Go Back
Chocolate Ice Cream Cake Recipe

Ultimate Homemade Ice Cream Cake

Layers of chocolate cake, creamy ice cream, fudge sauce, and whipped cream come together in this nostalgic dessert perfect for celebrations!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Freezing Time 3 hours
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layer
  • 150 g all-purpose flour
  • 0.5 tsp kosher salt
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 200 g sugar
  • 0.33 cup Dutch-process cocoa powder
  • 0.33 cup vegetable oil
  • 0.5 cup water or cooled coffee
  • 1 large egg room temperature
  • 0.5 cup buttermilk
  • 0.25 cup sour cream
  • 2 tsp vanilla extract
Ice Cream Layer
  • 1.5 quarts ice cream your choice of flavor
Fudge & Cookie Layers
  • 0.5 cup fudge sauce homemade or store-bought
  • 10 chocolate sandwich cookies crushed (like Oreos)
Whipped Cream Topping
  • 470 ml heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 8-inch Round Cake Pans (2)
  • Springform Pan
  • Electric Mixer

Method
 

  1. Make Cake: Preheat oven to 350°F (175°C). Whisk dry ingredients, then mix in wet ingredients until just combined. Pour into greased 8-inch pan and bake 35-38 minutes. Cool completely.
  2. Prepare Ice Cream Layer: Line second pan with plastic wrap. Soften ice cream slightly, spread evenly in pan, and freeze 2-3 hours until solid.
  3. Assemble Base: Place cooled cake on serving plate. Spread fudge sauce over cake, then sprinkle with crushed cookies.
  4. Add Ice Cream: Unmold frozen ice cream layer and place on top of cookie layer. Freeze while preparing whipped cream.
  5. Make Whipped Cream: Whip cold cream with powdered sugar and vanilla until soft peaks form. Frost entire cake and return to freezer 20 minutes.
  6. Decorate: Drizzle with additional fudge sauce and sprinkle reserved cookie crumbs. Freeze until ready to serve.
  7. Serve: Let sit at room temperature 10-15 minutes before slicing with a hot knife.

Notes

Make-Ahead: Assemble everything except whipped cream up to 1 week in advance. Frost day of serving.
Storage: Wrap tightly in plastic and foil. Freeze up to 2 weeks.
Customization: Try different ice cream flavors and cookie combinations!