Death By Chocolate Ice Cream Cake is just that, so much chocolate, you are going to love it. Creamy homemade No-Churn Ice Cream with a delicious decadent Chocolate Ganache. Death by Chocolate Ice Cream Cake will definitely become one of your summer favorites, fast and easy.
Nothing better than making a dessert and knowing that you don’t have to turn on the oven. I have been dying to make an over the top Ice Cream Cake for a while now.
So last weekend I got my chance when my daughter’s best friend came over for lunch. She loves food and like me, especially desserts. So I knew this Chocolate Ice Cream Cake would be perfect.
The girls met 9 years ago when they took swimming lessons together. They hit it off immediately and to tell the truth I found a very good friend in her mother.
Lasagna is usually the Pasta of choice for these visits and a Super Tasty Dessert. Although forget the Nutella, probably one of the few Italians or Italian kids who doesn’t like Nutella.
This Death by Chocolate Ice Cream Cake is practically all homemade, from the Vanilla and Chocolate Ice Cream to the Chocolate Glaze.
I guess if you really want to go all out you could make your own Chocolate Sauce, but I used a really good store-bought instead.
Death By Chocolate Ice Cream Cake
To start I lined an eight inch loaf pan with plastic wrap, it was so easy to remove the cake. Then for the base I used a simple chocolate wafer cookie.
I started my Ice Cream layers with a No-Churn Vanilla Ice Cream, believe me using no-churn ice cream is so much easier than waiting for a store-bought to soften.
Just pour your no-churn ice cream on top, it doesn’t stick to the cookie base when you try to spread it like it would with store-bought.
I then drizzled a good amount, so don’t be shy of some chocolate sauce on top, poured half of my Chocolate No-Churn on top, again a good drizzle of chocolate sauce and finished with the last half of the Vanilla.
I froze it over-night and just before serving I made my Chocolate Glaze and poured it over the Death by Chocolate Ice Cream Cake. So what are you waiting for? Slice it up and enjoy!
Easy homemade Death by Chocolate Ice Cream Cake, chocolate and vanilla no-churn ice cream makes this a creamy delicious dessert recipe.
- 1 1/2 cups chocolate wafer cookie crumbs 150 grams
- 1/4 cup butter melted 50 grams
- 3/4 cup sweetened condensed milk 174 grams
- 1 cup + 3 1/2 tablespoons whole or whipping cream 300 ml
- 1 teaspoon vanilla 4.20 grams
- 3/4 cup sweetened condensed milk 174 grams
- 1 cup + 3 1/2 tablespoons whole or whipping cream 300 ml
- 2 1/2 tablespoons unsweetened cocoa 18.45 grams
- 1 1/4 cups mini dark chocolate chips (good quality) or 1 cup dark and 1/4 milk chocolate 225 grams
- 1/2 cup whole / whipping cream 116 grams
- 1/4 cup butter 57 grams
- 1 cup chocolate sauce
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Place 2 medium-large glass bowls and beaters in freezer for approximately 15 minutes.
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Line an 8 x 4 inch (20 x 10 centimeteloaf pan with plastic wrap, make sure the plastic hangs over the edges of the loaf pan.
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Heat butter until melted, stir in cookie crumbs and place at the bottom of the loaf pan, flatten with the bottom of a glass until firm, place in refrigerator while making the no-churn ice cream.
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In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
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Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, set aside.
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In a small bowl whisk together sweetened condensed milk and cocoa, set aside.
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Remove the second bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the cocoa/sweetened condensed milk mixture, then fold in the rest of the whipped cream mixture, set aside.
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Remove loaf pan from the fridge, pour 1/2 the Vanilla Ice Cream into the pan, drizzle with chocolate sauce, cover with half of the Chocolate, drizzle again with chocolate sauce and then cover again with the rest of the Vanilla Ice Cream, (or vice versa if you prefer)**. Freeze until firm for approximately 5 hours.
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Heat butter and cream until butter is melted, mix together, add the chips and stir until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2 minutes to cool.Remove from freezer, remove cake from loaf pan and place on a plate, cover with Ganache, serve immediately. Enjoy!
Absolutely loved making this with my daughter x
Hi Caroline, thanks so glad you both enjoyed it.
Absolutely divine!. I was looking to make a home-made ice cream cake for my hubby’s birthday and found your recipe. I followed your advice to make the ice cream at home even though I was thinking of getting store ice cream.
Best advice ever….this is the creamiest, smoothest ice cream I’ve ever had. I opted for cappuccino flavour instead of chocolate by adding some instant coffee during whipping and just did two layers, vanilla and cappuccino. Used chopped Oreos in the middle of the layers.
We usually get birthday ice cream cakes from DQ but this is WAY better than anything we could have gotten from there! Big Hit, thank you!
Hi Natalie, I am so glad you enjoyed it, and your cappuccino oreo sounds delicious. Happy Belated Birthday to your Husband. Have a great weekend.
This looks like one decadent cake!
Thanks Megan, it really is. Have a great weekend.
What a beautiful dessert – and so delicious! Can’t wait to try this one!
Hi Christie, thanks it’s really good, hope you enjoy it.
I wanna be dead! 🙂
Well I guess it is a good way to go! Can’t beat chocolate.
Can’t even tell you how perfect this is for me. Love it!
So glad you like it Meaghan. Have a great weekend.