross-bars if you're feeling adventurous, though see the notes below for how to make them hold.
- Carefully decorate the cake with mini Swedish Fish, gummy peach rings as inner tubes, multi-colored sour strips as pool loungers, and multi-colored mini gumballs as beach balls. Place four or five mini plastic figures on the inner tubes and pool loungers, then add a few paper cocktail umbrellas around for ambiance.
If you're using homemade ice cream, you can scoop your first flavor straight from the ice cream machine into the pan after churning. I found this easier than letting it set and then scooping it into the mold.
I made both of my flavors in one day, so I let the blue vanilla cure in a container, then scooped it over top. If making the same day, you can scoop it straight from the machine.
If you're using store-bought vanilla, let it soften at room temperature for 15-20 minutes, and stir in blue food coloring until it reaches your desired "pool" color.
You don't want to melt the ice cream, so don't dip the mold in warm water for more than a few seconds!
You can alternate different flavors if you like. I recommend gently sliding the cookies down the side of the cake to give them some grip. If you just press them on, they may fall off.
Get creative with different candies and figures!
Video
Notes
- If your store-bought blue vanilla isn't turning blue enough, gradually add more food coloring, stirring well between each addition. It's easier to deepen the color than it is to fix an oversaturated batch.
- If your ice cream is cracking or turning icy on top, make sure the plastic wrap or wax paper is pressed directly onto the surface (not just draped over top). It needs to form as close to an airtight seal as possible.
- If your cake won't release from the pan, briefly dip it in warm water (a few seconds only), or run a warm knife around the edge. If it's really stuck, let it sit for a minute at room temp.
- If the cookies keep sliding off, press them into place while the cake is still very cold, and try the sliding-down motion rather than pressing them straight on. If they're still slipping, pop the cake back into the freezer for 10-15 minutes before slicing to help them set in place.
- If your licorice ladder won't hold its shape, gently press the licorice into the surface of the cake so it has something to grip. The rungs are tougher to keep attached. I pressed firmly, but they came apart quickly after photos. You may do better to leave them off or use painted toothpicks instead (just make sure to remove before serving!).
