Fudge Sundae Ice Cream Cake
Indulge in the ultimate summer treat with this Fudge Sundae Ice Cream Cake, a no-bake masterpiece that layers rich chocolate cookie crust, creamy vanilla ice cream, luscious hot fudge, and fluffy whipped topping. Perfect for parties and celebrations, this dessert dazzles with its vibrant maraschino cherry garnish and optional sprinkle of crunchy chopped nuts. With minimal prep time and a freezer doing most of the work, this make-ahead ice cream cake is as easy to assemble as it is to devour. Whether you're craving a nostalgic sundae twist or looking for a show-stopping dessert centerpiece, this recipe delivers decadence in every bite.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter
- 1.5 quarts Vanilla ice cream
- 1 cup Hot fudge sauce
- 2 cups Whipped topping
- 0.5 cup Chopped nuts (optional)
- 12 pieces Maraschino cherries (optional)
Instructions
Line a 9-inch springform pan with parchment paper for easy removal and set aside.
Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs.
Melt the butter in the microwave or on the stovetop, then mix it into the cookie crumbs until well combined.
Press the cookie crumb mixture tightly into the bottom of the prepared springform pan to form the crust. Place in the freezer for 15 minutes to set.
Remove the vanilla ice cream from the freezer and let it soften for about 10 minutes so it's easier to spread.
Spread half of the softened vanilla ice cream evenly over the cookie crust. Place the pan back in the freezer for 20 minutes to let the ice cream firm up.
Heat the hot fudge sauce in the microwave for 20-30 seconds until pourable, then drizzle half of it over the ice cream layer and spread evenly with a spatula. Freeze for another 10 minutes.
Spread the remaining half of the vanilla ice cream over the fudge layer, then return the pan to the freezer for 20 minutes to set.
Drizzle the remaining hot fudge sauce evenly over the top layer of ice cream and sprinkle with chopped nuts if desired.
Spread the whipped topping gently over the fudge layer to create a smooth final layer.
Decorate the top of the cake with maraschino cherries and additional chopped nuts if desired.
Freeze the entire cake for at least 4 hours or overnight to ensure it is fully set.
To serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan and parchment paper before slicing into pieces.
Nutrition Facts
Calories |
8952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.8 g | 606% | |
| Saturated Fat | 224.0 g | 1120% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 1133.4 g | 412% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 778.0 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2088 mg | 161% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 4964 mg | 106% | |
*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.
