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Ice Cream Cake Recipe

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3.9 from 35 reviews

  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 14 servings

Description

This delicious Ice Cream Cake combines a rich chocolate cake base with layers of creamy ice cream, crushed Oreo cookie crunchies, and a smooth chocolate fudge filling. Topped with whipped cream frosting, mini chocolate chips, and a decadent chocolate ganache drip, this dessert is perfect for summer celebrations or any special occasion where you want to impress your guests with a cool, indulgent treat.

Ingredients

Cake

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water

Crunchies and Fudge Filling

  • 3/4 cup (100g) Oreo crumbs (about 9 Oreos)
  • 1 1/2 tbsp butter, melted
  • 6 oz (1 cup) semi-sweet chocolate chips
  • 3 tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup (120ml) heavy whipping cream

Ice Cream Layer

  • 1.5 quart container ice cream of your choice

Whipped Cream Frosting & Decoration

  • 2 cups (480ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup mini chocolate chips (optional)

Chocolate Ganache

  • 3 oz (1/2 cup | 86g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 300°F (148°C). Prepare an 8-inch cake pan by greasing the sides and lining the bottom with parchment paper. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Add the egg, milk, and vegetable oil and mix well. Add vanilla extract and hot water last, mixing until the batter is very thin and well combined.
  2. Bake the Cake: Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the cake from the oven and let it cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
  3. Make the Oreo Crunchies: Preheat your oven to 350°F (177°C). On a parchment-lined baking sheet, combine Oreo crumbs with melted butter until evenly mixed. Spread the crumb mixture evenly on the sheet and bake for 8-10 minutes. Let it cool, then break apart any large clumps with your fingers.
  4. Prepare the Chocolate Fudge Filling: In a medium bowl, combine semi-sweet chocolate chips, corn syrup, and vanilla extract. Heat the heavy whipping cream just until it starts boiling, then pour over the chocolate mixture. Let it sit for 2-3 minutes to melt the chocolate, then whisk until smooth. Set aside.
  5. Soften the Ice Cream: Remove the ice cream from the freezer about 15-20 minutes before assembly to allow it to soften slightly but not melt.
  6. Line the Pan for Assembly: Line the same 8-inch pan with two pieces of clear plastic wrap placed perpendicular to each other, long enough to lift the cake out later. Press the wrap firmly against the bottom and sides of the pan.
  7. Assemble the Ice Cream Layer: Transfer the softened ice cream to a large bowl and stir until smooth and creamy. Pour the ice cream into the lined pan and spread evenly.
  8. Add the Oreo Crunchies and Fudge: Sprinkle the Oreo crunchies evenly over the ice cream layer, then spread the chocolate fudge filling evenly on top. Freeze the pan for about 10 minutes to let the fudge firm up slightly.
  9. Layer the Chocolate Cake: Place the cooled chocolate cake on top of the fudge layer, with the bottom side facing up (the raised part will be on the bottom). Use the overhanging plastic wrap to wrap the cake securely. Freeze for 3-4 hours or until the cake is completely firm.
  10. Unmold the Cake: Remove the frozen cake by lifting it out of the pan using the plastic wrap. Turn the cake over onto a serving plate or cake board, and carefully remove the plastic wrap from the top layer.
  11. Prepare the Whipped Cream Frosting: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  12. Frost the Cake: Quickly frost the cake with the whipped cream, working fast to prevent the ice cream from melting. Press mini chocolate chips into the sides or bottom edge of the cake if desired. Immediately place the cake back into the freezer.
  13. Make the Chocolate Ganache Drip: In a medium bowl, combine semi-sweet chocolate chips with heated heavy cream (heated until just boiling). Let sit for 2-3 minutes, then whisk until smooth. Drip the ganache over the edges and top of the cake as desired.
  14. Finish Decoration: Use remaining whipped cream to pipe decorative shells around the top edge of the cake. Garnish with cookie dough pieces or other decorations that complement the ice cream inside.
  15. Store the Cake: Keep the ice cream cake in the freezer in an airtight container. For best texture and flavor, consume within one week.

Notes

  • Make sure the ice cream is softened enough to spread easily but not melted to avoid a watery cake.
  • Use a sturdy plastic wrap for lining the pan to easily lift the cake out for frosting and decorating.
  • Chocolate ganache can be warmed slightly if it becomes too thick to drip smoothly.
  • This cake must be stored in the freezer; do not leave it at room temperature for extended periods.
  • You can customize the cake by using different flavors of ice cream or cookie crumbs as desired.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/ice-cream-cake-recipe/