Chocolate Ice Cream Cake
This Chocolate Ice Cream Cake is the perfect dessert that combines the best of both worlds: rich, moist chocolate cake with creamy, indulgent chocolate ice cream and a fluffy whipped cream topping. It’s an easy, no-bake dessert that’s perfect for celebrations, birthdays, or any occasion that calls for something special. With layers of cake, ice cream, and whipped cream, this dessert is a guaranteed crowd-pleaser.Nutrition Facts (Per Serving)Calories: 450–550 kcal, Total Fat: 25g, Saturated Fat: 14g, Cholesterol: 75mg, Sodium: 250mg, Total Carbohydrates: 55g, Dietary Fiber: 2g, Sugars: 40g, Protein: 6g, Calcium: 10% DV, Iron: 8% DVEstimated based on one serving (assuming 12 servings per batch)
Equipment
- Springform pan (8-inch or 9-inch)
- Mixing bowls (2 large)
- Electric mixer (for whipping cream) or a whisk
- Spatula (for spreading ice cream and whipped cream)
- Knife (for slicing cake)
- Measuring Cups and Spoons
- Toothpick (for checking if cake is done)
Ingredients
For the Cake Base:
- 1 box 15.25 oz chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water or milk for richer flavor
For the Ice Cream Layer:
- 1 quart chocolate ice cream softened
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnishing:
- 1/4 cup chocolate syrup or ganache
- 1/4 cup crushed cookies e.g., Oreos or Graham crackers
Instructions
. Prepare the Chocolate Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch or 9-inch springform pan.
- Prepare the chocolate cake according to the instructions on the box (or follow your homemade recipe), mixing together the cake mix, eggs, oil, and water/milk. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
Freeze the Ice Cream Layer:
- While the cake cools, soften the chocolate ice cream at room temperature for about 10 minutes. Once softened, scoop the ice cream and spread it evenly over the cooled cake in the springform pan.
- Smooth the ice cream layer using a spatula, ensuring it’s spread evenly over the cake.
- Freeze the cake with the ice cream layer for 2-4 hours or overnight until the ice cream is firm.
Make the Whipped Cream Topping:
- Whip the heavy cream using an electric mixer or a whisk until it forms soft peaks.
- Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip.
- Spread the whipped cream evenly over the frozen ice cream layer, smoothing it with a spatula.
Decorate and Freeze:
- Drizzle chocolate syrup or ganache over the whipped cream and sprinkle with crushed cookies.
- Return the cake to the freezer for another 30-60 minutes to allow the topping to set before serving.
Serve the Cake:
- Once the cake has set, remove it from the freezer and allow it to sit for 5 minutes at room temperature before slicing.Use a warm knife to make clean slices.
- Serve with extra chocolate syrup, fresh berries, or your favorite ice cream on the side.
Notes
- Cake Storage: Store leftover cake in the freezer for up to 1-2 weeks. Make sure it’s well covered to avoid freezer burn.
- Cake Base Alternatives: You can use a homemade chocolate cake recipe instead of a box mix for a richer flavor. If you're gluten-free, opt for a gluten-free chocolate cake mix.
- Ice Cream Variations: Feel free to swap chocolate ice cream for another flavor like vanilla, mint, or strawberry. You can even layer different flavors for variety.
- Decoration Tips: Use crushed candies, nuts, or sprinkles for a fun and colorful topping. You can also add a drizzle of caramel or a few chocolate chips for extra decadence.