Chocolate Ice Cream Cake
Indulge in the ultimate chocolate lover’s dream with this irresistible Chocolate Ice Cream Cake, a decadent fusion of rich, homemade chocolate cake, a buttery cookie crust, and velvety chocolate ice cream. Perfect for special occasions or simply treating yourself, this show-stopping dessert combines layers of flavor and texture, topped off with a swirled drizzle of luscious chocolate syrup. With a cooling crust made from crushed chocolate cookies and a soft cake that balances moistness and deep cocoa richness, each bite offers the perfect harmony of sweetness and creaminess. Easy to make and visually stunning, this frozen cake delivers a crowd-pleasing dessert experience that’s ideal for birthdays, holidays, or summertime gatherings. A must-try recipe for fans of chocolate desserts!
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Recipe Information
Ingredients
- 200 grams Chocolate cookies
- 100 grams Unsalted butter
- 125 grams All-purpose flour
- 50 grams Cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 125 milliliters Buttermilk
- 1000 milliliters Chocolate ice cream
- 100 milliliters Chocolate syrup
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, crush the chocolate cookies into fine crumbs.
Melt 100 grams of butter and mix with the cookie crumbs until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a bowl, mix flour, cocoa powder, baking soda, and salt together.
In a separate large bowl, beat together sugar and 100 grams of softened butter until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture.
Pour the batter into a greased and floured 8-inch round cake pan.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Let the chocolate ice cream soften at room temperature until spreadable, about 10 minutes.
Place the cooled cake onto the prepared cookie crust in the springform pan.
Spread the softened chocolate ice cream over the cake layer, smoothing the top with a spatula.
Drizzle chocolate syrup over the top of the ice cream and use a spatula to gently swirl it in.
Cover the pan with plastic wrap and freeze the cake for at least 4 hours or until firm.
Before serving, remove the cake from the freezer and let it sit for 10 minutes.
Release the cake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 49.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
