I love making new cakes and experimenting in the kitchen, but sometimes, I just want something simple—especially on a busy weeknight when I’d like to surprise my family with a fun dessert without spending hours baking. That’s when shortcuts and clever recipes really shine.Over the years, I’ve learned that not every cake needs to be a big production to feel special. Thankfully, boxed cake mixes exist. They're easy and versatile and are the perfect thing to keep stocked in your pantry so you're always dessert-ready. Here at Parade, we're big fans of boxed cake mixes. We've found ways to dress up yellow cake mix, chocolate cake mix and even Funfetti, plus we've quizzed pro bakers, like Duff Goldman, to get their top boxed cake mix hacks.Considering what I've learned about cake mix hacks working here at Parade, I was surprised to find yet another new, fun way to make that boxed dessert so much better. This two-ingredient cake hack was shared by content creator, former caterer and seasoning shop owner Malik Morrow (@she_is_malik) and it got a lot of attention—for good reason!As soon as I saw the video, I knew I had to give this trick a try. Here's what happened when I made it in my kitchen.
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A post shared by Malik Morrow (@she_is_malik)
The Two-Ingredient Ice Cream Cake Recipe That Actually Works
In the video, Morrow says that this cake comes together with just one pint of softened ice cream and 1 ½ cups of boxed cake mix. That’s it. No oil, no eggs, no extras. It seemed too good to be true, but I decided to trust the process.
As Morrow notes, you'll want the ice cream to be slightly melted so it blends more easily with the dry mix. The result is a thick, sticky dough that spreads into your pan.
I first tried this in a glass 9x13-inch dish. The batter didn’t rise much, and that may be because I used gluten-free yellow cake mix, but the finished cake was dense and sticky on top. Still, it had the texture of a coffee cake and it was the perfect pairing with my morning coffee the next day.
Because I had half a box of mix left, I gave it another try using a smaller square metal pan. The cake was a little fluffier, but still a bit dense. My guess is that the lack of gluten affected the texture, but even so, I really enjoyed the rustic, chewy texture with the gooey top.
I used butter pecan ice cream the first time and honey salted caramel almond the second time, and I could definitely taste the difference in flavors. Both were delicious in their own way.
Related: I Baked Up 9 Yellow Cake Mixes and the Winner Was an Absolute Classic
Ice Cream Cake Variations to Try
The fun thing about this recipe is that you can pair any flavor of cake mix with any type of ice cream, making nearly endless combinations depending on your mood or what you have on hand.
Morrow had made a few versions since her original, including a strawberry mini Bundt version that looks great. For other combos, I think chocolate cake with mint chocolate chip ice cream or spice cake with pumpkin ice cream would also be delicious. I would also like to try a lemon cake with blueberry ice cream for a bright, citrusy treat and my husband would love a red velvet cake with cookies and cream ice cream for a showstopper combo.
Because this recipe is so simple, you can throw it together in minutes without worrying about precise measurements or complicated steps, which makes it fun and stress-free, which are two ways I love to describe a homemade dessert.
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