Ice Cream Cake

This homemade ice cream cake features a rich chocolate cake base, creamy ice cream layer, and a fluffy whipped cream topping. Perfect for birthdays, parties, and summer gatherings, it combines chocolate, fudge, and your favorite ice cream flavors for a crowd-pleasing frozen dessert. Easy to make ahead and customizable with sprinkles, cherries, or crushed candy toppings

Ingredients

For the Cake:

• ½ cup (100 g) granulated sugar
• ⅓ cup (40 g) all-purpose flour
• 3 tablespoons (16 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons (31 g) plain Greek yogurt or sour cream
• ¼ cup (60 mL) buttermilk
• 2 tablespoons (30 mL) vegetable or canola oil
• ½ teaspoon vanilla extract
• ¼ cup (60 mL) boiling water

For the Ice Cream Layer:

• 1 ½ cups (510 g) hot fudge sauce
• 48 oz (about 420 mL) container of your favorite ice cream, softened

For the Whipped Cream Topping:

• 1 cup (240 mL) heavy cream
• 2 tablespoons (14 g) powdered sugar
• ½ teaspoon vanilla extract

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Instructions

1. Preheat the oven:
   Set the oven to 350°F (175°C). Lightly grease an 8- or 9-inch round baking pan with cooking spray or line it with parchment paper.
2. Make the cake batter:
   In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the yogurt (or sour cream), buttermilk, oil, and vanilla extract. Beat on medium speed for about 1 minute until well combined.
3. Add the boiling water:
   Stir in the boiling water—don’t worry, the batter will be thin. Pour it into the prepared pan.
4. Bake the cake:
   Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
5. Assemble the ice cream layer:
   Spread a thin layer of hot fudge sauce over the cooled cake. Let the ice cream sit out for 10–15 minutes until softened, then spread it evenly over the fudge layer. Freeze for several hours, or until the ice cream is firm.
6. Prepare the whipped cream topping:
   In a chilled bowl, beat the heavy cream on high speed for about 1 minute. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form.
7. Decorate:
   Spread the whipped cream over the frozen cake. Top with sprinkles, maraschino cherries, or crushed candies if desired.
8. Store:
   Keep the ice cream cake covered in the freezer. It will stay fresh for up to 3 months without whipped cream topping or about 1 week with it.

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Why You’ll Love This Recipe

• Combines rich chocolate cake with creamy ice cream for the ultimate frozen dessert.
• Perfect for birthdays, summer parties, or any celebration.
• Customizable with your favorite ice cream flavors and toppings.
• Easy to make ahead and freeze for later.

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Tips

• Let the cake cool completely before adding the ice cream to prevent melting.
• To make slicing easier, dip your knife in warm water before each cut.
• For a cleaner look, freeze the cake overnight before adding whipped cream.
• Use store-bought hot fudge for convenience, or make your own for extra flavor.

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Variations and Substitutions

• Flavors: Try swapping chocolate cake for vanilla, red velvet, or even brownie layers.
• Ice Cream: Use cookies and cream, mint chocolate chip, or strawberry ice cream for a fun twist.
• Toppings: Add crushed Oreos, caramel drizzle, or chopped nuts.
• Dairy-Free: Substitute dairy-free ice cream and coconut whipped cream for a vegan version.

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FAQs

Can I use store-bought cake mix?
Yes! A boxed chocolate cake mix works perfectly if you want to save time.

How far in advance can I make it?
You can make it up to 3 days ahead and keep it tightly covered in the freezer.

What if I don’t have hot fudge sauce?
Chocolate ganache or thick chocolate syrup can be used instead.

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Serving and Suggestions

• Serve slices straight from the freezer with a drizzle of extra fudge sauce.
• Pair with a hot espresso or cold brew for a perfect flavor contrast.
• Add festive decorations or candles for a party-ready dessert.