Ingredients8 h 50 m servings 619 cals
- 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.
- Can be made 2 weeks ahead.
Per Serving: 619 calories; 30.9 g fat; 63.8 g carbohydrates; 5.7 g protein; 66 mg cholesterol; 363 mg sodium. Full nutrition
ReviewsRead all reviews 5
OMG; My daddy loved his 53rd birthday; Easy Cholcolate Ice Cream 'N' Cake; I didnt have any problems with the cake being to frozen. But I guess I did take it out a little early to cutt it. It wa...
The cake was easy to make, and the ice cream was really gooood, but guests commented that the cake part was hard to eat because it was frozen. I had leftovers, so I tried taking the cake out of ...
This is a wonderfully easy recipe and even though the calories are out of sight, it's worth it. Only thing that needs to be changed is to remove 1/3 to 1/2 of the cake. Otherwise, it's much to...