Ingredients

For the chocolate cake:

• 1 cup mint chocolate chip ice cream
• 1 cup vanilla ice cream
• 1 cup strawberry ice cream
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Buttercream Frosting:

• 1/2 cup powdered sugar
• 3 sticks softened unsalted butter
• 1 tablespoon milk
• food coloring of your choice
• optional sprinkles

Directions

1. Preheat oven to 350 F.
2. Grease two 8-inch square baking pans.
3. Stir sugar, flour, cocoa, banking powder, baking soda, and salt together in a large bowl.
4. Add eggs, milk, oil; mix for 2 minutes on medium speed.
5. Stir in boiling water.
6. Pour evenly in pans and bake for 30-35 minutes, or until center is baked.
7. Once cake cools, in another large bowl lined with plastic wrap, break apart cakes and form an even upside-down dome shape in the bowl. Add the ice cream inside the hollow bowl dome shape. Cover with remaining cake so cake is filled.
8. Put bowl with cake into freezer.
9. Make buttercream frosting by mixing powdered sugar, milk, softened butter, and optional food coloring. If buttercream is too thick, add small amounts of milk until desired consistency.
10. Take cake out of freezer and turn bowl upside down onto plate. Slowly pull on plastic wrap to loosen the sides so the cake comes out of bowl.
11. Frost cake with buttercream. Add optional sprinkles!