We love ice cream cake at our house to celebrate special occasions like birthdays. Rather than spend a lot of money buying an expensive ice cream cake at your local bakery, you can easily make your own chocolate ice cream cake at home.
With two cake layers and two ice cream layers with a whipped topping and chocolate sauce, it's delicious. It's easy to change the flavor of the cake and ice cream to make it perfect for your family.
Bake the cake according to the package directions in two 8 to 9 inch cake pans (depending on the size of your springform pan). Allow to cool as directed.
If the cakes do not match the size of the springform pan, invert the springform pan over the cake layers to cut away the excess.
If the cake is not perfectly flat, you can run a knife through the top to cut off the cake mound so you have a flat cake layer.
Place one layer of the cake into the bottom of the springform pan.
Top with half of the ice cream, spreading into an even layer.
Add the second layer of cake and press down firmly. Then, add the final layer of chocolate ice cream.
Wrap the springform pan in plastic wrap and freeze until solid.
Run a warm knife (held under hot water and wiped dry) around the edge of the springform pan. Remove the springform sides.
Frost the cake with whipped topping.
Drizzle chocolate syrup over the whipped topping and lightly drag a toothpick across the top in even lines to create a zigzag effect.
Freeze until serving. Allow to rest at room temperature for 10 minutes before slicing. Use a knife warmed under hot water (and wiped dry) to slice.