Mini Chocolate Ice Cream Cakes
Ice cream cakes were first introduced in the 1950s and quickly became a popular dessert choice for birthdays and celebrations.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Mini Chocolate Ice Cream Cakes
Ingredients
Instructions
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Preheat the oven to the temperature specified on the cake mix box.
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Prepare the cake mix according to the instructions on the box.
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Grease a mini cake pan and pour the cake batter into each cavity.
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Bake the cakes in the preheated oven for the specified time on the cake mix box.
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Allow the cakes to cool completely.
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Once cooled, remove the cakes from the pan.
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Cut each cake in half horizontally.
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Place a scoop of vanilla ice cream on the bottom half of each cake.
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Place the top half of the cake on the ice cream to create a sandwich.
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Press the sandwich gently to secure.
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Place the mini ice cream cakes in the freezer for at least 2 hours to set.
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In a microwave-safe bowl, melt the chocolate chips in the microwave.
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Dip the top of each mini ice cream cake in the melted chocolate.
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Allow the chocolate to set.
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Serve the mini chocolate ice cream cakes with a dollop of whipped cream and sprinkles on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
