Winter German Chocolate Ice Cream Cake

Winter German Chocolate Ice Cream Cake

Prep Time


Cook Time



Winter German Chocolate Ice Cream Cake

You can have this new take on an all-time favorite made with BLUE BUNNY® Premium Butter Pecan Ice Cream any time of year!

Recipe courtesy of Blue Bunny®.


  • 1 box white cake mix
  • 1 1/4 cup milk
  • 2 eggs
  • 3 ounces (3 squares) white chocolate baking squares, melted
  • 1 can coconut pecan frosting
  • 5 cups BLUE BUNNY® Premium Butter Pecan Ice Cream, softened
  • Pecan halves and white chocolate curls, for garnish


  • 1 Grease and flour two 9 inch round cake pans.
  • 2 In a large mixing bowl, combine cake mix, milk, and eggs. Beat on low speed until blended. Beat 2 minutes at medium speed. Add melted white chocolate and beat until blended. Pour into prepared pans. Bake at 350°F for 30-35 minutes or until a wooden toothpick inserted in center tests clean. Cool in pans on wire rack 15 minutes, remove from pans; cool completely.
  • 3 Spread frosting evenly on each layer. Freeze 1 layer for 1 hour; spread with ice cream. Top with remaining cake layer, frosting side up. Freeze cake at least 2 hours.
  • 4 Garnish with pecan halves and chocolate curls just before serving.


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