introduction
This easy cake mixes chocolate cake and two ice creams. You can make it fast and it looks nice. Try this quick treat for a party or a warm day. For a similar idea, check this cookie ice cream cake to see another form of ice cream cake.
why make this recipe
You make this cake when you want a cool, sweet treat that most people like. It uses a cake mix and two soft ice creams. You do not need hard work. You can change it to be light or rich. See a few idea links for more cakes like this homemade ice cream cake.
how to make Indulge in the Ultimate Chocolate Chip Ice Cream Cake
You will bake a cake base, add two ice cream layers, and freeze the whole cake. Work fast when the ice cream is soft so it spreads well. For a cold, no-bake style you can use ideas from an icebox cake.
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 use applesauce for less 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)
- 1 tablespoon powdered sugar (optional)
Directions
- Preheat oven to 350°F (175°C).
- Make the cake mix with water, oil (or applesauce), and eggs as the box tells you.
- Pour the batter into a greased 9-inch round pan or an 8×8-inch pan.
- Bake about 25–30 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack.
- While the cake cools, take both ice creams out to soften. Put each ice cream in its own bowl and stir so you can spread it.
- When the cake is cool, cut it in half across to make two layers.
- Put the first cake layer on a plate or stand. Spread the softened vanilla ice cream over it. Then spread the chocolate chip ice cream on top of that.
- Put the second cake layer on top and press gently so the ice cream sticks.
- Spread a thin layer of light whipped topping over the whole cake to seal the ice cream.
- Add mini chocolate chips or drizzle melted chocolate if you like. Dust with powdered sugar for a nice look.
- Freeze the cake for at least 3 hours or until it is firm.
- Slice with a sharp knife and serve. Store any left cake in the freezer.
how to serve Indulge in the Ultimate Chocolate Chip Ice Cream Cake
Cut the cake into neat slices with a warm knife. Serve on cold plates to keep the cake firm longer. You can add a small dollop of whipped topping on each slice. For party ideas, try a style like a Dairy Queen ice cream cake for a fun look.
how to store Indulge in the Ultimate Chocolate Chip Ice Cream Cake
Wrap the cake or put it in an airtight container. Keep it in the freezer. The cake stays good for up to 2 weeks. Thaw a bit before you cut so the knife moves through cleanly.
tips to make Indulge in the Ultimate Chocolate Chip Ice Cream Cake
- Soften ice cream just enough to spread, not melt.
- Chill your knife in hot water, wipe it dry, and slice for clean cuts.
- Use applesauce instead of oil to cut fat.
- Work fast when you build the cake so the ice cream does not melt.
- For new mix ideas try a rich add-in like the toffee crunch cake for a sweet crunch.
variation (if any)
You can change flavors. Use strawberry or mint chip ice cream. Use a different cake mix like yellow or devil’s food. Add a cookie or brownie layer for a chewy feel. Top with nuts, sprinkles, or caramel sauce.
FAQs
Q: Can I use full-fat ice cream?
A: Yes. Full-fat ice cream will taste richer. It may be firmer in the freezer.
Q: Do I have to split the cake in two?
A: No. You can make the cake in one pan and spread ice cream on top, but two layers give more ice cream in the middle.
Q: How long before serving should I thaw the cake?
A: Let it sit 5–10 minutes at room temp for easier slicing, not long enough to melt.
Q: Can I make this a day ahead?
A: Yes. Make it and keep it in the freezer until you want to serve.
Conclusion
If you want a set of fresh ice cream choices or extra ideas, see Legend Designer Ice Cream for more flavors and craft ice cream options.
PrintUltimate Chocolate Chip Ice Cream Cake
- Total Time: 180 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
An easy cake that combines chocolate cake with two layers of ice cream for a refreshing treat.
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 for less 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)
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to the box instructions using water, oil (or applesauce), and eggs.
- Pour the batter into a greased 9-inch round pan or an 8×8-inch pan.
- Bake for about 25–30 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack.
- While the cake cools, soften both ice creams in separate bowls.
- When the cake is cool, cut it in half to create two layers.
- Place the first cake layer on a plate and spread the softened vanilla ice cream over it, followed by the chocolate chip ice cream.
- Add the second layer of cake and gently press down.
- Spread a thin layer of light whipped topping over the cake to seal the ice cream.
- Add mini chocolate chips or drizzle melted chocolate if desired; dust with powdered sugar for decoration.
- Freeze the cake for at least 3 hours until firm.
- Slice with a sharp knife and serve. Store any leftovers in the freezer.
Notes
Soften ice cream just enough to spread, not melt. For clean cuts, chill your knife in hot water, wipe dry, and slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American






