Posted by: inyomouth | April 23, 2009

Triple Layer Mint Chocolate Chip Birthday Extravaganza Ice Cream Cake Specialty


This yummy dessert is easy and delicious, modeled after the infamous Baskin Robbins’ Ice Cream Cakes.

Things you need:
1 quart of ice cream (I used mint chocolate chip)
1 cake mix/eggs/water (Devil’s Food Cake was my choice this time)
whipping cream
cooking spray
Springform PAN 

Make 2 cakes form the cake mix, roughly the same size, in a well-greased springform pan. With an extra sharp knife, shave off the rounded portion of one of the cakes. Use this one as the base piece and place it inside the springform pan. Once the cake is completely cooled, spread the ice cream in a 1-inch thick layer over the top, stirring it as you go to keep it a consistency. Then, place the rounded cake on top, and cover with plastic wrap. Freeze until the ice cream hardens. Make the whipped topping by combining whipping cream and sugar with a hand mixer until desired texture is reached (about 5 minutes). Smooth over the top of the cake with a rubber spatula and freeze again. After the topping is done, remove the sides of the pan. Decorate, and freeze again. Enjoy! 



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