Blue Bunny


Blue Bunny®
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!
Difficulty: Moderately Easy
Cook Time: 30 to 35 minutes


  • 1 box white cake mix
  • 1 1/4 cup milk
  • 2 eggs
  • 3 oz (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


Grease and flour two 9 inch round cake pans. 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 pick inserted in center tests clean. Cool in pans on wire rack 15 minutes, remove from pans; cool completely. 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. Garnish with pecan halves and chocolate curls just before serving.
Blue Bunny®
Winter German Chocolate
Ice Cream Cake
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Used in this recipe:
Premium Ice Cream
Butter Pecan

Butter pecan ice cream with pecans.  

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