Boston Ice Cream Pie

Boston Ice Cream Pie

  • Serves 12
  • Prep Time 20 min
  • Cook Time 30 min
  • Freeze Time 7 hr


  • 1 box yellow cake mix
  • 1/2 container Breyers® Creamery Style™ French Vanilla Ice Cream
  • 1/2 cup (125 mL) heavy cream
  • 2/3 cup (150 mL) semi-sweet chocolate chips


  1. Preheat oven to 350° (180 C).
  2. Prepare cake mix according to package directions, baking in two 9-inch (1.5 L or 23 cm) round baking pans. On wire racks, cool 15 minutes. Remove cakes from pans and cool completely. Trim top of one cake to flatten. Wrap cakes in aluminum foil and freeze at least 2 hours.
  3. Remove cakes from foil and on serving platter, arrange trimmed cake, flat side down. Spoon Breyers® Creamery Style™ French Vanilla Ice Cream onto cake, evenly spreading to the sides. Top with second cake, pressing down slightly. Freeze 5 hours or overnight.
  4. To serve, microwave heavy cream 30 seconds or until hot; stir in chocolate until smooth. Let cool 5 minutes; evenly pour over cake. Serve immediately or freeze until ready to serve.
Nutritional Information

Nutritional Information

Nutritional Information
Per: 1 serving Servings Per Container Value Amount: Nutrient Type
Per: 1 serving
Calories 430
Calories from Fat 220
Total Fat 25 g
Saturated Fat 12 g
Trans Fat 0.5 g
Cholesterol 100 mg
Sodium 340 mg
Total Carbs 50 g
Dietary Fiber 1 g
Sugars 32 g
Protein 5 g
Calcium 10 %
Iron 6 %
Vitamin C 0 %
Vitamin A 15 %