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Chocolate Ice Cream Cake

This Chocolate Ice Cream Cake is a perfect combination of rich chocolate cake and creamy ice cream, topped with whipped cream and decorated with chocolate syrup and shavings. Ideal for any special occasion or a sweet treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Plus ingredients as per the box instructions
For the Filling
  • 2 pints favorite ice cream Chocolate or vanilla works beautifully
  • 1 container whipped topping Like Cool Whip
For Toppings
  • chocolate syrup For drizzling
  • chocolate shavings or sprinkles For decoration

Method
 

Bake the Cake
  1. Preheat your oven according to the instructions on the cake mix box. Prepare your cake pans (two 9-inch rounds) and pour in the cake batter. Bake according to package directions, then let them cool completely on a wire rack.
Prepare the Ice Cream
  1. Take your ice cream out of the freezer to soften slightly while the cake cools. Avoid letting it turn into soup.
Layer the Cake
  1. Once your cakes are completely cool, place one layer on a serving plate and spread a generous layer of softened ice cream on top. Add the second layer of cake, and cover the entire cake with whipped topping.
Decorate
  1. Drizzle chocolate syrup over the whipped topping and add chocolate shavings or sprinkles for decoration.
Freeze
  1. Place your Chocolate Ice Cream Cake in the freezer for at least 4 hours, or until firm.
Slice and Serve
  1. Remove the cake from the freezer and let it sit at room temperature for about 10 minutes before slicing and serving.

Notes

Feel free to mix and match flavors. If you don't have whipped topping, you can whip heavy cream with sugar for a homemade topping. Store leftovers in an airtight container in the freezer.