Ice Cream Cake – a delicious recipe with chocolate cake, chocolate ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5
Cover with waxed paper and freeze until very firm. Decorate as desired.
205
kcal
Calories
12
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 (18.25 ounce) package chocolate cake mix, 1/2 gallon chocolate ice cream, softened.
Yes, Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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