Cold Stone Ice Cream Cake

By KBJR News 1

January 3, 2011 Updated Jan 3, 2011 at 7:51 AM CST

1 box of cake mix

20 ounces of your favorite Cold Stone Ice Cream with mix-ins

10 ounces Better-creme or Cool Whip

Bake your favorite cake as directed in a 6” round cake pan with removable bottom (you will only be using one half of the cake, the other half can be frozen for another time).

De-pan your cake and allow to cool. Then, cut the cake in half so that you have two rounds.

Using the same pan you baked the cake in, clean it out and place it on a flat surface on top of a piece of parchment paper.

Put half of your ice cream with mix-ins in the bottom of the pan.

Place one cake round on top of the ice cream and press down.

Take the other half of ice cream and place on top of the cake round and finish with the final cake round.

Press this final cake round into the ice cream.

Place the cake in your freezer until “rock hard”. Freezers vary, so plan on freezing it overnight.

Once frozen hard, frost the cake with 10 ounces of Better-creme or Cool Whip and your favorite candy toppers.

Return the cake to the freezer to harden for a few minutes and it’s ready to serve!