Chocolate Chip Ice Cream Cake

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3.0 by 2 people

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  • Makes: 10 servings
  • Prep: 20 mins
  • Freeze: 6 hrs to 24 hrs

Chocolate Chip Ice Cream Cake

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. For filling, in a small bowl stir together cream cheese and sugar. In a medium bowl use a wooden spoon to stir ice cream just until it begins to soften; fold cream cheese mixture into ice cream. Place in freezer while preparing the cake.
  2. Use a serrated knife to cut off the top 1/2 inch of the cake; set aside. Hold the knife parallel to the center hole of the cake and cut around the hole, leaving about 3/4-inch thickness of cake around the hole. Cut around the outer edge of the cake, leaving an outer cake wall about 3/4 inch thick. Use a spoon to remove center of cake, leaving about a 3/4-inch-thick base. (Reserve scooped-out cake for another use.)
  3. Spoon filling into hollowed cake. Arrange sliced strawberries on the filling. Replace the top of the cake. Cover and freeze for at least 6 hours or up to 24 hours.
  4. To serve, in a small saucepan heat ice cream topping until drizzling consistency; drizzle over cake. Slice cake with a serrated knife.
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Nutrition Facts (Chocolate Chip Ice Cream Cake)

  • Per serving:
  • 219 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 18 mg chol. ,
  • 265 mg sodium ,
  • 37 g carb. ,
  • 5 g pro.
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