Mint-Chocolate Ice Cream Cake

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

Minutes

Total Time

5:50

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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