Decadent Chocolate Ice Cream Mini Cakes

​Elevate the average boxed cake mix by using melted ice cream—trust us—in place of the wet ingredients (water and oil). This delicious dessert hack will be the perfect treat for you and your Valentine! Top with a simple raspberry coulis for a sweet and tart note.

Tip! We used vanilla ice cream with caramel swirl and chocolate chunks to complement our boxed chocolate cake mix. Try another flavor ice cream that will pair nicely with your favorite cake mix!

​Melted Ice Cream Chocolate Cake

1 box chocolate cake mix
2 cups melted ice cream
2 eggs (or amount of eggs in recipe)
Nonstick cooking spray

Optional toppings:
Whipped cream
Fresh raspberries​
Raspberry coulis

Get our raspberry coulis recipe here »

Follow instructions on the box of cake mix. Preheat oven to 350 degrees F (unless box specifies a different temperature).​

Spray pan, like this heart cakelette pan, with nonstick cooking spray. Set pan aside.

In a large bowl, combine cake mix, eggs, and melted ice cream. Use an electric mixer on medium speed to blend well.Pour batter into mini cake pans, filling two-thirds of each pan.

On the center oven rack, bake mini cakes for amount of time on cake mix box; our box advised 35 to 40 minutes.

Tip! It's important to let the ice cream melt before you start mixing it into the ingredients. You'd be surprised how much air is churned into ice cream, so two cups of frozen ice cream is less than two cups melted!

Note: Cupcakes and mini cakes take less time to bake than larger sheet or Bundt cakes, so adjust bake time accordingly and check the cakes about half-way through.

Cakes are done when an inserted toothpick comes out clean and without any wet batter. Let them cool in the pan for 30 minutes.

When you're ready to serve the individual-sized cakes, plate them and spoon warm raspberry coulis over the top. (Get the recipe here!) Finish with whipped cream and fresh raspberries.