When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake decorated to the maximum, with fruit

This cake looked so good, I couldn't resist putting it on Recipes4Cakes.
Combining your favorite chocolate cake recipe with your favorite ice cream. Decorate with simple cream rosettes, could anything be more inviting?

2 Eggs, large
1-1/2 cups Granulated sugar, divided
1-1/4 cups All-purpose flour
1/2 cup Hershey's cocoa
3/4 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 cup Buttermilk or sour milk

Ice Cream Layers

3/4 cup Sweetened whipped cream or non-dairy whipped topping
1/2 cup Fresh fruit, sliced

Chocolate Cream Rosettes (recipe follows, optional)

Oven Temp ~ 350°
Baking Time ~ 18 -
Pan Type ~ three 9-inch round baking pan
Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In a small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
In a large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks, beat until smooth. Gently fold egg white mixture into batter.
Pour about 1-2/3 cups batter into each prepared pan.
Bake until chocolate cake springs back when touched lightly in center. Cool 5 minutes, remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.
Wrap each layer separately in foil, freeze for several hours or several days in advance of serving.

Prepare Chocolate Ice Cream Layers.
Remove cake and Ice Cream Layers from freezer, peel off foil.
On serving plate, alternately layer cake and ice cream layers,
beginning and ending with cake. Wrap tightly, return to freezer.
Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top. Pipe on Chocolate Cream Rosettes, if desired.
Chocolate Ice Cream cake recipe makes 10 to 12 big servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Ice Cream Layers:

Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly with plastic wrap and freeze until firm.

Chocolate Cream Rosettes:

In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff, spoon into decorating bag fitted with large rosette tip.

Recipe and photograph provided courtesy of The Hershey Company.
12 Servings
Nutrition facts:
Serving Size 100 g
Calories 252
Calories from Fat 103
Total Fat 11.4g 18%
Saturated Fat 2.9g 15%
Cholesterol 31mg 10%
Sodium 219mg 9%
Total Carbohydrates 36.0g 12%
Dietary Fiber 1.5g 6%
Sugars 18.1g
Protein 3.6g
Vitamin A 2% • Vitamin C 2% • Calcium 4% • Iron 7%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!