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    Easy Chocolate Ice Cream ´n´ Cake


    Source of Recipe


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    List of Ingredients




    1 (18 1/2-ounce) package white cake mix
    1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
    (NOT evaporated milk)
    2/3 cup chocolate flavored syrup
    1 cup slivered almonds, toasted and chopped (optional)
    2 cups (1 pint) whipping cream, whipped (do not use
    non-dairy whipped topping)
    1 (8-ounce) container frozen non-dairy whipped
    topping, thawed
    Additional chocolate-flavored syrup
    Additional toasted slivered almonds (optional)

    Recipe



    Prepare and bake cake mix as directed for 13x9-inch
    cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly;
    set aside.
    In large bowl, combine EAGLE BRAND®, chocolate syrup
    and 1 cup chopped almonds (optional). Fold in whipped cream. Line
    13x9-inch baking pan with aluminum foil, extending foil above sides of pan.
    Pour chocolate mixture into prepared pan; cover. Freeze 6 hours or until
    firm.
    Lift ice cream out of pan with foil; turn out evenly
    on top of cake layer. Quickly frost top and sides with whipped topping.
    Drizzle with chocolate syrup. Garnish with additional almonds
    (optional). Return to freezer at least 2 hours before serving. Store leftovers
    covered in freezer.
    TIP: Can be made 2 weeks ahead.

 

 

 

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