Chocolate Ice Cream Cake
User Reviews
5
Chocolate Ice Cream Cake
Description
The Chocolate Ice Cream Cake begins with a firm cookie crumb crust made from chocolate cookie crumbs mixed with melted butter, pressed into a loaf pan, and chilled. The ice cream layers are no-churn, made by folding whipped cream into sweetened condensed milk mixtures — one vanilla-flavored and the other combined with cocoa powder for chocolate. These are layered and frozen to set. The top is coated with a chocolate ganache made from dark or milk chocolate, whipping cream, and butter, creating a glossy, smooth finish. Additional chocolate sauce can be added for extra richness.
The final dessert delivers a combination of textures: a crisp base, creamy, fluffy ice cream layers, and a smooth ganache topping. The careful folding of whipped cream into the condensed milk mixtures ensures a light, airy ice cream consistency without churning equipment. The cake slices neatly when properly frozen and is a pleasing frozen dessert for chocolate lovers.
Leftovers should be tightly wrapped and stored in an airtight container in the freezer to prevent freezer burn and maintain quality. The recommended storage time is up to two weeks. This cake is excellent served straight from the freezer without thawing, maintaining the ice cream texture and structure.
Ingredients
COOKIE BASE
- 1½ cups chocolate cookie crumbs (150 grams)
- ¼ cup butter 53 grams, melted
VANILLA NO-CHURN ICE CREAM
- ¾ cup sweetened condensed milk (174 grams)
- 1¼ cups whipping cream 300 grams, or whole cream
- 1 teaspoon vanilla
CHOCOLATE NO-CHURN ICE CREAM
- ¾ cup sweetened condensed milk (174 grams)
- 1¼ cups whipping cream 300 grams, or whole cream
- 2½ tablespoons cocoa powder unsweetened dutch processed
CHOCOLATE GANACHE FOR THE TOP
- 8 ounces dark chocolate 225 grams, good quality, or half dark and half milk chocolate, or all milk chocolate
- ½ cup whipping cream 116 grams, aka whole cream
- 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
- Wrap leftover cake tightly in plastic and store in an airtight container to prevent freezer burn.
- Keep the cake frozen and consume within two weeks for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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