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Chocolate Mint Stripe Cake

Yield 8 servings (serving size: 1 slice)
Serve the remaining pound cake with fresh fruit or Chocolate Fondue for a quick dessert.


  • Cooking spray
  • 3 3/4 cups mint chocolate chip ice cream (such as Blue Bell Mint Chocolate Chip), divided
  • 1 (15-ounce) fat-free chocolate pound cake (such as Enten-mann's Chocolate Loaf)
  • 1/2 cup fat-free fudge ice cream topping, divided

Nutrition Information

  • calories 297
  • fat 9.4 g
  • satfat 5.6 g
  • protein 4.7 g
  • carbohydrate 47.8 g
  • cholesterol 33 mg
  • iron 0.5 mg
  • sodium 321 mg
  • caloriesfromfat 28 %
  • fiber 1.2 g
  • calcium 104 mg

How to Make It

  1. Fold a 12-inch piece of wax paper in half lengthwise. Coat an 8-inch loaf pan with cooking spray. Place wax paper lengthwise in loaf pan, leaving excess to extend over long sides of pan. Set aside.

  2. Beat 1 1/4 cups ice cream at high speed of a mixer 10 seconds or until smooth and softened. Spread ice cream in prepared pan. Freeze 20 minutes.

  3. Cut 2 slices horizontally from bottom of pound cake, each 2/3 inch thick. Reserve remaining pound cake for another use. Place 1 layer of cake in pan on top of ice cream. Spread 1/4 cup fudge topping on cake layer in pan.

  4. Repeat procedure with remaining ice cream, cake layer, and fudge topping, ending with ice cream.

  5. Cover surface of ice cream with plastic wrap; cover loaf pan with foil. Freeze 8 hours.

  6. Let stand 5 minutes before serving. Invert onto serving platter, and remove wax paper. Cut into 3/4-inch slices. Serve immediately.

  7. NOTE: Before inverting the ice cream cake, dip a thin spatula or knife into hot water. Dry the spatula completely and run it around the edges of the pan to loosen the frozen cake. Use the excess wax paper for leverage when pulling the loaf out of the pan.

Oxmoor House Healthy Eating Collection