White Chocolate-Cherry Chip Ice Cream Cake

Looking for something cool to make ahead? Try a frosty cake dessert that's premixed with ice cream.

  • Prep Time 25 min
  • Total Time 4 hr 55 min
  • Servings 16

1
box Betty Crocker™ SuperMoist™ white cake mix
1
box (4-serving size) white chocolate instant pudding and pie filling mix
1
cup water
1/3
cup vegetable oil
4
egg whites
6
cups cherry-chocolate chip ice cream
1
cup whipping cream
1
package (6 oz) white chocolate baking bars, chopped
1/4
cup hot fudge topping

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
  • 2 Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
  • 3 Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
  • 4 Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
  • 5 Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
  • 6 In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

Expert Tips

Experiment with other flavors of ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
370mg
370%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
34g
34%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
15%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 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:
3
*Percent Daily Values are based on a 2,000 calorie diet.