Let’s make a Sheet Pan Ice Cream Cake! Follow these simple steps, and you’ll have a stunning dessert in no time. I’ve added tips to make it foolproof.

Step 1: Prepare the Sheet Pan

1. Preheat your oven to 375°F with a rack in the center.

2. Lightly coat an 18×13-inch sheet pan with nonstick baking spray. Line the bottom with parchment paper, leaving a slight overhang for easy removal.

Tip: Press the parchment smoothly to avoid wrinkles, which can affect the cake’s shape.

Step 2: Make the Cake Batter

1. In a stand mixer with a whisk attachment, beat 4 cold eggs, 1 cup sugar, 1 tsp baking powder, and 1 tsp salt on high speed for 10 minutes, until pale, thick, and foamy (it should hold a wake from the whisk).

2. Reduce to medium-high speed and slowly drizzle in ½ cup melted, cooled butter and 1 tbsp vanilla extract, mixing for 10 seconds.

3. Reduce to low speed and add 1 ½ cups sifted flour all at once. Beat for 5 seconds until just combined.

4. Gently fold the batter with a rubber spatula once or twice to ensure it’s mixed.

5. Pour into the prepared sheet pan and spread evenly with broad, gentle strokes to keep it airy.

Tip: Don’t skip the 10-minute whisking – it makes the cake light and fluffy. Use cold eggs for the best texture.

Step 3: Bake the Cake

1. Bake for 15-18 minutes, rotating the pan halfway, until the top is lightly golden.

2. Transfer to a wire rack and let cool completely in the pan (about 30 minutes).

Tip: Check for doneness by lightly pressing the center – it should spring back. Don’t overbake, or the cake will be dry.

Step 4: Prepare the Ice Cream

1. About 15 minutes before assembling, remove 1 pint each of chocolate, vanilla, and strawberry rhubarb ice cream from the freezer to soften slightly.

Tip: Soft ice cream spreads easily but shouldn’t be melted. Stir each pint gently to make it spreadable.

Step 5: Cut and Layer the Cake

1. Use a sharp paring knife to cut the cooled cake into three 9½x4½-inch rectangles. Reserve any trimmings for the top layer.

2. Line a 10x5x3-inch loaf pan with plastic wrap, leaving enough overhang to cover the top later.

3. Place one cake rectangle in the bottom, trimming as needed to fit. Gently press to fill gaps.

4. Spread the softened chocolate ice cream evenly over the cake using a rubber spatula.

5. Add a second cake rectangle, press gently, and spread the strawberry rhubarb ice cream evenly.

6. Add the third cake rectangle, press gently, and spread the vanilla ice cream evenly.

7. Use reserved cake trimmings for the top layer, cutting to fit and pressing gently to fill gaps.

8. Fold the plastic wrap overhang over the top and freeze for at least 4 hours, up to 12 hours.

Tip: Work quickly to keep the ice cream from melting. Press gently to avoid squeezing out the ice cream.

Step 6: Make the Chocolate Shell

1. When ready to serve, place 1 cup chopped semi-sweet chocolate and 2 tbsp coconut oil in a small microwave-safe bowl.

2. Microwave in 20-second intervals, stirring with a rubber spatula, until smooth (about 1 minute total). Alternatively, melt in a small saucepan over medium-low heat for 4 minutes, stirring occasionally.

Tip: Stir well to ensure the chocolate melts evenly. Let cool slightly so it’s pourable but not hot.

Step 7: Finish and Serve

1. Unfold the plastic wrap from the top of the loaf pan and flip the cake onto a serving platter. Lift the pan and peel off the plastic wrap. If it sticks, let it sit for 5 minutes, then tug gently.

2. Pour the chocolate shell over the top, letting it drip down the sides.

3. Slice with a sharp knife and serve immediately.

Tip: Dip the knife in warm water for clean slices. Serve right away to enjoy the crunchy chocolate shell.