Carrot Cake Ice Cream Cake
This Carrot Cake Ice Cream Cake is sure to be a hit for Spring and Summer! Layered with a moist carrot cake, vanilla ice cream, whipped cream and topped with chocolate carrots.
Servings: 8 cake
Calories: 631kcal
Equipment
Ingredients
- 1 box carrot cake mix
- 12 ounce cream soda
- 1 48 ounce container of vanilla ice cream
- 8 ounce whipped cream or Cool Whip
- 1 1/2 cups white chocolate almond bark melted
- orange food coloring
- green food coloring
Instructions
Making the Carrot Cake
- Preheat the oven to 350°F.
- Mix the carrot cake with 1 1/2 cups of cream soda and pour the mixture into a 9x7 dish or cake pan.
- Bake for about 25 minutes. Let cool for 10 minutes.
Adding the Ice Cream Layer
- Once you have your carrot cake cooled off, spread the softened vanilla ice cream over the cake as evenly as possible and freeze until firm (about 2 hours).
Whipped Cream
- Make homemade whipped cream or thaw out a tub of Cool Whip. Spread over the top of your frozen cake.
Chocolate Carrots
- Melt white chocolate in a bowl, take out 1/2 cup for the green carrot stems, and color the rest of the chocolate orange.
- Fill the carrot portion of the mold with orange chocolate and the stem portion of the mold with green chocolate. Let it set up for 20 minutes, then pop out and place it on top of the cool whip layer of your ice cream cake.
Nutrition
Calories: 631kcal | Carbohydrates: 89g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 445mg | Potassium: 263mg | Fiber: 1g | Sugar: 70g | Vitamin A: 197IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 3mg