Ice Cream Cake



Yield: 12 Servings


1 boxed cake mix – Devil’s Food

½ gallon good vanilla ice cream, we used Mayfield’s


2 tablespoons unsalted butter

¾ cup semisweet chocolate chips

6 tablespoons heavy cream

1 ½ -2 cups powdered sugar – (sifted)

1 teaspoon pure vanilla extract


Prepare the cake, per instructions on the box in two 9-inch round baking pans.  Remove from oven and let cool about 10 minutes.  Remove from baking pans and transfer to a wire rack to finish cooling.  After cake has thoroughly cooled, place one cake layer on plate, flat side up.  Spoon softened ice cream on top and gently spread it around the entire cake top, so you have about 1 inch of ice cream (use more, if you like).  Set the remaining cake layer on top of the ice cream mixture and gently press the two layers together.  Cover with plastic wrap and place in the freezer, while you’re making the frosting.

Frosting:  In a medium sized saucepan, over a low heat, combine the butter, chocolate chips and heavy cream until the butter and chips are melted.  Once melted, remove from heat and add the powdered sugar and vanilla and stir well.  Let the frosting cool for about 15 minutes.  The frosting should be smooth and glossy and not too thick. 

Assembly:  Remove cake from the freezer and spread the chocolate frosting on the top of the cake.  Return the cake to the freezer and let the frosting set up.  After frosting has set up, you can pipe any decorations on the cake that you would like and again return to refrigerator so the frosting decorations can set up.  When finished, cover the cake with plastic wrap and return to the freezer until ready to use.  Before serving, remove cake from freezer and let it sit for approximately 5-10 minutes (dependent on room temperature) to soften up before slicing.  Note:  You can use any combination of cake mix and ice cream that you would like – maybe a white cake mix with chocolate ice cream or any of your other favorites!