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Easy Chocolate Ice Cream 'N' Cake

By: EAGLE BRAND®

"Tempt yourself with this divine chocolate ice cream layered with white cake. It's like a birthday party in your mouth."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
8 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package Pillsbury® White Cake
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
1 cup slivered almonds, toasted and chopped (optional)
2 cups whipping cream, whipped (do not use non-dairy whipped topping)
1 (8 ounce) container frozen non-dairy whipped topping, thawed
Additional Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Additional toasted slivered almonds (optional)

Directions

Prepare and bake cake mix as directed for 13x9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool completely; set aside.
In large bowl, stir together sweetened condensed milk, chocolate syrup and 1 cup almonds (optional). Fold in whipped cream. Pour into aluminum foil-lined 13x9-inch baking pan; cover.
Freeze 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish with additional almonds (optional). Return to freezer at least 2 hours before serving. Store leftovers covered in freezer.