Ice Cream Cake Dessert – a delicious recipe with chocolate cake, vanilla ice cream, sugar, milk, light corn syrup, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan.
2
Bake at 350u00b0 for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack.
3
Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze.
4
In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.
804
kcal
Calories
32
g
Fat
107
g
Carbs
9
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 8 ingredients. The key ingredients include: 1 package chocolate cake mix (regular size), 1 quart vanilla ice cream, softened, 1 cup sugar, 1/2 cup evaporated milk, and more.
Yes, Ice Cream Cake Dessert 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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