Carrot Cake Ice Cream Cake (Print Version)
Carrot cake layered with vanilla ice cream, topped with whipped cream and colorful chocolate carrots.
# Ingredients:
01 -
1 box carrot cake mix
02 -
12 ounces cream soda
03 -
1 48-ounce container of vanilla ice cream
04 -
8 ounces whipped cream or Cool Whip
05 -
1 1/2 cups white chocolate almond bark, melted
06 -
orange food coloring
07 -
green food coloring
# Steps:
01 -
Preheat the oven to 350°F. Mix the carrot cake mix 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.
02 -
Once the carrot cake has cooled, spread the softened vanilla ice cream over the cake as evenly as possible and freeze until firm, about 2 hours.
03 -
Make homemade whipped cream or thaw out a tub of Cool Whip. Spread it over the top of the frozen cake.
04 -
Melt white chocolate in a bowl, reserving 1/2 cup for the green carrot stems. Color the remaining chocolate orange. Fill the carrot portion of the mold with orange chocolate and the stem portion with green chocolate. Let it set for 20 minutes, then pop out and place on top of the whipped cream layer of the ice cream cake.