If you have not had Jamaican ice cream cake, then you are truly missing out. It is a sweet vanilla ice cream squished between a dense spiced cake. This cake isn’t your ordinary ice cream cake you’ll find at the bakery in New York.

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As a food blogger who shares her recipes on the internet, after trying for the tenth time, for the life of me, I can’t get the cake to stop cracking when I roll it. It does not affect the look of the ice cream or the taste. I still go ahead and finish it because the flavor is always spot on.

And that’s what matters. With that said, here is my take on Jamaican ice cream cakes that I grew up loving.

Why You’ll Love This Jamaican Ice Cream Cake

Ok guys, I know I always say that this is my best recipe yet, but this is it. After all the trouble it has given me to get the best outcome. It is one of my favorite desserts EVER. You’ll love this recipe because all the ingredients are in your pantry.

Plus, it’s also perfect for people who enjoy make-ahead desserts, since it’s just to roll and place in the freezer for whenever you are ready to devour. It brings Bulla cake and ice cream together, and if you use Grape Nuts flavour ice cream, then it’s the ultimate Jamaican treat.

Ingredients

Dry Ingredients

3 cups self-rising flour (or all-purpose flour + 1 tbsp baking powder)
1 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
½–1 tsp salt
French vanilla pudding mix (optional but great for texture)

Wet Ingredients

½ cup guava jam (or strawberry jam)
1½ cups brown sugar
2 eggs
½ cup honey
2 tbsp molasses
¼ cup unsalted butter
1 Dragon Stout (or Guinness)
1 tbsp vanilla
A little extra molasses for color

Ice Cream

1–2 pints vanilla, rum & raisin, or any flavor you like

Instructions

Preheat your oven to 350°F (180°C. Grease a baking sheet and line it with parchment paper so the cake doesn’t stick.

Then, add your flour, mixed spice, cinnamon, ginger, nutmeg, and salt to a bowl. Sift everything so the cake stays soft and smooth. Place a pot on low heat. Add butter, sugar, honey, guava jam, and molasses. Stir until everything melts together.

You’ll need to add vanilla, a pinch of mixed spice, a pinch of ginger, and your Dragon Stout and stir. Turn off the heat and let the mixture cool until warm. Once cooled slightly, whisk in both eggs quickly so they don’t scramble.

Pour the warm mixture into your dry ingredients and fold gently with your spatula. Pour batter into the pan and spread it evenly, and bake for 12–15 minutes or until the top is firm.

Dust a clean kitchen towel with flour. I like to turn the hot cake onto the towel and peel off the parchment paper. Roll it up tightly with the towel and place it in the freezer for 30–40 minutes.

Take the rolled spice cake out of the freezer and spread softened vanilla ice cream over the surface. Roll it back without the towel.

If it cracks, that’s ok, just keep rolling. Wrap in plastic wrap and freeze for 4–6 hours or overnight.

Slice and enjoy.

My Favorite Tips To Share

A big tip is not to leave the rolled cake in the freezer too long. Once it’s past 40 minutes, the cake stiffens and sticks to the towel, pulling pieces off when you unroll it. (One of my many mistakes I learn from)

Cracking is not a sign of failure because the ice cream will cover it up. Allow the ice cream to soften since it tears the cake if it is too hard. Whenever I am making this cake for myself, I use the Dragon Stout, but you can skip this.

Lastly, do not overdo the molasses, as it can mess with the flavor and color of the cake.

Storage

Store your Jamaican ice cream cake wrapped tightly in plastic wrap or parchment paper, then place it in an airtight container to prevent freezer burn. It stays fresh for up to 2 weeks, and the flavor actually improves after the first day as the cake and ice cream blend.

When you’re ready to slice it, let it sit out for about 5 minutes so it softens just enough to cut cleanly. Do not thaw it longer than that, or it will melt and lose its shape.

If you’ve been craving something different from the usual supermarket ice cream cake, this is the recipe to try. It’s comforting and has both spice cake and ice cream. I still make it even when it cracks because it does not affect the taste.

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