Homemade Ice Cream Cake
To-Die-For Ice Cream Cake
1 package (15 to 18 ounces) chocolate (or your favorite flavor) cake mix
1/2 cup vegetable oil
1 cup milk (I used almond milk)
1/2 gallon ice cream (your favorite flavor, I used peanut butter cup)
1 container frosting (your favorite flavor, I used chocolate)
Preheat oven to 350 F. Grease bottom and very low sides only of 13-by-9-inch pan; set aside.
In large bowl, beat cake mix, oil, egg and milk until well-blended. Spread batter in pan and bake at 350 F for about 25 to 30 minutes.
Check for doneness as you get around the 25-minute mark. You want it set but not hard.
Cool completely for at least 1 hour.
Let ice cream soften for about 15 minutes. Spread on cake. Freeze for a couple of hours. Spread frosting over ice cream. Freeze about 1 hour.
Before you want to eat it, bring it out for about 10 minutes or so to soften up. Enjoy and don’t bother asking about calorie count!