Chocolate Ice Cream Cake

  • Servings: servings
  • Serving Size: 12 to 16
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes


  • 1 package Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
  • 2 cups (1 pt.) heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 tablespoon vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
  • 1 to 2 tablespoons milk
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Chocolate Frosting
  • Tubes of decorating frosting


  • PREPARE and bake cake according to package directions, using two 9-inch round cake pans.
  • LINE an 8-inch round baking pan with plastic wrap.
  • COMBINE cream, sweetened condensed milk and vanilla in large bowl. Cover and chill 30 minutes. Beat 4 to 5 minutes with electric mixer or until soft peaks form. Cover and freeze 1 1/2 hours or until partially frozen. Gently fold in chips, if desired. Spoon into prepared pan. Cover and freeze at least 6 hours, or until firm.
  • PLACE 1 cake layer on serving platter. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer.
  • STIR enough milk into frosting to reach slightly soft spreading consistency. Quickly spread frosting over entire cake. Loosely cover with plastic wrap. Freeze until serving time.
  • REMOVE from freezer 15 minutes before serving. Decorate as desired with purchased frostings.
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