Mint Chocolate Ice Cream Cake Recipe

Ingredients

• 18 ounces chocolate cake mix (prepared as directed on box)
• 6 cups ice cream, green mint-flavored with chocolate chips or 6 cups chocolate, slightly softened
• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar
• 4 drops green food coloring

Instructions

1. Heat the oven to 350°F, or 325°F for dark or nonstick pans. Grease the bottoms of 2 (9-inch) round cake pans and line them with waxed paper. Prepare the cake mix as directed on the box, adding water, butter, and eggs as needed. Spoon the batter evenly into the prepared pans.
2. Bake according to the box instructions for 9-inch pans, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a cooling rack. Carefully remove the waxed paper and let the cakes cool completely, which should take about 30 minutes.
3. Line a 9-inch round cake pan with foil. Spoon and spread the mint ice cream evenly into the pan, then cover with foil. Freeze until completely firm, which will take around 2 hours.
4. On your serving plate, place one layer of the cake with the rounded side facing down. Remove the ice cream from the pan, peel off the foil, and place it on top of the first cake layer. Then, place the remaining cake layer on top, rounded side up.
5. In a medium bowl, beat the whipping cream, powdered sugar, and food coloring on high speed until stiff peaks form. Frost the sides and top of the cake with the whipped cream mixture. Freeze the cake for about 2 hours, or until it is firm. Let the cake sit at room temperature for 10 minutes before serving.