Mint Chocolate Chip Ice Cream Cake Recipe

Ingredients:

• 1 box Devil's Food cake mix, prepared according to package
• 1 carton mint chocolate chip ice cream
• 4 cups buttercream icing, thin consistency**
• 2 cups buttercream icing, medium consistency**
• 9 in. spring form pan
• 9 in. cake pan
• spatula
• sharp knife
• spoon, optional
• piping bag
• tip couplers
• tip #21 (shell border)
• tip #12 (polka dots)
• tip #4 (writing)
• icing colors
• non-stick spray, optional

**Note: Please refer to this Simple Buttercream Recipe for instructions on thinning down icing to get the proper consistency.

Steps:

1. Bake two 9 in. cakes according to package direction. Set aside to cool completely.
2. Lightly spray inside of spring form pan with non-stick spray.

3. Soften the carton of ice cream. I did this by cutting open the carton and putting the ice cream into a pan. Then I sliced it up. This way it didn't melt a bunch on the outside while the inside remained frozen.


4. Place one cake into the bottom of the pan. Don't worry if the cake is a little smaller than the pan.
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5. Scoop spoonfuls of softened ice cream onto the cake around the edges. Gently press it along the sides of the pan. Continue adding ice cream until you have a nice layer covering the entire cake. Make sure to work quickly. :)


6. Place the second cake, top side down, onto the ice cream layer. Place the pan on a plate, cover it with plastic wrap, and put it in the freezer, preferably overnight.
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7. Once the cake is completely frozen, remove it from the freezer. Run a knife along the edge of the cake, then unlatch the pan and remove the spring form.
8. Using a sharp knife, carefully go around the cake to remove any excess ice cream. Put the cake onto a cake plate or cardboard cake circle. Return the cake to the freezer for a little bit if it has started to melt.


9. Prepare your icing according to this Simple Buttercream Recipe. Color it as desired and set side. The thin consistency is for icing the cake. The medium consistency is for the borders and the writing.
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10. Remove the cake from the freezer and apply icing to the top and the sides. I recommend that you don't spread it too thin, or the ice cream will seep out. Return it to the freezer for a bit. You will smooth out the icing once it is frozen.


11. Remove the cake once the icing is frozen. Run your spatula under warm water and dry it off. Using the spatula, smooth out the icing on the top and sides of the cake.

12. Now apply your border to the top and bottom edges (use tip #21 for shell border). Remember to work quickly. If it seems to be getting too warm just put it in the freezer for a bit and then start again.


13. I used tip #4 for writing my son's name on the cake. I used tip #12 to make the large polka dots to stick the candles into.

14. Stick the candles in and enjoy!