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–+ servings
Chocolate ice cream cake slice on a plate with a cherry on top.

Chocolate Ice Cream Cake

Michele Brosius
This creamy chocolate ice cream cake is not only simple to create, but is the perfect dessert to make for any parties and celebrations!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 671 kcal

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.

Nutrition

Calories: 671kcalCarbohydrates: 120gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 862mgPotassium: 535mgFiber: 5gSugar: 67gVitamin A: 4IUVitamin C: 0.3mgCalcium: 140mgIron: 4mg
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