Mint Chocolate Ice Cream Cake

Name: Mint Chocolate Ice Cream Cake
Prep time: 25 min
Total time: 5 h 50 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix; Water, butter and eggs called for on cake mix box; 6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened; 1 1/2 cups whipping cream; 2 tablespoons powdered sugar; 4 drops green food color

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

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

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ 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

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.

Expert Tips

tip 1
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 2
For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates.

Nutrition Information

330 Calories, 19g Total Fat, 4g Protein, 35g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 170

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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