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A slice of layered chocolate and vanilla ice cream cake rests on a white plate with a fork, set against a beige cloth. The cake, from our irresistible chocolate ice cream cake recipe, is topped with whipped cream and chocolate drizzle. In the background, the whole cake tempts with its blurred presence.
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Chocolate Ice Cream Cake Recipe

This ice cream cake recipes is one of the best!
Course Dessert
Cuisine American
Method No Cook/Assemble
Main Ingredient Dairy
Calories 186kcal
Author Kelli Miller

Ingredients

  • 1 chocolate cake mix plus ingredients on box
  • 1 slightly softened quart chocolate ice cream
  • 1 8 ounce thawed package of frozen whipped topping
  • ~ ΒΌ cup of chocolate syrup

Instructions

  • Bake the cake according to the directions. Make certain to make them into two 8X9 inch pans. Let cool.
  • Put one cake on the bottom of the springform pan. Top with 1/2 of the ice cream and spread it out to be even.
  • Add the second layer of cake and press down. Add on the final layer of ice cream and wrap the pan in plastic wrap. Put in the freezer until solid.
  • Warm a knife by running under hot water and then wipe it dry. Use that warm knife to cut around the edges of the springform pan.
  • Remove the sides of the springform pan.
  • Add whipped topping to the top.
  • Drizzle with chocolate syrup.
  • Freeze until you're ready to eat. For easier slicing, let it rest for 10 minutes at room temperature.

Nutrition

Serving: 1g | Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 84mg | Fiber: 1g | Sugar: 23g
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