1 container (1.5 qt.) your favorite Breyers® Ice Cream
1 can (16 oz.) chocolate frosting
2 packages (.8 oz. ea.) white decorating gel
1-1/2 cups flaked coconut (optional)
1/2 tsp. water (optional)
1/2 tsp. green food coloring (optional)
Heat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan by parchment paper or aluminum foil; set aside.
Merge cake mix with cocoa powder in large bowl. Arrange cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in middle comes out clean. Cool 15 minutes on wire rack.
Run metal spatula around ends of cake to loosen; sift sugar onto cake. Invert onto clean kitchen towel; take away parchment paper. Trim off surplus cake, if required.
Beginning at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
Unroll cake on splitting board. Cut packet from Breyers® Ice Cream with scissors. Place Ice Cream on its side and cut crosswise into 8 slices. Arrange slices on cake leaving 2-inch border at one end of cake, pressing to form an equal layer. Roll cake up firmly, using towel to help roll cake; chill 3 hours or overnight. Freeze serving platter 30 minutes before serve.
Eliminate towel from cake on cutting board. Cut off all 4 corners to form football shape with notched knife. Position cake on chilled serving platter; frost. Make use of white gel for "football threads".
For "grass", mix up coconut, water and food coloring until coconut turns green in small resealable plastic bag; shower around cake. Return to freezer until ready to dish up.