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Disney FROZEN Cake! {Ice Cream Cake}

Disney FROZEN Cake! {Ice Cream Cake}

Disney FROZEN Cake!

Have you seen Disney’s “FROZEN” yet?  We went to see it soon after it came out and my girls have talked about it non stop!  That is why we celebrated the movie with a Frozen party!  This cake was the centerpiece of it all and I think it turned out fabulous!  This cake also has a secret inside… ICE CREAM!  Blue Ice Candy

I used simple decorations for the cake including these homemade “Ice” candies!  It’s just a simple sugar candy that I colored blue… instructions are found below!

Disney FROZEN Busy Book

 The figurines I used were found in a FROZEN Busy Book I bought at Walmart.  They turned out perfect for the cake… just the right size!  I suggest hot gluing a plastic disk (like a poker chip) to the bottom of the figures that tend to sink into the whipped cream icing!

Ice Cream Cake

For the cake I just used  a white boxed mix and put a little food coloring into it.  I made two 8 inch rounds and cut the center out of the top layer.

Ice Cream Cake

Then I filled it in with Vanilla Ice Cream!  I covered it up with plastic wrap before storing in the freezer the night before the party.  The day of the party I waited until around 10 minutes before the food was served and put the whipped cream icing on top and all the decorations.  The cake stayed frozen for the whole party… that wasn’t something I expected!  I would say that on average the cake will stay frozen for a good 30 minutes in indoor temperatures.

Disney FROZEN Ice Cream Cake

Ice Cream Cakes are SOOO good!  Nothing better than a little Cake and Ice Cream at a party!

Be sure to check out the Disney FROZEN Party post for more great ideas! 

Disney FROZEN Cake! {Ice Cream Cake}
  • boxed cake mix with ingredients from box to make it.
  • blue food coloring
  • about 3 to 4 cups vanilla ice cream
  • Whipped Cream Frosting recipe below
  1. Make a two layer cake using a boxed white cake mix and a little blue food coloring. Make the cake according to the box. Set aside until cooled completely. You will want to place the bottom layer on a cardboard cake disk and level the bottom layer out with a knife. Take the next layer and cut out the center leaving around 2 inches around the perimeter. Fill the center with slightly softened ice cream and wrap the whole cake with plastic wtrap. Place in freezer until ready to serve. When ready to serve use stabilized whipped cream or a buttercream to ice the cake with. It’s best to ice the cake within 10 minutes before you serve or ice and freeze the cake.
1½ cups heavy whipping cream
1 tsp. vanilla
1/2 cup powdered sugar
1½ tsp. Unflavored Gelatin
4 tsp. water

For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated.
Blue Ice Candy Decorations
This recipe may not work when it’s humid outside… the humidity level can alter the way the candy sets up.
  • 3¾ cups white sugar (must be white granulated sugar)
  • 1½ cups light corn syrup
  • 1 cup water
  • 1 tablespoon lemon, or other flavored
  • extract-( make sure that you use a non colored extract or it will tint the finished product)
  • ½ teaspoon food coloring (optional) I used 4 to 5 drop of NEON food coloring from McCormick and a drop of teal gel food coloring from Wilton… I could have just used the blue NEON and had similar results.
  1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
  2. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.

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  1. If I were to make the candy “ice” ahead of time how long do you think they’d store and would they possibly store better or longer in the fridge/freezer?
  2. Sheree Smith :
    I know this is a crazy question but what kind of extract do I use?
  3. It’s up to you. I think vanilla would work great with this recipe. I used lemon which was okay, but I think I’d use vanilla next time.
    • Sheree Smith :
      Thank you so much !!! I will be making this cake for my daughters 4th birthday party 2 weekends from now… I’m so glad I found ur recipe!!! You defiantly have an AWESOME TALENT!!!!
      • Sheree, I used peppermint in mine (because winter and peppermint always go together in my book) and it’s delicious but since it’s such a strong extract I only used 1 teaspoon. I think if I do it again I might do it with 1 1/2 teaspoons and that would be perfect. Also, since we have some kids coming that aren’t huge fans of ice cream I’m going to do 1 layer blue, the other white, stack them, cut them into different sized circles and alternate the shapes so when you cut the cake it will be white, blue, white, blue, etc. in each layer. Does that even make sense? Ironically, I’m doing this for my daughters 4th as well but it’s happening this Sat ;)
        Rachel, the candy turned out perfect. Thanks again!
    • I would recommend using an extract with a clear color. I used vanilla and it turned the candy brown. Couldn’t dye it blue after that.
  4. I’ve attempted to make the candy ice twice and it does not set up…any ideas about what i could be doing wrong?
    • Hi Amy. Make sure it gets 300 to 310 degree F. It also might be the dye or extract you are using so I would suggest using a little less dye and omitting the extract since it’s not setting up. Hope that helps. This is a recipe originally from AllRecipes and it worked the first time for me, but there are similar recipes for hard candy if you search for it.
  5. Thanks so much. My girls will love a cake like this. I hope I can find the busy book at my walmart!
    • If you have time I would suggest you just order it from Barnes and and with a quickness. Every single store I went to was almost entirely sold out of all things Frozen (including Target, Walmart, The Disney Store, and JcPenny) and that was with me asking the stores to check the three stores closest to their location as well :/
  6. What food coloring did you use to get that color.
  7. What food coloring did you use to get that color
  8. I absolutely love this cake… especially that it is an ice cream cake! I hope to re-create something similar for my niece’s birthday! Thanks for the inspiration :)
  9. Using your glass candy idea on my son’s 5th birthday cake as red, yellow and orange flames! A fireman/firetruck theme. Just made the candy tonight and all three colors turned out great! Thanks for the idea!
  10. Hey Rachel. I just wanted to let you know how things went for us. I stored the candy in Ziploc bags (big pieces in one and little pieces in another). By the time the party came three days later all of the pieces had melded together in each bag into one giant chunk of candy. Next I made the cake but didn’t do ice cream cake (we have some kids in the family that prefer cake without ice cream and ice cream without cake so this covered all my bases). The cake was decorated around 2:30 and sat on our table as part of the decor until we cut it about 6:00. Over the course of those 3.5 hours the candy had drooped forwards or backwards, depending on gravity.
    So here’s my question. Did you store each candy piece in between parchment/wax paper or did I just not cook mine quite long enough? It set up rock hard but when the candy came in contact with any type of heat it instantly stuck. I did the water test to make sure it was cooked long enough and it seemed to be just right. I’m not sure what I did wrong. Any suggestions would be greatly appreciated as I can see the hard candy as being something to certainly use again in the future
    • Hi Rebecca. Sorry it didn’t work out as well for you. I did let my candy sit out overnight the night I made it and then I stored it in a ziplock bag. I didn’t use all the candy so I had a lot left over and it lasted weeks in the bag. I ended up throwing most of it out cause we aren’t big candy eaters. Not sure what went wrong cause this is the exact recipe I used. In a pervious post I made campfire cupcakes and I crushed up butterscotch and cinnamon hard candies then baked them… It gave the same effect as this recipe. You might find that easier than having to make sure the candy gets to the right temp etc.
  11. Jenn Strack :
    I LOVE this cake, wow, it is darling! Curious how many little people you would estimate it would feed????
  12. I am making it now. Unfortunately, I used my organic sugar, which has a brownish color. The blue food coloring made the candy green. So, lesson learned that when the recipe says white sugar, that does not just mean granulated. My question is, how in the world do you clean the pot? Thanks!
    • The pot actually cleaned up easily in super-hot water. Trying my next batch now with white sugar.
    • I just made my candy tonight, and white sugar and it is still more green than I expected it to be simply from boiling it started to turn slightly yellow. But it’s like a teal color, so I’m calling it good and not bothering with a new batch. I also didn’t have neon dye, but just blue. That might have made the difference too.
  13. I’m in the process of making this for my 16yearold! We used chocolate cake mix because that’s what she wants. Gonna make buttercream frosting. I made the “ice” last night. In my stupidity instead of greasing a cookie sheet I lined with wax paper. This morning, it’s completely stuck. I broke off a piece to see if I could wash off the wax paper, like a label off glass. Yes, I can. And yes, this is sharp as glass! I sliced my index finger and it finally stopped bleeding after 2.5 hours!!!
  14. Another question. Do any of you think I could make the cake, fill with icecream, ice and then freeze until day of party….in about 4 days?????? Would LOVE to get as much done as possible ahead of time!
  15. I don’t usually comment on things like this, but I was so pleased with how it turned out, I wanted to share :). I made this for my daughters 7th birthday. I wish I has read the comments before I made it. It may have saved me some of the same issues. I made the “ice” 3 times before I got it right. First time was undercooked. Second time overcooked. Third time was the charm. I may have made it thicker than yours, but it still looked great!
    Normally with movies like this they have merchandise everywhere! I looked all over the county without any luck. I thought I would find something, but there was seriously nothing, and I didn’t give myself enough time to order it online. So I had to get creative. Instead of making the whole cake blue, I dropped blue food coloring in the batter and marbled it using a butter knife to cut through the blue dots, to make a swirly looking pattern.
    It was too plain without anything on top, so I took modeling dough (usually I make it, but this time I bought some Wilton brand for convenience) and I modeled an Olaf. Then wrote on the top of the cake “do you wanna build a snowman?” It was the only thing I could think of. She loved it! Thank you!
    • Glad it all worked out. Candy is tricky to make… I am in the process of adding some suggestions to the recipe. I am sure that with your Olaf the cake looked super cute!
  16. How long does it take for the Rock candy to harden completely?
  17. I just read that over cooking it can cause a yellowing which causes it to turn out green! Take it off the burner at 290. It will still be heating. Here’s to my second batch ;)
  18. I was wondering what you used for the cake base and where you found it. Thanks!
  19. Hello! I am making this for my daughter’s 5th birthday party on Tuesday. I did the candy ice today and I couldn’t get the temp up to 300 no matter what! Do you think I should just make another batch trying something different or just wait and see if the one I made works out?
  20. can you use candy flavoring oils!
  21. ok I just finished mine and omg it came out so good!! thanks for such an awesome idea! I wish I could post a pic!
  22. I put mine on wax paper is it gonna work???
  23. I made the candy for my daughter’s party and I cant get it out of the pan! I greased it, and the candy seems to have set just fine. How did everyone get it out???
  24. I am making this cake for Sat. Love it! I have made the candy so far. It seems very heavy. Any advice for getting it to stand up and stay up on the cake?

    Also on your backdrop: what did you use for the base to hold up the lights ? It looks like some kind of board behind the lights?

    Thank you for all of your ideas and help! :)

  25. Ashley O'Brien :
    I’m having issues getting the “ice” to solidify… not sure what I did wrong. :( Trying to figure it out for my daughters party tomorrow!
  26. Seriously can’t get over how cute this cake is! I made an all-ice-cream version for my niece’s 5th birthday this weekend and it was a huge hit! Thanks for the inspiration!
  27. Hi! Just made the ice for a Frozen cake I did this weekend. I made 2 batches…both turned out great! One was a little soft (but still worked fine) and I only let it boil to 300 degrees…the other I let get to 310 and it was perfectly solid and crystal clear! LOVED this idea..thank you so much.
  28. Any suggestions for a natural food coloring. I don’t like using products with the chemical dyes
  29. I’m making a Disney Frozen party for my daughter in 3 weeks. I wanted to make the hard candy now in case I mess it up and had to re-do it.
    It worked right away and it looks AMAZING!! The blue is the exact Frozen blue. It set pretty quickly and it taste so yummy! I used a little bit of pure almond extract only because that’s what I had at home, wasn’t going to spend $4 on extract that I would probably never use again!

    Thank you for the candy recipe and the idea, it looks incredible and I can’t wait to make the cake and assemble it all

  30. Would this recipe work without the corn syrup as I have no idea where to find it ?!! Thanks
  31. Hi Rachel,

    Making this cake for bday party on the 1st. Can I make the cake and freeze the night before (if I wrap in saran wrap?) then ice as well as add the candy in the morning the day of party, then stick back in the freezer until ready to serve? Or even better, ice and add candy evening before? Would you think the icing and candy hold up on the cake in the freezer for 1 evening? Thanks for your help!

  32. My candy was an epic fail. I followed the directions exactly. Heated it to the correct temperature. Humidity is not an issue where I live, so I don’t know what went wrong. The candy looks beautiful in color but it has bubbles in it. It also did not harden well. It is bendable instead of hard “sucker” type candy. So I used butter-cream frosting hoping it would hold the candy better against the cake. I also bought rock candy on sticks and in bulk because the shards would not stand up on top of the cake – they just drooped. It still came out nice, but I had to improvise. I definitely need to work on my candy making skills.
    I really do like your ideas and presentation. Thank you.
  33. Hi! I am about to make the candy. What size cookie sheet should I use? I would appreciate your help!
  34. How long do you take the cake out of the freezer to serve? Want cake to be defrosted but not the ice cream! BTW, if your candy keeps burning, I saw a recommendation on another site to be sure to use cane sugar and not beet sugar. Most sugar not labeled as cane sugar is probably beet sugar. My candy turned out after I bought cane sugar.
  35. How long does it take for the candy to set? I don’t have a thermometer that reached 310 degrees…hope it works!
  36. My blue ice candy was a failure. I used a cookie sheet with no lips and icing dripped all under pan. Saved some and put in freezer but became soft when removed from refrigerator. Disaster. Made hard candy before with success. Will try once more. Any suggestions? When do you add extract?
  37. Made the candy ice and only used half of the recipe. Produced a nice thin candy that was perfect. Making the cake tomorrow for my granddaughters party Sat. We have Ana and Elsa coming to our party. So excited. Thank you for your inspiration and sharing.
  38. So excited to try this cake! What size cookie sheet did you use? Thanks!!
  39. HI, I am making this cake and currently have the cake part in the freezer and was planning to assemble the day of the party (saturday). It seems like you actually served the cake part frozen – is that correct? I was thinking of thawing the cake and then adding the ice cream and then icing. Do you think I could serve the cake thawed but the ice cream in the middle? Or would the ice cream just melt all over the cake? Isn’t the cake too hard to eat frozen?

    Thanks so much,

    • Hi! You can serve it either way frozen or thawed. The ice cream might melt faster if the cake is not frozen so I would at least refrigerate it. I really like the taste and texture of frozen cake as long as the cake is not too dense. Cake mixes do well frozen. We did have a little trouble cutting into the cake, but no one complained of the aste or texture if the cake. I find that once it’s on the plate it thaws quickly. Hope that helps!
  40. Thank you for sharing this recipe. Im making a FROZEN themed bday cake for my daughters party on sunday. It took me a few tries, but it came out amazing. I even made little clear ice cubes that i will cut into blocks to put next to christoff n swen! Thanks again!
  41. Thanks so much for this idea! I made the blue ice and it turned out perfect! It took forever for the temp to reach 300, so at 250degrees, I thought to put a lid over half of the pot and it worked a lot faster! Also, I used just lemon juice because I didn’t have any extract and it was a very pretty blue! My husband was amazed and my daughter LOVED her cake! Thanks for posting! :)
  42. OK, don’t usually bother to post but since I made 8 batches of the candy “ice” trying to get it to come out right, I thought I would share my experience!
    First, my candy thermometer was faulty…never got it to register past 250 – so I now believe I am an expert at doing this without a thermometer.
    -It could take around ten minutes AFTER the syrup starts boiling to reach the proper temp – so be patient!
    -Once it gets close to the right temperature, the consistency and the bubbling will really change
    -When you think you are close to temp, keep stirring gently. This is a little hard to describe, but you might begin to feel while you are stirring that the syrup could become “lumpy”
    -wait until the mix starts to turn color. If you take it off too soon, the candy won’t become completely hard and will bend if subjected to gravity.
    -the color you are looking for is a light golden or light caramel. It won’t be dark, but it will be definitely colored. It will have a pleasant smell, definitely not burned.
    -take it off the heat, stop stirring and let some of the bubbles dissipate. Stir in your flavor (I used mint), and ONE drop of blue color. Add color one small drop at a time to ensure that it does not turn “green”.
    Following these directions I ended up with a beautiful turquoise color.

    Thank you for the idea!

  43. I melted blue jolly ranchers on aluminum foil at 350 F in the oven for about 5 minutes, let it cool until i could handle it then formed it. It was SO much easier than the candy. I failed with the candy on multiple tries. JOLLY RANCHERS!!!!! :) Beautiful cake by the way, thank you!
  44. The ice candy turned out perfectly! It took about 20 minutes or so to reach 300 degrees so be patient! I also sliced my hand breaking the candy – wow! It is sharp :)
  45. do you think the “ice” candy would work poured into a sand castle mold to make “ice” castles for the party?
  46. I am so crazy! I thought putting the ice candy in the fridge was a good idea! HELP, is there any salvaging it? or should I try a new batch? The party is tomorrow lol
    • I also think I didn’t let it boil long enough! Its been in the fridge for 5 hours and is still sticky goo :(
  47. How did you get the big chunks of “ice” to stand up on the cake. Thank you for the idea, my daughter is going to love it!
  48. I just made this cake and my daughter couldn’t be happier – thank you again for posting the directions!! Wanted to leave some tips for anyone else trying the candy for the first time. I used a pan that was about 14 1/2 x 10 and my “ice” came out very thick, but usable. Once it cooled, I hit it with the heavy end of a screwdriver (through wax paper) to break it up. I can’t imagine making the candy without a candy thermometer.. it really is key.. it takes a long time, and a good pot (I used cast iron), to get the candy hot enough. I think it took about 30 minutes and very high heat.


  1. […] you find an idea that is so fantastic, there aren’t many improvements to make! Thanks Bubbly Nature Creations for such amazing […]
  2. […] You can see similar decorated cake and Blue Ice Candy at Bubbly Nature Creations […]
  3. […] made the blue ice candy following these instructions, only doing a half recipe.  It was easier than I thought it would be and the final result was […]
  4. […] for the “snowflake” that Elsa is standing on. I saw a post on making Ice Candy on Bubbly Nature Creations and loved the way the sugar candy looked like ice. I knew I wanted to do something with sugar candy […]
  5. […] off, the blue-green “Ice” hard candy…looks really cute on this website’s cake, but I boiled mine for an extra 17 seconds and it burned a little…it was still edible though! […]
  6. […] são dos melhores. Encontrei então um site muito legal com um bolo lindo, que você encontra aqui, com a receita original em inglês. Adaptei a receita e ……tchan tchan tchan tchan, eis […]

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