Ice Cream Cake
The perfect sweet treat for the summer, this Ice Cream Cake is so easy to make! Enjoy this cake all summer long!
Prep: 240min
Total: 250min
Yield: 10
Serving Size: 1 serving
Nutrition Facts: calories 839 kcal, Carbohydrate 100 g, Protein 11 g, Fat 46 g, Saturated Fat 24 g, Trans Fat 1 g, Cholesterol 128 mg, Sodium 671 mg, Fiber 3 g, Sugar 67 g, unSaturated Fat 19 g, servingSize 1 serving
Ingredients:
- 1½ quarts ice cream (slightly softened)
- 1 8″ chocolate cake layer
- 14 Oreos
- 1 cup hot fudge sauce (room temp)
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
Instruction:
- 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.
Amazing Ice Cream Cake Recipe
FAQ
What is the crunchy stuff in ice cream cakes?
This ain’t no ordinary cookie crumble. This is a patented Carvel delicacy at its finest. The crumbled Flying Saucer cookies are mixed with chilled chocolate sauce to create the signature chocolatey flavor you know and love. And there you have it.
What makes ice cream cake a cake?
An ice cream cake is a cake with ice cream as the filling for a swiss roll or a layer cake. A simpler no-bake version can be made by layering different flavors of ice cream in a loaf pan.
What is the best way to serve an ice cream cake?
It’s good to use a sturdy plate to serve ice cream cake, as this dessert can be a bit heavy. This is when you can add garnishes, like fresh fruit or melted caramel or fudge. Provide forks and spoons so your guests can choose which they prefer. Again, work quickly to ensure that the cake keeps its shape.
How do you keep ice cream cake from melting at a party?
To keep the cooler, cool at a cake’s right temperature, you will have to spread a fair amount of dry ice in the cooler to even up the surface where the cake stands. Or you can use an electric cooler it has automatically adjustable temperature regulators that will keep cake friendly temperatures .
