Nut-Free Chocolate Ice Cream Cake
Indulge in the decadent delight of a **Nut-Free Chocolate Ice Cream Cake**, a show-stopping dessert perfect for celebrations or casual gatherings. This allergy-friendly recipe features layers of velvety nut-free chocolate ice cream nestled between a crisp chocolate wafer cookie crust and topped with homemade whipped cream. Sprinkled with nut-free chocolate chips and drizzled with rich chocolate syrup, every bite is a harmonious blend of creamy texture and chocolatey crunch. Quick to prepare with no baking required, this dessert is easily customizable to serve up to 12 guests and offers the perfect balance of indulgence and inclusivity. Whether you're catering to nut allergies or simply looking for a crowd-pleasing frozen treat, this ice cream cake is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams Chocolate wafer cookies
- 100 grams Unsalted butter
- 1.5 liters Nut-free chocolate ice cream
- 240 ml Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 150 grams Nut-free chocolate chips
- 100 ml Nut-free chocolate syrup
Instructions
Start by preparing a 23 cm (9-inch) springform pan. Line the bottom with parchment paper for easy removal later.
In a food processor, pulse the chocolate wafer cookies until they are finely ground into crumbs.
Melt the butter in a small saucepan or microwave. Add the melted butter to the cookie crumbs and pulse again until well combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Place in the freezer for 15 minutes to set.
Take the chocolate ice cream out of the freezer to soften for about 10 minutes.
Spoon half of the softened ice cream over the chilled crust and spread evenly using a spatula. Freeze for 20 minutes to firm up.
After 20 minutes, remove the pan from the freezer and sprinkle half of the chocolate chips evenly over the ice cream layer.
Spoon the remaining ice cream over the chocolate chips and spread evenly. Place in the freezer for 30 minutes.
Meanwhile, in a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a homemade whipped cream topping.
Remove the cake from the freezer and spread the whipped cream over the top layer of ice cream.
Sprinkle the remaining chocolate chips over the whipped cream layer.
Drizzle chocolate syrup over the top for garnish.
Cover the cake with plastic wrap and freeze for at least 4 hours or until completely firm.
When ready to serve, remove the cake from the freezer. Let it sit at room temperature for about 5 minutes before releasing the springform pan and slicing with a hot, dry knife.
Serve immediately and enjoy your nut-free chocolate ice cream cake!
Nutrition Facts
Calories |
7359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.6 g | 561% | |
| Saturated Fat | 244.3 g | 1222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 842.1 g | 306% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 669.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 15.1 mcg | 75% | |
| Calcium | 2071 mg | 159% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 4194 mg | 89% | |
*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.
