Chocolate Ice Cream Cake
User Reviews
5.0
33 reviews
Excellent
Chocolate Ice Cream Cake
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Over the top delicious & decadent, this Chocolate Ice Cream Cake is the ultimate ice cream treat for chocolate lovers!
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Ingredients
COOKIE BASE
- 1½ cups chocolate cookie crumbs (150 grams)
- ¼ cup butter melted (53 grams)
VANILLA NO-CHURN ICE CREAM
- ¾ cup sweetened condensed milk (174 grams)
- 1¼ cups whole or whipping cream (300 grams)
- 1 teaspoon vanilla
CHOCOLATE NO-CHURN ICE CREAM
- ¾ cup sweetened condensed milk (174 grams)
- 1¼ cups whole or whipping cream (300 grams)
- 2½ tablespoons unsweetened cocoa dutch processed
CHOCOLATE GANACHE FOR THE TOP
- 8 ounces dark chocolate good quality or half dark and half milk or all milk (225 grams)
- ½ cup whole / whipping cream (116 grams)
- ¼ cup butter (53 grams)
EXTRAS
- 1 cup chocolate sauce (store bought or homemade)
Instructions
- Line an 8 x 4 inch (20 x 10 cm) loaf pan with plastic wrap, make sure the plastic hangs over the edges of the loaf pan.
COOKIE BASE
- Heat butter until melted add the cookie crumbs and mix to combine. Place the crumbs at the bottom of the loaf pan, flatten with the bottom of a glass until firm, place in the refrigerator while making the no-churn ice cream.
VANILLA NO-CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
- Whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, set aside.
CHOCOLATE NO-CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and cocoa, set aside.
- Whip the cream until stiff peaks form, add a little whipped cream to the cocoa/sweetened condensed milk mixture, then fold in the rest of the whipped cream mixture, set aside.
PUTTING THE CAKE TOGETHER
- Remove loaf pan from the fridge, pour ½ the Vanilla Ice Cream over it, then drizzle with ½ the chocolate sauce on top, cover with ½ of the Chocolate ice cream, drizzle again with the remaining chocolate sauce, then cover again with the rest of the Vanilla Ice Cream, (or vice versa if you prefer). Cover the pan with plastic wrap and freeze until firm for approximately 5 hours or overnight.
CHOCOLATE GANACHE
- In a large bowl add the butter, cream and chopped chocolate stir until smooth and melted, add a little extra cream if too thick (make sure the cream is warm), set aside 2 minutes to cool. Remove from the freezer, remove cake from loaf pan and place on a plate, cover with Ganache, decorate with chopped chocolate or even nuts before serving. Enjoy!
Notes
- Any leftover cake should be stored in an airtight freezer safe container. Wrap it tightly to prevent freezer burn and store it for up to two weeks.
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
102mg
(34%)
Sodium
298mg
(12%)
Potassium
454mg
(13%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
1223IU
(24%)
Vitamin C
1mg
(1%)
Calcium
182mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 102mg | 34% |
| Sodium | 298mg | 12% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 1223IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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