Boston Ice Cream Pie


Prep time

20 min

Freeze Time

7 h

Cook time

30 min

Makes

12 servings

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Ingredients

  • 1 box yellow cake mix
  • 1/2 container Breyers® Creamery Style™ French Vanilla Ice Cream
  • 1/2 cup (125 mL) heavy cream
  • 2/3 cup (150 mL) semi-sweet chocolate chips
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 430
    • Calories from Fat 220
    • Total Fat 25g
    • Saturated Fat 12g
    • Trans Fat 0.5g
    • Cholesterol 100mg
    • Sodium 340mg
    • Total Carbs 50g
    • Dietary Fiber 1g
    • Sugars 32g
    • Protein 5g
    • Calcium 10%
    • Iron 6%
    • Vitamin C 0%
    • Vitamin A 15%

Directions

  1. Preheat oven to 350° (180 C).

  2. Prepare cake mix according to package directions, baking in two 9-inch (1.5 L or 23 cm) 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® Creamery Style™ 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.

 
        

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