Chocolate Ice Cream Cake Recipe



Chocolate Ice Cream Cake Recipe 

 

Rich, Creamy & Decadent

If you’re a chocolate lover, this Chocolate Ice Cream Cake is your dream dessert. Layers of fudgy chocolate cake and creamy chocolate ice cream come together to create a show-stopping treat that’s perfect for birthdays, holidays, or any special occasion.

Ingredients

For the Chocolate Cake Base:

  • 1 chocolate cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)

For the Ice Cream Layer:

  • 1 pint chocolate ice cream, slightly softened

  • 1 pint cookies-and-cream or vanilla ice cream (optional), slightly softened

For the Topping:

  • 1 cup whipped topping (Cool Whip or homemade)

  • 1/4 cup chocolate syrup or hot fudge

  • 1/4 cup chocolate shavings, mini chocolate chips, or crushed cookies

Instructions

1. Prepare the Cake Base

Place the chocolate cake layer in a lined 9-inch round or 9x13-inch pan for easy removal.

2. Add the Ice Cream Layer

Spread the softened chocolate ice cream evenly over the cake.
Optionally, add a layer of vanilla or cookies-and-cream ice cream for contrast and smooth with a spatula.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Chocolate

Spread whipped topping evenly over the frozen cake. Drizzle with chocolate syrup or hot fudge. Sprinkle chocolate shavings, mini chocolate chips, or crushed cookies on top.

5. Final Freeze & Serve

Freeze for another hour to let the layers set. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Chocolate Ice Cream Cake

  • Softening Ice Cream: Allow ice cream to soften for 5–10 minutes before spreading to make layering smooth.

  • Chocolate Layering: Use ganache or fudge sauce between layers for extra richness.

  • Presentation: Pipe whipped topping around edges and drizzle chocolate syrup for a professional look.

  • Extra Texture: Add crushed cookies, nuts, or brownie chunks between layers for added crunch.

Why You’ll Love This Cake

This cake is a chocolate lover’s dream! Creamy ice cream paired with rich cake and decadent toppings makes it a perfect indulgence for celebrations or just because. Easy to make, visually impressive, and utterly delicious.

Serving Suggestion:
Serve slices with extra hot fudge, whipped cream, or a few chocolate shavings for a café-quality dessert at home.

OTHER RECIPES



An amazing ice cream cake recipe to try ! 

INGREDIENTS
  • 2 large Eggs, separated
  • 1 1/2 cups Granulated sugar, divided use
  • 1 1/4 cups All-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Vegetable oil
  • 1 cup Buttermilk or sour milk*
  • 1/2 gallon Favorite flavored Ice Cream
  • 3/4 cup Sweetened whipped cream
  • 1/2 cup Fresh fruit, sliced
  • Chocolate Cream Rosettes (optional)
Oven & Pan:
  • Oven Temp ~ 350°
  • Bake Time ~ 18 - 20 minutes
  • Pan Type ~ three 9"cake pans
INSTRUCTIONS 

Preheat oven, grease and flour pans. In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. 

In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. 

Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake until cake springs back when touched lightly in center. 

Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. 

  Prepare Ice Cream Layers. 

Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired. Makes 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. 

  Chocolate Ice Cream Cake Layers: 

 Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. 

Cover tightly; freeze until firm. 

  Chocolate Cream Rosettes: 

 In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. 
Beat until stiff; spoon into decorating bag fitted with large rosette tip. 
The ice cream cake recipe chocolate is ready to serve....! Enjoy !




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