FareShare Recipe Exchange Group
|Other Recipes with Photos||
* Exported from MasterCook *
Chocolate Mint Ice Cream Cake ala Doris
Recipe By : Doris Guyer
Serving Size : 25 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Vanilla Betty Crocker Super Moist Cake Mix, 18.25 ounce each
10 drops green food coloring
12 ounces mini chocolate chips
3 teaspoons mint flavoring
4 cans sweetened condensed milk
3 pints heavy whipping cream (not non-dairy whipped topping)
22 ounces Nesquik chocolate syrup
24 ounces frozen whipped topping, thawed
1 container Smucker's Chocolate Sundae Syrup Ice Cream Topping, 20 ounces
Before attempting this ice cream cake, make certain you have a cake board large enough and
strong enough to hold the cake when finished, AND that you have a freezer available that will
hold the board, cake and ice cream when assembled. We used a Wilton's 14 x 14 inch cake
pan to make this dessert and a 1/2-inch piece of plywood covered in newspapers (for padding)
and heavy duty aluminum foil. I made certain the board and cake pan fit in the freezer we
wanted to use for this effort.
Obviously, if you down-size this recipe it will be easier to handle and freeze. We use this size
pan when we make cakes for parties and other special occasion. This one happened to be for
our grandson's 16th birthday.
Prepare a cake board that will hold the finished product. See WARNING above.
Spray your cake pan. Cut a piece of parchment paper to fit the bottom of the pan. Place it in
the pan and lightly spray it also. This is extremely important to do to get the cake cleanly out
of the pan, especially large cakes.
Prepare and bake cake mix according to package directions. As you are mixing the cake, add
the food coloring, mint flavoring, and chocolate chips. When baked, cool slightly. Turn out on
the prepared cake board. Cool thoroughly and set aside.
Line the same pan (or a pan of the same size) with heavy duty aluminum foil. Stir together the
sweetened condensed milk the Nesquik chocolate syrup in a large bowl. Whip the whipping
cream until it forms peaks. Fold the whipped cream into the milk and syrup mixture. Pour into
the prepared pan. Freeze for 6 - 10 hours, or until firm.
Note: After 6 hours, we decided to turn our freezer temperature to maximum and then let it
there over night. The time will depend on how thick the ice cream layer is. I mention this so
you allow enough time.
Assembly and Frosting:
When solid, remove ice cream from pan using the foil. Peel off the foil and place on top of the
cake layer. If necessary trim off ice cream edges to even it up with the cake.
Working quickly, frost the top and sides with whipped topping. Drizzle with Smucker's
Chocolate Sauce just enough for decorative purposes. Return to freezer at least 2 hours
Baked by Doris in July 2011.
Contributed to the FareShare Gazette by Art; July 2011
- - - - - - - - - - - - - - - - - -
Back to Photo
Top of Page
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.
Art Guyer operates this project.
Provide feedback here.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links