Football Ice Cream Cake

Breyers® Football Ice Cream Cake

Prep time

30 min

Freeze Time

3 h

Cook time

22 min

Chill time

45 min


16 servings


  • 1 box angel food cake mix
  • 1/3 cup (75 mL) unsweetened cocoa powder (optional)
  • 1 Tbsp. (15 mL) confectioners' sugar
  • 1 container (1.66 L.) Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • 1 can chocolate frosting
  • White decorating gel
  • 1 1/2 cups (375 mL) flaked coconut (optional)
  • 1/2 tsp. (2 mL) water
  • 1/2 tsp. (2 mL) green food colouring
  • Serving Size 

    Amount per serving

    Serving Size: 16

    Amount per: 1 serving

    • Calories 290
    • Calories from Fat 100
    • Total Fat 11g
    • Saturated Fat 4g
    • Trans Fat 2g
    • Cholesterol 15mg
    • Sodium 300mg
    • Total Carbs 46g
    • Dietary Fiber 1g
    • Sugars 33g
    • Protein 4g
    • Calcium 6%
    • Iron 4%
    • Vitamin C 0%
    • Vitamin A 4%


  1. Preheat oven to 350° F(180 C). Line 15-1/2 x 10-1/2-inch (39 x 26.5 cm ) baking sheet with sides with parchment paper or aluminum foil; set aside.

  2. Combine cake mix with cocoa powder in large bowl. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 15 minutes on wire rack.

  3. Run metal spatula around edges of cake to loosen; sift sugar onto cake. Invert onto clean kitchen towel; remove parchment paper. Trim off excess cake, if needed.

  4. Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.

  5. Unroll cake on cutting board. Cut carton from Breyers® Creamery Style™ Ice Cream with scissors. Arrange Ice Cream on it's side and cut crosswise into 8 slices. Arrange slices on cake leaving 2-inch (5 cm) border at one end of cake, pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.

  6. Remove towel from cake on cutting board. Cut off all 4 corners to form football shape with serrated knife. Arrange cake on chilled serving platter; frost. Use white gel for "football threads".

  7. For "grass", mix coconut, water and food coloring until coconut turns green in small resealable plastic bag; sprinkle around cake. Return to freezer until ready to serve.