Chocolate Ice Cream Cake
A delightful treat combining rich chocolate flavors with creamy ice cream, ideal for birthdays and celebrations.
Ingredients
Cookie Crust
- 12 pieces chocolate crème filled chocolate sandwich cookies (crushed, I used Oreo brand) You can substitute any cookies you like.
- ¼ cup salted butter (melted and cooled) This will help bind the cookie crust.
Ice Cream Layers
- 2 quarts chocolate ice cream (I used Great Value brand, 1 quart for each layer) Let it thaw slightly for easier spreading.
- 12.8 ounces hot fudge sauce (I used Hershey’s brand) Soften before spreading.
Toppings
- 1 cup chopped brownie pieces Adds extra chocolate flavor.
- 11.5 ounces semi-sweet chocolate chunks (I used Nestle Toll House brand) Use more for extra richness.
Whipped Cream Topping
- 1½ cups cold heavy whipping cream Chill the mixing bowl before whipping.
- ¾ cup powdered sugar Adjust sweetness to taste.
- 1 teaspoon clear vanilla flavoring Enhances flavor of the whipped cream.
- as needed chocolate syrup for drizzling For decoration and extra sweetness.
Instructions
Preparation
- Line a 9-inch springform pan with plastic wrap and place it in the freezer.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- In a small bowl, mix the crushed cookies and melted butter.
- Spread the cookie mixture on the lined baking sheet and bake for 7-8 minutes. Cool completely and break into bite-sized pieces.
Layer Assembly
- Thaw 1 quart of chocolate ice cream for 15-20 minutes and spread it into the bottom of the lined springform pan. Freeze for 30 minutes to 1 hour.
- Soften the hot fudge in the microwave for 15 seconds, stir well, and spread it over the chocolate ice cream layer.
- Sprinkle the cookie crunch layer over the hot fudge and freeze for 1 hour.
- Thaw the second quart of chocolate ice cream for 15-20 minutes and mix in 1 cup of chocolate chunks.
- Spread this mixture over the cookie crunch layer and freeze for 4-6 hours or overnight.
Whipped Cream Topping
- Freeze a metal mixing bowl for 30 minutes.
- Beat the heavy cream, powdered sugar, and clear vanilla flavoring in the chilled bowl until stiff peaks form, about 3-4 minutes.
- Fill a piping bag with the whipped cream.
Finishing Touches
- Remove the cake from the freezer and quickly work with it before it melts.
- Take off the outer springform pan and plastic wrap, then place the ice cream cake on a serving plate or cake board.
- Pipe a shell or swirl pattern around the edge of the cake.
- Sprinkle the remaining chocolate chunks and chopped brownie pieces on top, then drizzle chocolate syrup over everything.
- Return the cake to the freezer until ready to serve.
Notes
Store leftover cake in the freezer for up to 2 weeks, but best enjoyed within a week. Experiment with different ice cream flavors or add fresh fruit between layers for variety.