Ice Cream Cake Dessert Recipe
Ice Cream Cake Dessert Recipe photo by Taste of Home

Ice Cream Cake Dessert Recipe

Publisher Photo
This dessert was also a sweet success. It's a recipe you can have fun with by changing cake and ice cream flavors and using various sauces to suit your family's taste buds.—Karen Darrell, Bethalto, Illinois
TOTAL TIME: Prep: 25 min. + freezing Bake: 25 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 25 min. + cooling
MAKES: 9 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 quart vanilla ice cream, softened
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup slivered almonds

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan.
  2. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack.
  3. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze.
  4. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds. Yield: 9 servings (1-3/4 cups sauce).
Originally published as Ice Cream Cake Dessert in Taste of Home December/January 2003, p17

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Ice Cream Cake Dessert

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MY REVIEW
Reviewed Apr. 13, 2014

"I love this ice cream cake recipe because it has chocolate cake mix, vanilla ice cream and unsweetened chopped chocolate."

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