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Ice Cream Cake Dessert

 Ice Cream Cake Dessert
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
9 ServingsPrep: 25 min. + freezing Bake: 25 min. + cooling

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

  • 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.
  • Bake at 350° for 23-28 minutes or until a toothpick comes out
  • clean. Cool on a wire rack.
  • 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.
  • 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).

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Ice Cream Cake Dessert (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.