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Easter Ice Cream Cake

The chocolate brownie base has cream cheese and baking gum candies throughout. Green mint ice cream is mixed with confetti angel cake pieces and small coloured eggs randomly placed. Coloured Easter eggs and a chocolate drizzle finished the top.


  1. Heat oven to 350 F.
  2. Use a 10 inch spring form pan.
  3. Line base with a circle of parchment paper.
  4. Microwave cream cheese for 30 seconds to soften it.
  5. In a mixer, whip eggs, cream cheese and oil.
  6. Add brownie mix until mixture is smooth.
  7. Mix in baking gum candies.
  8. Pour in pan and bake 30 minutes.
  9. Let cool completely.
  10. Following instruction on Duncan Hines box bake Angel Cake in 10 inch tube pan for 45 minutes.
  11. Turn upside down for 1 1/2 hours to cool.
  12. To assemble ice cream cake place a collar of aluminum foil around and inside of 10 inch pan that already has brownie base.
  13. Allow ice cream to soften for 20 minutes in large bowl.
  14. Tear angels cake in pieces about 2" x 2".
  15. Cover brownie with cake pieces then 6 small eggs.
  16. Drop spoonfuls of half of the ice cream over cake.
  17. Repeat layers.
  18. It will look bumpy.
  19. Freeze for 2-3 hours.
  20. Before serving, place medium eggs on top and drizzle chocolate over cake.
  21. Loosen and remove metal side of pan.
  22. Cut in pieces and serve.