Easy Chocolate Ice Cream N Cake Recipe

Easy Chocolate Ice Cream N Cake Recipe

  • 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.
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