Chocolate Mint Stripe Cake

Name: Chocolate Mint Stripe Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 887 milliliters mint chocolate chip ice cream (such as Blue Bell Mint Chocolate Chip), divided; 118 milliliters fat-free fudge ice cream topping, divided; 425 grams fat-free chocolate pound cake (such as Enten-manns Chocolate Loaf)

Chocolate Mint Stripe Cake is a gluten free and dairy free recipe with 8 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 354 calories. A mixture of mint chocolate chip ice cream, fudge ice cream topping, chocolate pound cake, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Fold a 12-inch piece of wax paper in half lengthwise. Coat an 8-inch loaf pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Wax Paper

Loaf Pan

Place wax paper lengthwise in loaf pan, leaving excess to extend over long sides of pan. Set aside.

Equipment you will use

Wax Paper

Loaf Pan

Beat 1 1/4 cups ice cream at high speed of a mixer 10 seconds or until smooth and softened.

Ingredients you will need

Ice Cream

Equipment you will use

Blender

Spread ice cream in prepared pan. Freeze 20 minutes.

Ingredients you will need

Ice Cream

Spread

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Frying Pan

Cut 2 slices horizontally from bottom of pound cake, each 2/3 inch thick. Reserve remaining pound cake for another use.

Ingredients you will need

Pound Cake

Place 1 layer of cake in pan on top of ice cream.

Ingredients you will need

Ice Cream

Equipment you will use

Frying Pan

Spread 1/4 cup fudge topping on cake layer in pan.

Ingredients you will need

Hot Fudge Sauce

Spread

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Frying Pan

Repeat procedure with remaining ice cream, cake layer, and fudge topping, ending with ice cream.

Ingredients you will need

Hot Fudge Sauce

Ice Cream

Cover surface of ice cream with plastic wrap; cover loaf pan with foil. Freeze 8 hours.

Ingredients you will need

Ice Cream

Wrap

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Plastic Wrap

Loaf Pan

Aluminum Foil

Let stand 5 minutes before serving. Invert onto serving platter, and remove wax paper.

Equipment you will use

Wax Paper

Cut into 3/4-inch slices.

Serve immediately.

NOTE: Before inverting the ice cream cake, dip a thin spatula or knife into hot water. Dry the spatula completely and run it around the edges of the pan to loosen the frozen cake. Use the excess wax paper for leverage when pulling the loaf out of the pan.

Ingredients you will need

Ice Cream

Water