Chocolate Ice Cream Cake
This chocolate ice cream cake recipe is the perfect option for any big events you have coming up, or just any time that you have a craving for a sweet, cool treat!
You and your loved ones are sure to enjoy this cake any day of the week! This is a great, sweet way to jazz up a boring week day and will give you something to look forward to snacking on after work without a lot of effort.
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Why you’ll love this recipe
This homemade ice cream cake recipe is so simple to make, which is ideal if you’re not confident in your baking skills but have to make a dessert for an event, or have a craving for something sweet!
Plus, I think this completed cake tastes better than what you can find in stores premade!
Ingredients for this recipe
Chocolate cake mix: With ingredients for making the cake according to package directions
Chocolate ice cream: Softened slightly.
Frozen whipped topping: Thawed.
Chocolate syrup: For extra chocolatey flavor!
How to make chocolate ice cream cake
Step 1: Bake cake according to package directions in two 8 to 9 inch cake pans. Allow to cool as directed.
Step 2: If the cakes do not match the size of the springform pan, invert the springform pan over the cake layers to cut away the excess.
Step 3: Place one layer of cake into the bottom of the springform pan. Top with half of the ice cream, spreading into an even layer.
Step 4: Add the second layer of cake and press down firmly. Add the final layer of chocolate ice cream.
Step 5: Wrap the springform pan in plastic wrap and freeze until solid.
Step 6: Run a warm knife (held under hot water and wiped dry) around the edge of the springform pan. Remove the springform sides.
Step 7: Frost the cake with whipped topping.
Step 8: Drizzle chocolate syrup over the whipped topping and lightly drag a toothpick across the top in even lines to create a zigzag effect.
Step 9: Freeze until serving. Allow to rest at room temperature for 10 minutes before slicing. Use a knife warmed under hot water (and wiped dry) to slice.
Storage suggestions
To store this ice cream cake for later, just keep it in an airtight container in the freezer until you’re ready to enjoy a slice!
Common Questions
For this recipe, you’ll be using the whipped topping for your frosting.
Our homemade chocolate ice cream cake is so simple to make and only needs cake mix (plus the ingredients your cake mix calls for), chocolate ice cream, and whipped topping!
A great way to soften the ice cream is to move it from the freezer into the fridge for about half an hour.
What to serve with ice cream cake
Cookies are always a great addition to enjoy with ice cream! Since this is a chocolate ice cream cake recipe, I’ll suggest some lighter cookie recipes for you to enjoy. First of all, this recipe for Vanilla Cake Mix Cookies is a great hit! These No Bake Rice Krispie Cookies are a simple recipe to put together to have some cookies on the side. Wafer cookies are always really nice to have with ice cream, so try out these No Bake Grinch Cookies! Feel free to decorate differently if you’re not making this around Christmas!
Chocolate Ice Cream Cake
Ingredients
- 1 box Chocolate cake mix with ingredients for making the cake according to package directions
- 1 qt Chocolate ice cream softened slightly
- 8 oz Frozen whipped topping thawed
- ¼ c Chocolate syrup
Instructions
- Bake cake according to package directions in two 8 to 9 inch cake pans. Allow to cool as directed.
- If the cakes do not match the size of the springform pan, invert the springform pan over the cake layers to cut away the excess.
- Place one layer of cake into the bottom of the springform pan. Top with half of the ice cream, spreading into an even layer.
- Add the second layer of cake and press down firmly. Add the final layer of chocolate ice cream.
- Wrap the springform pan in plastic wrap and freeze until solid.
- Run a warm knife (held under hot water and wiped dry) around the edge of the springform pan. Remove the springform sides.
- Frost the cake with whipped topping.
- Drizzle chocolate syrup over the whipped topping and lightly drag a toothpick across the top in even lines to create a zigzag effect.
- Freeze until serving. Allow to rest at room temperature for 10 minutes before slicing. Use a knife warmed under hot water (and wiped dry) to slice.
