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Chocolate Ice Cream Cake


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  • Author: sara
  • Total Time: 13 hours 10 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Chocolate Ice Cream Cake combines a rich, fudgy brownie base, creamy chocolate ice cream, and a decadent chocolate ganache topping. Perfect for chocolate lovers, it’s a simple and impressive dessert that’s easy to make ahead. Whether you’re hosting a party or indulging in a sweet treat, this cake is sure to satisfy any craving!


Ingredients

For the Brownie Base:

  • ½ cup vegetable oil
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder

For the Chocolate Ice Cream Layer:

  • 1.5 quart chocolate ice cream

For the Ganache:

  • 3 ounces semi-sweet chocolate
  • ⅓ cup heavy cream
  • ⅓ cup unsalted butter
  • ¼ cup cocoa powder
  • 12 cups powdered sugar
  • 13 tablespoons whipping cream or milk

For the Frosting (Optional):

  • 1 cup unsalted butter
  • 12 cups powdered sugar
  • ¼ cup cocoa powder
  • 13 tablespoons whipping cream

Instructions

  1. Prepare the Brownie Base:

    • Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil.
    • In a medium bowl, whisk together the vegetable oil and sugar. Add the eggs, egg yolk, and vanilla extract. Stir in the flour and cocoa powder until well combined.
    • Pour the batter into the prepared pan and bake for 25-30 minutes. Let the base cool completely.
  2. Prepare the Ice Cream Layer:

    • Softening the chocolate ice cream for 20-30 minutes, then stir to achieve a smooth, soft-serve consistency.
    • Spread the softened ice cream over the cooled brownie base. Cover the pan and freeze for at least 12 hours.
  3. Make the Ganache:

    • Chop the chocolate finely and heat the cream until almost boiling. Pour over the chocolate and whisk until smooth.
    • Pour the ganache over the ice cream cake, smoothing the top. Freeze again until firm.
  4. Make the Frosting (Optional):

    • Beat the butter until smooth, then gradually add powdered sugar, cocoa powder, and whipping cream until the desired consistency is reached.
    • Pipe around the edges of the cake for decoration.
  5. Serve:

    • Before serving, let the cake sit for 5-10 minutes, then carefully remove the pan. Slice with a warm knife for clean cuts.

Notes

  • Storage: Store leftover cake in the freezer for up to 1 week. Let the cake sit at room temperature for 5-10 minutes before slicing.
  • Toppings: For extra texture, add crushed Oreos or fresh berries.
  • Nuts: Chopped walnuts or pecans can be added to the brownie base for additional flavor.
  • Customizing the Ice Cream: You can use any flavor of ice cream you prefer, though chocolate works best for the traditional chocolate ice cream cake.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking, Freezing
  • Cuisine: American