Mint-Chocolate Ice Cream Cake

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

  • prep time 25 min
  • total time 5 hr 50 min
  • ingredients 6
  • servings 16

Ingredients

Cake

1
box 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    310mg
    310%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    1g
    1%
      Sugars
    21g
    21%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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