Chocolate Mint Ice Cream Cake
Chocolate Mint Ice Cream Cake
Nothing soothes the summer palate better than ice cream cake. And nothing is more in sync with summer’s relaxed approach to baking than a do-ahead ice cream cake you stash in the freezer for up to a week before serving. We love this Chocolate Mint Ice Cream Cake.
Serves: 12 servings
- Vegetable oil spray and flour for for prepping the pans
- 1 package (18.25 ounces) Cake Mix Doctor Chocolate mix
- 2 large eggs
- ⅔ cup sour cream
- ⅓ cup vegetable oil
- ⅓ cup water
Sweetened Whipped Cream Frosting:
- 2 cups heavy (whipping) cream
- ½ cup confectioners’ sugar, or to taste
- 2 quarts chocolate mint ice cream, or your choice
- 2 tablespoons semisweet chocolate shavings or grated chocolate
- Fresh mint leaves
- Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease and flour two 8-inch round cake pans with vegetable oil spray and dust with flour. Set the pans aside.
- Place the cake mix, eggs, sour cream, oil, and water in a large mixing bowl, and blend on low speed for 30 seconds. Increase the mixer speed to medium and blend until smooth, 1 minute more. Divide the batter evenly between the two pans, and place the pans side by side in the oven.
- Bake the cakes until the tops spring back when lightly pressed with a finger, about 25 to 30 minutes. Let the cakes cool on wire racks in the pan for 15 minutes.
- When the cakes have cooled, run a long sharp knife around the edge of each cake and invert them onto a wire rack, then invert again onto another wire rack so that they are right side up. Place one layer in a cake saver, cover it with waxed paper, and place the second layer on top. Place the cake in the freezer until firm, at least 1 hour.
- Meanwhile, prepare the whipped cream frosting. Place a large mixing bowl and the beaters of an electric mixer in the freezer for a few minutes while you assemble the ingredients. Pour the cream into the chilled bowl and beat with an electric mixer on high speed until the cream has thickened, 1½ minutes. Stop the machine and add the confectioners’ sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more. Cover the bowl with plastic wrap, and place in the fridge to chill.
- Remove the ice cream from the freezer and place it on a plate. Using kitchen scissors or a sharp knife, cut through the cardboard container and peel it away from the ice cream.
- Remove the cake layers from the freezer. Using a serrated knife, slice each layer in half horizontally. Set one of the layer cake tops aside for the top of the cake. Place one of the bottom layers on the base of the cake saver. Using a knife and working quickly, cut a third of the ice cream into slices and arrange these on the top of the bottom cake layer. Cut smaller slices to fill in the gaps. Place a cake layer on top of the cream-covered cake. Cut half of the remaining ice cream into slices, and arrange these on top of that cake layer, then repeat with another cake layer and the remaining ice cream. Top that layer cake with the lid of the cake saver and place it in the freezer for at least 1 hour.
- Working quickly, spread the side and top of the cake with the whipped cream. Garnish with the shaved chocolate. Replace the cake saver lid and return the cake to the freezer for at least 3 hours. When ready to serve, remove the cake from the freezer and let it sit for 10 minutes before serving. OR, freeze the cake unfrosted and place whipped cream on top of the cake just before serving. Garnish with fresh mint or birthday candles.