Gourmet Kilwins Ice Cream Cake with Chocolate Fudge Swirl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layers of moist chocolate cake and Kilwins Original Recipe vanilla ice cream are swirled with rich fudge, creating an elegant, handcrafted ice cream cake. This recipe, ready in about 55 minutes, layers chocolate cake mix, water, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 12 International cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Prepare 9-inch round cake pan by greasing and flouring it. In a large bowl, mix 1 box chocolate cake mix with 1 cup water, 1/3 cup vegetable oil, and 3 large eggs until smooth.
  2. Step 2: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. Step 3: Once cooled, level the cake top with a serrated knife if needed. Slice cake horizontally into two even layers.
  4. Step 4: Line a 9-inch springform pan with plastic wrap. Place the bottom cake layer in the pan. Spread half of 1.5 quarts softened Kilwins Original Recipe vanilla ice cream evenly over the cake.
  5. Step 5: Drizzle 3/8 cup homemade chocolate fudge sauce in a swirling pattern over the ice cream. Place the second cake layer on top, then spread the remaining ice cream over it.
  6. Step 6: Drizzle the remaining 3/8 cup fudge sauce on top and use a knife to swirl gently through the ice cream.
  7. Step 7: Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Before serving, remove from springform pan and unwrap. Spread 1 cup whipped cream over the top and sprinkle 1/4 cup mini chocolate chips evenly. Slice with a hot knife to serve.

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