Description
Indulgent layers of chocolate cake and creamy vanilla ice cream make this Classic Ice Cream Cake a dreamy dessert sensation. Cool sweetness meets rich chocolate in a perfect summer celebration that delights guests with its irresistible combination of textures and flavors you’ll savor to the last bite.
Ingredients
Scale
Cake Base:
- 1 package chocolate sandwich cookies (about 24 cookies), crushed
- 1/4 cup (57 grams) unsalted butter, melted
Ice Cream Layers:
- 1/2 gallon (1.89 liters) vanilla ice cream, softened
- 1/2 gallon (1.89 liters) chocolate ice cream, softened
Toppings and Sauce:
- 1 cup hot fudge sauce
- 1 cup whipped cream
- Sprinkles
- Chocolate chips
Instructions
- Crush cookies into fine crumbs and blend thoroughly with melted butter, creating a uniform base mixture.
- Transfer the cookie-butter blend into a springform pan, pressing firmly to create an even, compact foundation. Chill in the freezer for approximately 15 minutes to solidify the crust.
- Remove from freezer and carefully spread softened vanilla ice cream across the chilled cookie base, ensuring a smooth, consistent layer that covers the entire surface completely.
- Return the pan to the freezer and allow the vanilla layer to set for half an hour, helping it maintain structural integrity.
- Gently drizzle hot fudge sauce over the vanilla ice cream layer, creating an even, tempting chocolate ribbon across the surface. Briefly return to the freezer for 10 minutes to allow the fudge to slightly firm.
- Carefully distribute softened chocolate ice cream over the fudge layer, using a spatula to achieve a perfectly level and seamless surface.
- Place the assembled cake in the freezer for a minimum of 4 hours, allowing all layers to solidify and meld together into a cohesive dessert.
- When fully set, carefully release the cake from the springform pan, revealing the beautiful layered creation.
- Embellish the top with generous swirls of whipped cream, colorful sprinkles, or additional decorative elements as desired.
- Slice with a sharp, chilled knife and serve immediately for optimal texture and flavor.
Notes
- Soften ice cream at room temperature for 10-15 minutes before spreading to ensure smooth, even layers without tearing the previous layer.
- Use a heated knife or offset spatula to create clean, professional-looking layers when spreading ice cream and cutting the cake.
- For gluten-free version, swap cookie crust with gluten-free graham crackers or almond flour-based cookies to accommodate dietary restrictions.
- Make ahead and store wrapped tightly in plastic wrap for up to a week in the freezer, allowing for convenient party or dinner preparation in advance.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg