There are so many of our customers love our Dark Chocolate Maple Pancake Syrup on vanilla ice cream, so I decided it was time for a recipe incorporating the two! Oh my….what a sinfully delightful and scrumptious treat this one is, and so easy!
1 Duncan Heinz chocolate cake mix
1 bottle Donya Marie’s Dark Chocolate Maple Pancake Syrup
1 qt vanilla ice cream
Prepare cake per instructions on cake box.
Line a 5-by-9-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides; freeze the pan.
Using a food processor, pulse 7 ounces Donya Marie’s Dark Chocolate Maple Pancake Syrup and the vanilla ice cream until well blended, transfer half the mixture to a bowl and place in the freezer. Remove the loaf pan from the freezer and spread the remaining mixture in an even layer on the bottom.
Trim the short ends of the cake bread and discard. Cut the cake crosswise into 1/2-inch slices. Add slices of the cake to fit evenly in a single layer in the pan, trimming as necessary. Press the cake down gently onto the ice cream. Freeze for 30 minutes.
Spoon the reserved ice cream mixture on top of the cake layer. Cover with a second layer of cake, then wrap with the overhanging plastic. Keep any leftover cake for snacking or freeze for the next ice cream cake.) Freeze for at least 4 hours.
Unwrap the top of the cake and invert the cake onto a serving platter. Peel off the plastic wrap. Drizzle with the Dark Chocolate Maple Pancake Syrup.
To remove ice cream cake from a pan, briefly hold the bottom and sides of the pan under hot running water. Invert on a plate and gently tug on the exposed plastic wrap, then pull the pan away and peel off the wrap.