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.
This easy Homemade Ice Cream Cake will definitely become one of your summer favourites, 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.
How to make it
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.
How to store it
Any leftover cake should be stored in an airtight freezer safe container in the freezer. It will keep for up to two weeks.
So what are you waiting for? Why not give this Death By Chocolate Ice Cream a try and let me know what you think! Enjoy.
Death by Chocolate Ice Cream Cake
Ingredients
COOKIE BASE
- 1 1/2 cups chocolate wafer cookie crumbs (150 grams)
- 1/4 cup butter melted (53 grams)
VANILLA NO-CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (174 grams)
- 1 cup + 3 1/2 tablespoons whole or whipping cream (300 grams)
- 1 teaspoon vanilla
CHOCOLATE NO-CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (174 grams)
- 1 cup + 3 1/2 tablespoons whole or whipping cream (300 grams)
- 2 1/2 tablespoons unsweetened cocoa
CHOCOLATE GANACHE
- 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 (53 grams)
FILLING
- 1 cup chocolate sauce
Instructions
- Place 2 medium-large glass bowls and beaters in freezer for approximately 15 minutes.
- 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.
COOKIE BASE
- 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.
VANILLA NO-CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
- 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.
CHOCOLATE NO-CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and cocoa, set aside.
- 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.
PUTTING THE CAKE TOGETHER
- 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.
CHOCOLATE GANACHE
- 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!
Nutrition
Updated May 2016.
