Mint-Chocolate Ice Cream Cake

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance. ...MORE + LESS -

Ingredients

1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix

Water, butter and eggs called for on cake mix box

6 cups (1.5 L) green mint-flavoured ice cream with chocolate chips or chocolate swirl, slightly softened

1 1/2 cups (375 mL) whipping cream

2 tbsp (25 mL) icing sugar

4 drops green food colour

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1

Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans.
2

Bake as directed on box for 9-inch pans or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
3

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
4

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
5

In medium bowl, beat whipping cream, icing sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Tip: This dessert, wrapped with foil, will keep up to a month in the freezer. You can also make the ice cream layer ahead of time and freeze it.
Tip: For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates.

No nutrition information available for this recipe