Mermaid Island Ice Cream Cake

If you have a little Mermaid-lover, a Mermaid Island is the perfect party theme. Your children will be blown away with this incredible ice cream cake that is colourful inside and out.


  • 8-inch silicone cake mold
  • 4-inch silicone cake mold
  • Mermaid tail silicone mold
  • Palm tree silicone mold
  • 1 small pastry brush or clean unused paint brush
  • Parchment paper
  • 1 toothpick

Ice Cream Cake Tips:

  • Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
  • If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
  • A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.

Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada. You can find the ingredients needed for this delicious recipe here.

100% Canadian Milk logoChapman's gluten free logoChapman's peanut / nut free logo


  • 2L of your child’s favourite ice cream or frozen yogurt (2L Neapolitan ice cream for this recipe)
  • 2 cups chocolate sea shells
  • ½ cup of yellow sugar
  • 1 cup of blue sugar
  • ¼ cup green molding wafers
  • ¼ cup yellow molding wafers
  • ½ cup purple molding wafers
  • ¾ cup milk chocolate

Preparation Instructions

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From the freezer, put the 2L of ice cream into the fridge for 15- 25 minutes until softened.
Add all 3 molding wafers to bowls on top of water pots to melt down.
Chapmnans Recipe_ Mermaid Ice Cream Cake Step 2_Melting coloured chocolates
Scoop softened ice cream into the 8-inch mold, filling to the top, pressing down as you go bring the ice cream to the edges of the mold, and place back into the freezer.
Chapman's Mermaid Island Ice Cream Cake Step 3_ Created cake base
Add ice cream to the 4-inch mold, but only fill half way, and place back into the freezer.
Using a clean, never used paint brush, decorate the palm tree mold with the yellow molding wafers. Continue to decorate the palm tree mold with the green molding wafers.
Chapman's Recipe_Mermaid Island Ice Cream Cake_Decorating the palm tree mold
Using the mermaid mold, brush with both purple and green molding wafers, just applying a thin coating, and put into the freezer or fridge to set.
Melt milk (or dark) chocolate in a metal bowl, on top of a pot with boiling water and stir until melted. Slowly squeeze chocolate into the mold and use a toothpick to ensure the chocolate goes right to he tips of the mold, place into the fridge.
Chapman's Recipe_Mermaid Ice Cream Cake_Squeezing chocolate in to the mold
Remove both silicone ice cream molds, and prepare the serving plate/platter. Using a small blowtorch, heat up the silicone mold and pop out the large ice cream disc.
Holding ice cream disc in one hand, add blue sugar to the entire surface of the ice cream and place onto the platter and put back into the freezer.
Chapman's Recipe_Mermaid Ice Cream Cake_ Step 9_add blue sugar to the entire ice cream
Repeating the same process with the small mold, but this time using the yellow sugar. Place back into the freezer.
Take out both the palm tree and the mermaid tail molds and pop the chocolates out of the mold. Using a knife, clean up and rough edges.
Pull out large ice cream disc on the platter, applying the chocolate seashells to the outside of the ‘island’.
Place smaller ice cream disc slightly offset, or directly in the middle of the large ice cream disc, and place sea shells around the outside of the small disc.
Chapman's Recipe_Mermaid Ice Cream Cake_ Step 13_Place ice cream disc and sea shells on base
Place mermaid tails around the ‘island’. Place the palm tree onto the island, using a toothpick behind it to ensure it stays upright.
Chapman's Recipe Mermaid Ice Cream Cake Step 14_Place mermaid tails around the island