Ice Cream Cake
User Reviews
4.9
Ice Cream Cake
Description
Ice Cream Cake combines an ice cream base pressed into an 8-inch cake pan with a traditional chocolate cake layer, creating a frozen dessert with varied textures. The ice cream is softened just enough to spread evenly and avoid air pockets, then refrozen to firm up.
The chocolate cake layer is topped with room-temperature hot fudge sauce and chopped Oreo cookies, adding richness and crunch. After layering, the assembly is frozen to set solid. The cake is finished with freshly whipped cream, softly whipped to soft peaks using powdered sugar and vanilla extract, which adds lightness and sweetness.
Handling tips include lining the cake pan with plastic wrap for easy removal, pressing out air pockets in the ice cream for a smooth layer, and keeping the kitchen cool to prevent melting during assembly. For cleaner slicing, running a knife under hot water before cutting helps maintain neat slices.
The chocolate cake layer can be homemade or from a box mix, with optional ingredients to enhance texture and flavor. This dessert lends itself well to special occasions and can be stored frozen until ready to serve.
Ingredients
- 1½ quarts Ice cream slightly softened
- 1 chocolate cake 8 inch layer
- 14 Oreo cookies
- 1 cup hot fudge sauce room temp
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
Instructions
- Line an 8-inch cake pan with plastic wrap. Use an ice cream scoop to transfer all the ice cream to your lined cake pan. Cover with another layer of plastic, then press down into a flat layer and freeze.
- Prepare the 8-inch chocolate cake layer. You can use my favorite chocolate cake recipe and freeze the two extra layers or a box mix.
- Once the ice cream layer is very hard, and the cake is cooled, place the cake on a serving plate or cardboard round. Cover the top with the fudge sauce, then sprinkle the chopped cookies on top. Remove the ice cream layer from the freezer and place it on top. Cover in plastic and place in the freezer while you make the whipped cream.
- Combine cold whipping cream, sugar, and vanilla in the bowl of your mixer fitted with a whisk attachment, you can use an electric hand mixer if desired, and mix starting on low. Gradually increase speed to high and mix until very soft peaks form. Whisk by hand until the peaks firm up but make sure not to over-whip the cream as it will curdle.
- Remove cake from freezer and cover with whipped cream. Smooth the top and side, then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip. Pipe a drip of chocolate onto the edge. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge, then pipe a scalloped pattern onto the top edge with the reserved whipped cream.
- Press crumbled cookies onto the bottom edge, and the cake is ready to serve. You can store the cake in the freezer until ready to use. Before serving, remove the cake from the freezer and leave it on the counter for about 15 minutes for easier slicing.
Notes
- Soften the ice cream before layering to achieve a uniform and manageable layer in the cake pan.
- Press out air pockets when adding ice cream to ensure smoothness in the final cake.
- Line the cake pan with extra plastic wrap edges for easy removal after freezing.
- Keep your kitchen cool and refreeze the cake between steps to prevent melting.
- Run the knife under hot water before slicing to cut neat cake portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 100g | 33% |
| Protein | 11g | 22% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 671mg | 28% |
| Potassium | 584mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 67g | 134% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 296mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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