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Mint Chocolate Ice Cream Cake

  • Prep 25 min
  • Total 5 hr 50 min
  • Ingredients 6
  • Servings 16

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box

Filling

6
cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting

1 1/2
cups whipping cream
2
tablespoons powdered sugar
4
drops green food color

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
12g
59%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
310mg
13%
Potassium
190mg
5%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
21g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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

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.

For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates.

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • 2 Bake as directed on box for 9-inch rounds. 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, powdered 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.

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

Rate and Comment

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