Boston Ice Cream Pie Recipe serves 12
PREP TIME 20 Minutes
COOK TIME 30 Minutes
FREEZE TIME 420 Minutes

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 500
Calories from Fat 220
Total Fat 24 g
Saturated Fat 12 g
Trans Fat 0.5 g
Cholesterol 90 mg
Sodium 360 mg
Total Carbs 65 g
Dietary Fiber 1 g
Sugars 49 g
Protein 8 g
Vitamin A 10 %
Vitamin C 2 %
Calcium 25 %
Iron 6 %

Boston Ice Cream Pie

INGREDIENTS

  • 1 box (18.25 oz.) yellow cake mix
  • 1/2 container (1.5 qt.) Breyers® French Vanilla Ice Cream
  • 1/2 cup heavy cream
  • 2/3 cup semi-sweet chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Prepare cake mix according to package directions, baking in two 9-inch round baking pans. On wire racks, cool 15 minutes. Remove cakes from pans and cool completely. Trim top of one cake to flatten. Wrap cakes in aluminum foil and freeze at least 2 hours.
  3. Remove cakes from foil and on serving platter, arrange trimmed cake, flat side down. Spoon Breyers® French Vanilla Ice Cream onto cake, evenly spreading to the sides. Top with second cake, pressing down slightly. Freeze 5 hours or overnight.
  4. To serve, microwave heavy cream 30 seconds or until hot; stir in chocolate until smooth. Let cool 5 minutes; evenly pour over cake. Serve immediately or freeze until ready to serve.