Football Ice Cream Cake

Breyers® Football Ice Cream Cake

Football Ice Cream Cake Recipe


Prep time

30 min

Freeze Time

3 h

Cook time

22 min

Chill time

45 min

Makes

16 servings

Ingredients

  • 1 box (16 oz.) angel food cake mix
  • 1/3 cup unsweetened cocoa powder (optional)
  • 1 Tbsp. confectioners' sugar
  • 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
  • 1 can (16 oz.) chocolate frosting
  • 2 packages (.8 oz. ea.) white decorating gel
  • 1 1/2 cups flaked coconut (optional)
  • 1/2 tsp. water
  • 1/2 tsp. green food coloring (optional)
  • Serving Size: 16

    Amount per: 1 serving

    • Calories 390
    • Calories from Fat 140
    • Total Fat 16g
    • Saturated Fat 9g
    • Trans Fat 0g
    • Cholesterol 30mg
    • Sodium 330mg
    • Total Carbs 59g
    • Dietary Fiber 2g
    • Sugars 47g
    • Protein 5g
    • Calcium 10%
    • Iron 6%
    • Vitamin C 0%
    • Vitamin A 4%

Directions

  • Preheat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan 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® Homemade Vanilla Ice Cream with scissors. Arrange Ice Cream on it's side and cut crosswise into 8 slices. Arrange slices on cake leaving 2-inch 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.

Cost per recipe*: $14.35.

Cost per serving*: $0.90.

*Based on average retail prices at national supermarkets.