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Mint-Chocolate Ice Cream Cake Recipe

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

Prep Time: 26 Mins | Total Time: 5 Hrs 50 Mins | Makes: 16 servings

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Ingredients:

Cake
1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
Water, butter and eggs called for on cake mix box
Filling
6 cups (1.5 L) green mint-flavoured ice cream with chocolate chips or chocolate swirl, slightly softened
Frosting
1 1/2 cups (375 mL) whipping cream
2 tbsp (25 mL) icing sugar
4 drops green food colour

Method:

Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans.
Bake as directed on box for 9-inch pans or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
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.
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.
In medium bowl, beat whipping cream, icing 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.

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

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