This easy Chocolate Vanilla Ice Cream Cake is a quick and easy no-bake dessert idea. A delicious crumb base with layers of chocolate fudge, crumbled cookies and vanilla and chocolate ice cream. So good!
Living in Italy makes me eat lots and lots of ice cream! Especially when the heat is, and trust me on this, non stop! Non Stop since the beginning of June.
And of course not just because it’s hot but because the ice cream (gelato) is absolutely amazing. But to tell you the truth, I think pretty well all ice cream is worth eating especially served as a Cake!
How to make it
Combine melted butter and cookie crumbs, spread on the bottom of the prepared cake pan and press down firmly.
Remove cookie crumb base from freezer and spread with fudge sauce, sprinkle the coarsely chopped cookies on top (gently press down).
Top with the softened chocolate ice cream and freeze for 10-15 minutes, top with the softened vanilla ice cream. Place in freezer for at least 1 hour or until very firm.
Remove from freezer and drizzle with melted cooled milk chocolate before serving. Before serving top with whipped cream and sprinkles or flakes of chocolate, if desired.
How to store it
Any leftover ice cream cake should be stored in the freezer, store it in a freezer safe air tight container or bag. It should be consumed within seven days.
Different ways to make it
If chocolate isn’t for you then you can substitute:
- For the cookie base – digestive cookies, graham cracker crumbs, shortbread crumbs or your favourite.
- For the fudge sauce – butterscotch, strawberry, maple syrup, caramel or even chocolate
- For the ice cream – strawberry, vanilla, ripple or of course any of your favourites.
More Ice Cream Recipes
Death By Chocolate Ice Cream Cake
Easy Chocolate Caramel Ice Cream Pie
So if you are looking for a delicious and easy Ice Cream Cake to make this summer why not try this Easy Double Chocolate Ice Cream Cake. Enjoy!
Chocolate Vanilla Ice Cream Cake
Ingredients
- 1 1/4 cups chocolate wafer cookie crumbs (112 grams)
- 1/4 cup butter melted (52 grams)
- 3/4-1 cup fudge sauce (more or less) room temperature* (221-295 grams)
- 1-2 cups coarsely crushed oreo cookies (chunks not ground but not too big) (12-24 cookies)
- 3-4 cups chocolate ice cream (let soften for easy spreading) (450-600 grams)
- 3-4 cups vanilla ice cream (let soften for easy spreading) (450-600 grams)
*If the sauce is cold from the fridge then warm it up a bit so it is easier to spread.
EXTRAS
- 3 ounces melted milk chocolate (melt with microwave or over a pot of boiling waterlet cool) (75 grams)
- whipped cream
Instructions
- Line an 8 inch (20cm) round cake pan with plastic wrap or parchment paper.
- Combine melted butter and cookie crumbs, spread on the bottom and about 1/2 inch up the sides of the prepared cake pan (the sides don't have to be even) and press down firmly. Place in the freezer for at least 15 minutes.
- Remove cookie crumb base from freezer and spread with fudge sauce, sprinkle the coarsely chopped oreos on top (gently press down). Top with the softened chocolate ice cream and freeze for 10-15 minutes, top with the softened vanilla ice cream. Place in freezer for at least 1 hour or until very firm.
- Remove from freezer and drizzle with melted cooled milk chocolate before serving.
- Before serving top with whipped cream and sprinkles or flakes of chocolate, if desired. Enjoy!
Nutrition
Update from August 7, 2015.
