Indulge in the Ultimate Chocolate Chip Ice Cream Cake

introduction

This cake mixes cake and ice cream in one easy dish. It uses store cake mix and soft ice cream. You can make it fast and share it with friends. For a close idea of a similar cake, see this ice cream cake guide.

why make this recipe

You make this cake when you want a fun, cold treat that people love. You save time with a cake mix and ready ice cream. You can change it for less fat or more fun. If you like cookie style cakes, check this cookie ice cream cake for more ideas.

how to make Indulge in the Ultimate Chocolate Chip Ice Cream Cake

Read the steps first. You will bake one cake base, make two ice cream layers, then put them together and freeze. Work fast when the ice cream is soft so it spreads well. Keep tools cold for best shape.

Ingredients :

• 1 package reduced-fat chocolate cake mix (about 15.25 oz)
• 1 cup water (for cake mix)
• 1/3 cup vegetable oil (for cake mix) or applesauce to lower fat
• 3 large eggs
• 1 1/2 cups low-fat vanilla ice cream, softened
• 1 1/2 cups reduced-fat chocolate chip ice cream, softened
• 1/2 cup light whipped topping
• 1/4 cup mini chocolate chips (optional for top)
• 1 tablespoon powdered sugar (optional for dust)

For a cool take on no-bake layers, read this icebox cake note.

Directions :

1. Preheat oven to 350°F (175°C).
2. Mix the cake mix with 1 cup water, 1/3 cup oil (or applesauce), and 3 eggs. Stir until smooth.
3. Grease a 9-inch round pan or an 8×8 square pan. Pour in the batter.
4. Bake for about 25–30 minutes or until a toothpick comes out clean.
5. Let the cake cool on a wire rack until it is fully cool.
6. Take both ice creams out of the freezer to soften while the cake cools.
7. Put each soft ice cream in its own bowl and stir so it spreads easy.
8. Slice the cooled cake in half horizontally to make two thin layers.
9. Put the first cake layer on a plate or stand.
10. Spread the softened vanilla ice cream over the cake in a flat layer.
11. Spread the chocolate chip ice cream on top of the vanilla layer.
12. Put the second cake layer on top and press down a little to stick layers.
13. Spread a thin coat of light whipped topping over the whole cake to seal it.
14. Sprinkle mini chips on top or add melted chocolate if you like.
15. Dust a little powdered sugar for a pretty look if you want.
16. Freeze the cake for at least 3 hours until it is firm.
17. When firm, slice with a sharp knife and serve. Keep extra in the freezer.

how to serve Indulge in the Ultimate Chocolate Chip Ice Cream Cake

Cut the cake with a hot, sharp knife for clean slices. Let each slice sit at room temp 2–3 minutes so it is easy to bite. Serve with a small spoon of sauce, fresh fruit, or a scoop of plain ice cream. For a tip on serving with frozen fruit, see this frozen fruit idea.

how to store Indulge in the Ultimate Chocolate Chip Ice Cream Cake

Wrap the cake tight with plastic wrap or put it in an air-tight box. Keep it in the freezer. Use within 1 month for best taste. Thaw a few minutes before you cut to make clean slices.

tips to make Indulge in the Ultimate Chocolate Chip Ice Cream Cake

• Soften ice cream just enough to spread, not to melt.
• Chill your knife in hot water and wipe it dry before each slice.
• Use a springform pan to make it easy to lift the cake.
• To cut fat, use applesauce for oil and low-fat ice cream.
• For better frosting tips, you can look at this frosting ideas page.

variation (if any)

• Use mint chip ice cream for a minty cake.
• Add chopped nuts between layers for a crunch.
• Swap vanilla for strawberry ice cream for color and fruit taste.
• Use chocolate ganache on top for a rich cake.

FAQs (minimum three FAQ)

Q: Can I use full-fat ice cream?
A: Yes. Full-fat ice cream will make a richer cake. It may be softer, so freeze longer.

Q: How long does the cake need to freeze?
A: Freeze at least 3 hours. If you used full-fat ice cream, freeze 4–6 hours for best firm hold.

Q: Can I make this ahead?
A: Yes. Make it a day or two before. Keep it wrapped in the freezer until serve.

Q: Can I use two different cake pans?
A: Yes. Any similar size pan works. The bake time may change a little.

Q: How do I keep the top from getting hard?
A: Keep a thin coat of whipped topping and wrap the cake well to stop freezer burn.

Conclusion

This cake makes a fun, cool treat for a small group or a party. It uses easy things and you can change it one way or another. For a shop that makes fun ice cream items and may spark more ideas, visit Legend Designer Ice Cream.

Ultimate Chocolate Chip Ice Cream Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 180 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This cake combines cake and ice cream for a delightful and easy-to-make dessert that everyone loves.

---

Ingredients

Scale 1x2x3x

• 1 package reduced-fat chocolate cake mix (about 15.25 oz)
• 1 cup water
• 1/3 cup vegetable oil or applesauce
• 3 large eggs
• 1 1/2 cups low-fat vanilla ice cream, softened
• 1 1/2 cups reduced-fat chocolate chip ice cream, softened
• 1/2 cup light whipped topping
• 1/4 cup mini chocolate chips (optional for top)
• 1 tablespoon powdered sugar (optional for dust)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix the cake mix with 1 cup water, 1/3 cup oil (or applesauce), and 3 eggs. Stir until smooth.
3. Grease a 9-inch round pan or an 8×8 square pan. Pour in the batter.
4. Bake for about 25–30 minutes or until a toothpick comes out clean.
5. Let the cake cool on a wire rack until it is fully cool.
6. Soften both ice creams while the cake cools.
7. Stir each softened ice cream in its own bowl to make it easy to spread.
8. Slice the cooled cake in half horizontally to make two thin layers.
9. Place the first cake layer on a plate and spread the softened vanilla ice cream over it.
10. Spread the chocolate chip ice cream on top of the vanilla layer.
11. Put the second cake layer on top and press down slightly.
12. Spread a thin coat of light whipped topping over the whole cake.
13. Sprinkle mini chocolate chips or add melted chocolate on top.
14. Dust with powdered sugar if desired.
15. Freeze the cake for at least 3 hours until firm.
16. Slice with a sharp knife and serve.

Notes

Soften ice cream just enough to spread, not to melt. Wrap tightly and store in the freezer for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg