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Recipe

Mint-Chocolate Ice Cream Cake

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

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( 131 Ratings)

131 Ratings

5 Stars 26%

4 Stars 31%

3 Stars 29%

2 Stars 11%

1 Stars

Member Reviews ( 8 )

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PREP TIME 25 Min
TOTAL TIME 5 Hr 50 Min
SERVINGS 16

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

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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.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 330

(Calories from Fat 170),

Total Fat 19g

(Saturated Fat 12g,
Trans Fat 1/2g),

Cholesterol 100mg;
Sodium 310mg;
Total Carbohydrate 35g

(Dietary Fiber 1g,
Sugars 21g),

Protein 4g;

Percent Daily Value*:

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:

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

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 12/16/2012 8:24:45 AM REPORT ABUSE Mum2AC said:

Rating:

Made this last February for my daughters 19th B-Day. Shes a big mint fan. It was a hit. My son wants one for his B-day this month. Going to try a different flavor ice cream this time. It's easy to make and quite delicious!

This reply was: Helpful Inspiring

Posted 3/15/2012 5:22:20 PM REPORT ABUSE allie29 said:

Rating:

If you are having the problem of frosting the cake and trying to deal with melting ice cream, try freezing your cake before you frost it. That was how we frost our ice cream cakes at Cold Stone. It makes it a lot easier to handle. Hope this helps!

This reply was: Helpful Inspiring

Posted 10/21/2011 9:42:06 AM REPORT ABUSE weaveree said:

Rating:

I have a question for the other people that made this cake. It was fairly easy until my friends and I tried to ice it. It may be because we were using store bought icing, but it seemed like the ice cream was melting really fast and the frosting wouldn't stick to the ice cream part. Do you have any suggestions?

This reply was: Helpful Inspiring