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%


  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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".

  • 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.