How To Cut An Ice Cream Cake Without Making A Mess

There's nothing like an ice cream cake on a hot summer day, or really any day if we're being honest here. Whether you made one from scratch, or picked one up from Dairy Queen, Baskin Robbins, or your favorite local ice cream shop, an ice cream cake is a delicious masterpiece of frosty layers that should be served in the proper way. The only problem is, when you try to cut into one, it's usually frozen solid. But if you let it sit out too long, it becomes a melted mess worth crying over.

Turns out, there is a trick to cutting ice cream cake, as Food Network explains, and the technique is easier than you think. All you need is a long chef's knife (although ice cream cake maker Carvel recommends using a long, serrated knife with a pointed tip), and a tall glass of warm or hot water. But first, take your ice cream cake out of the freezer 10 minutes before you want to serve it to let it soften a bit.

The key is to warm your knife up

Before you make your first cut, dip the blade of your knife in the glass to warm it up, and then dry it off completely with a paper towel. Running your knife under warm water also works (via Tasting Table), if you don't have a glass that is tall enough. Place the tip of your knife at the center of the ice cream cake, and press down firmly on the back of the blade to make an even slice. And repeat. Food Network stresses that it's very important to dip the blade of the knife in warm water and dry it after each and every single slice. Otherwise, you'll end up with messy results, which would be a crying shame indeed.

Whether you decide to serve the slices on plates or in bowls is up to you, though bowls may be better for avoiding a mess by catching any drips. And if by some chance you have ice cream cake leftover, store the remainder back in the freezer in an airtight container to avoid freezer burn (via Food Network). Pro tip? Pre-slice your leftover cake so you can easily grab a slice when the craving strikes.