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Chocolate Mint Ice Cream Cake ala Doris

Scroll Down for In Progress Photos


Cake Layer on Cake Board

Note the cake is off center so that it would fit into our freezer.  Getting the cake out of the pan and placed on the board can be tricky.



Ice Cream Layer

Still in the pan.  We lifted it out using the overlapped foil along the edges.  Then we peeled the foil off the bottom and placed it on the cake layer.  We trimmed the sides of the ice cream slightly so it would be square on the cake.



Frosting the Cake

The ice cream layer is in place and Doris is applying the frozen whipped topping as a frosting.  You need to move quickly at this point. 



Frosted Cake

The cake frosting is finished and it is time to drizzle it with chocolate syrup for decorations.



Candles on the Cake

Birthday boy about to blow out 16 candles on the finished cake.  We took it out of the freezer about 20 minutes before.




The Insides

The inside of the cake after the first piece was cut and removed.


Click here to go back to see the finished product.


To Recipe



 To Recipe



                                                                     * Exported from MasterCook *

                                                              Chocolate Mint Ice Cream Cake ala Doris

Recipe By : Doris Guyer
Serving Size : 25 Preparation Time :0:00
Categories :

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
Ice Cream:
  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.

Ice Cream:

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
before serving.

Baked by Doris in July 2011.

Contributed to the FareShare Gazette by Art; July 2011

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