Layered Chocolate Ice Cream Cake
Construct an impressive, decadent chocolate ice cream cake perfect for celebrations like birthdays or graduations using simple layering techniques.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 5 hours 0 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (18.25 oz) chocolate cake mix
- Ingredients required for cake mix (eggs, oil, water)
- 1.5 quarts chocolate ice cream, softened slightly
- 1.5 quarts vanilla ice cream, softened slightly
- 1 cup chocolate fudge sauce, slightly warmed
- 1 cup whipped topping (store-bought or homemade)
- 1/2 cup chocolate sprinkles for decoration
Instructions
- Prepare the chocolate cake according to the package directions, but use only half the batter called for. Pour this half batch into a 9-inch springform pan.
- Bake the cake layer according to package directions for a thin layer. Let it cool completely on a wire rack.
- Once cool, remove the cake layer from the springform pan and place it on a serving plate or the base of the springform pan.
- Place the bottom ring of the springform pan back around the cake layer.
- Spread the slightly softened chocolate ice cream evenly over the cooled cake layer. Freeze for 1 hour until firm.
- Spread the slightly softened vanilla ice cream evenly over the chocolate layer. Freeze for at least 4 hours, or until completely solid.
- When ready to serve, remove the springform ring. Drizzle the warmed chocolate fudge sauce over the top of the frozen cake.
- Spread the whipped topping over the fudge layer. Decorate the sides with chocolate sprinkles. Slice and serve immediately.
Notes
- For cleaner slices, dip your knife in hot water and wipe it dry between each cut.
- You can substitute your favorite homemade chocolate cake recipe for the mix.
- If you want a thicker cake, use two 8-inch round cake layers instead of one thin layer.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg