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Chocolate Ice Cream Cake

Chocolate Ice Cream Cake Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 24 chocolate wafer cookies
  • 4 tbsp salted butter, melted
  • 1.5 qt chocolate ice cream, softened
  • 1 cup hot fudge sauce, warmed slightly
  • 2 cups heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Chocolate shavings or sprinkles, for garnish

Method
 

  1. Pulse cookies into crumbs, stir in melted butter, and press into an 8-inch springform pan. Freeze 10 minutes.
  2. Spread softened ice cream evenly over the crust. Freeze until firm, about 1 hour.
  3. Drizzle fudge over the ice cream and spread to the edges. Whip the cream with sugar and vanilla to stiff peaks, then spread over the fudge. Freeze uncovered 30 minutes, then cover and freeze at least 6 hours.
  4. Let the cake sit at room temperature 10 minutes, release the pan, and slice with a hot knife. Top with shavings or sprinkles and serve.

Notes

The total time includes active prep only; allow at least 6 hours of freezing before serving. For the cleanest slices, freeze the cake overnight.