Ice Cream Cake Recipe
Daily Value: 28%
Vegetarian, Egg-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||62µg||15%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
This easy ice cream cake is loaded with chocolate and of course, ice cream. It uses store-bought cake mix and ice cream for a simple preparation that is easy enough to make when you need a quick cake or dessert. Once you have the basic technique down, you can always swap out different flavors, like vanilla cake mix and strawberry ice cream.
- 1 package store-bought chocolate cake mix
- 1/2 gallon chocolate ice cream, slightly softened
- Toppings, such as hot fudge, nuts, and chocolate frosting
Bake the cake according to package directions in 8-inch round cake pans. Let cool completely.
Remove the carton from the ice cream and using dental floss, slice off two 2-inch layers of ice cream. Place each layer of ice cream on top of a layer of cooled cake, making sure that the trim of the cake and the ice cream line up, trimming the cake if necessary. Stack the layers so that the cake is on bottom. Cover with wax paper and freeze until very firm. Decorate with chocolate frosting, hot fudge, and nuts.
Recipe DetailsServings: 8
Special Designations: Kid-friendly
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