Gingerbread Ice Cream Cake
- Ready In:
- 4hrs 50mins
- 1 (14 1/2 ounce) package gingerbread cake mix
- 0.5 (1 1/2 quart) container breyers all natural butter pecan ice cream, slightly softened
- confectioners' sugar
- Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
- Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers All Natural Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down. Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p> 114807933"