How to Make Easy Chocolate Ice Cream ‘N’ Cake | Kitchen Scope

2 min read


The crunchy chocolate holding the vanilla ice cream is impeccable! Tempt yourself with this divine chocolate ice cream layered with white cake. It’s like a birthday party in your mouth.


  • 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)


  1. Prepare and bake cake mix as directed for 13×9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool completely; set aside.
  2. In large bowl, stir together sweetened condensed milk, chocolate syrup and 1 cup almonds (optional). Fold in whipped cream. Pour into aluminum foil-lined 13×9-inch baking pan; cover.
  3. 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.


  • TIP
  • Can be made 2 weeks ahead.

Nutritional Information:

Easy Chocolate Ice Cream ‘N’ Cake

Servings Per Recipe: 12

Amount Per Serving

  • Calories: 565
  • Total Fat: 26.4g
  • Cholesterol: 66mg
  • Sodium: 362mg
  • Total Carbs: 62g
  • Dietary Fiber: 1.4g
  • Protein: 3.8g
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