Chocolate Ice Cream Cake Recipe



Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake Recipe

Ingredients

Crust / Base

  • 2 cups crushed chocolate cookies (Oreos or any chocolate wafer)

  • 5–6 tbsp melted butter

Ice Cream Layers

  • 1.5–2 liters chocolate ice cream, slightly softened

  • Optional: 1 liter additional flavor (chocolate chip, fudge swirl, mocha, or vanilla for contrast)

Filling Options (choose one or mix)

  • 1 cup crushed Oreos

  • 1 cup chocolate chips

  • ½–1 cup hot fudge (slightly warmed)

  • ½ cup chopped nuts (optional)

Chocolate Frosting (No-Whip Style)

  • 2 cups whipped cream

  • 2 tbsp cocoa powder

  • 2–3 tbsp powdered sugar
    (or use store-bought chocolate whipped topping)

Toppings

  • Chocolate syrup

  • Fudge drizzle

  • Crushed cookies

  • Chocolate curls or shavings

  • Sprinkles

Instructions

1. Make the Chocolate Cookie Crust

  1. Crush chocolate cookies until sandy.

  2. Mix with melted butter.

  3. Press firmly into the bottom of a springform pan or loaf pan lined with plastic wrap.

  4. Freeze for 15–20 minutes.

2. First Ice Cream Layer

  1. Spread half of the softened chocolate ice cream on top of the crust.

  2. Smooth evenly.

  3. Freeze for 30–45 minutes to set.

3. Add a Chocolatey Middle Layer (Optional but AMAZING)

Choose one:

  • A thick drizzle of hot fudge

  • Crushed Oreos mixed into a thin fudge layer

  • Chocolate chips

  • A crunchy layer of cookies

  • A layer of chocolate cake or brownies

Freeze again for 15 minutes.

4. Second Ice Cream Layer

  1. Add the remaining chocolate ice cream (or use a second flavor like mocha or vanilla for contrast).

  2. Smooth the top.

  3. Freeze for 2–4 hours, or overnight for best texture.

5. Make the Chocolate Whipped Frosting

  1. In a bowl, mix whipped cream with cocoa powder and powdered sugar.

  2. Whip until smooth and fluffy (1–2 minutes).

  3. Spread over the frozen cake.

  4. Freeze again for 30 minutes.

6. Decorate the Cake

  • Drizzle chocolate syrup or fudge sauce.

  • Add cookie crumbs or chocolate shavings.

  • Sprinkle mini chocolate chips or sprinkles.

  • Top with Oreo halves or chocolate curls for a fancy look.

7. Slice & Serve

  • Let cake sit at room temperature for 5–10 minutes before slicing.

  • Use a knife dipped in warm water for clean cuts.

Tips for Best Chocolate Ice Cream Cake

  • Don’t melt ice cream fully. Slightly soft is perfect for spreading.

  • Freeze between steps so layers stay clean and neat.

  • Want extra chocolate? Add a fudge swirl between both layers.

  • Store up to 1 month well wrapped in the freezer.



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OTHER INGREDIENTS
  • 2 Eggs, Large
  • 1 1/2 cups Granulated sugar, divided
  • 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 *

Ice Cream Layers
  • 3/4 cup Sweetened whipped cream or non-dairy whipped topping
  • 1/2 cup Fresh fruit, sliced

INSTRUCTIONS
Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

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.

Ice Cream 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 is ready to serve....delicious !
black-forest-ice-cream-cake.

VIDEO:


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Basic Ice Cream Cake Recipe



 

Basic Ice Cream Cake Recipe

Ingredients

  • 1 tub (1.5–2 liters) ice cream, softened slightly

  • 1 package chocolate or vanilla cookies (Oreos, graham crackers, or any crunchy cookie)

  • 4–6 tbsp melted butter (for the crust)

  • 1 tub whipped cream or 2 cups fresh whipped cream

  • Optional toppings:

    • Chocolate syrup

    • Caramel sauce

    • Sprinkles

    • Crushed nuts

    • Extra cookie crumbs

    • Fruit or berries

Instructions

1. Prepare the Base

  1. Crush cookies in a food processor or by hand using a plastic bag and rolling pin.

  2. Mix cookie crumbs with melted butter until the texture resembles wet sand.

  3. Press firmly into the bottom of a 9-inch springform pan or a loaf pan lined with plastic wrap.

  4. Freeze for 15–20 minutes to firm up.

2. Add the First Layer of Ice Cream

  1. Scoop softened ice cream onto the crust.

  2. Spread evenly using a spatula.

  3. Freeze again for 30–45 minutes until firm.

3. Add Optional Middle Layer (Recommended!)

Choose one or more of the following to add amazing flavor:

  • Crushed cookies

  • Chocolate chips

  • Fudge or caramel drizzle

  • Crushed peanuts

  • Thin cake layer (leftover brownies work great)

Spread over the top of the first ice cream layer.

4. Add the Second Ice Cream Layer

(If you want a single-layer cake, skip this.)

  1. Spread a second layer of softened ice cream on top.

  2. Smooth the surface and freeze for 2–4 hours, or overnight for best results.

5. Frost the Cake

  1. Spread whipped cream over the entire cake.

  2. Freeze again for 30 minutes to set the frosting.

6. Decorate

Right before serving, add:

  • Chocolate drizzle

  • Caramel

  • Sprinkles

  • Cookie crumbs

  • Fruit slices

  • Crushed candy bars

7. Serve

  • Allow the cake to thaw for 5–10 minutes before slicing.

  • Cut with a knife dipped in warm water for clean slices.

Tips for Success

  • Softening ice cream: Leave it at room temperature for about 5–10 minutes, enough to spread but not melted.

  • Firm layers: Freeze between steps so each layer stays clean and distinct.

  • Make ahead: Ice cream cake tastes best when prepared 1–2 days in advance.


OTHER SOURCE

Ice Cream Cake INGREDIENTS
  • 15 Chocolate crème-filled sandwich cookies
  • 3 Tb Butter or margarine
  • 2 Favorite candy bars
  • 2 quarts Flavored ice cream
  • 12 oz Frozen whipped topping, thawed
Ice Cream Cake INSTRUCTIONS 

On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes. Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. 

Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap. The Ice cream cake recipe is ready to serve, cut into wedges. Nice one ! 


Basic Ice Cream Cake Recipe Video:





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