I make this Double Chocolate Ice Cream Cake at least three times in the summer. It is the perfect quick and Easy Summer Dessert. Every one will love it.
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 Yummy Cake.
I have been wanting to share this recipe for quite a while but with the heat I knew it would be a big challenge.
And a challenge it was. Did you know ice cream starts to melt in 15 seconds in 40 degree heat? There it was like the witch in the Wizard of Oz, melting right before my eyes.
And not only was I battling the heat, but also two kids armed with forks! I literally had seconds to photograph this Ice Cream Cake.
I make my Double Chocolate Ice Cream Cake with a chocolate wafer cookie crust, on top I spread it some melted semi sweet chocolate.
This time I used a vanilla ice cream, but I am sure whatever your favourite ice cream is would work just fine. I then drizzled melted milk chocolate on top.
I topped it up with a nice helping of whipped cream and some flakes of chocolate. Who could resist?
Fast, easy and delicious! Enjoy!
Easy Double Chocolate Ice Cream Cake
Ingredients
- 1 1/4 cups chocolate wafer cookie crumbs 112 grams
- 1/4 cup butter melted 62 grams
- 3 ounces melted semi sweet chocolate (melt with microwave or over a pot of boiling water let cool) 75 grams
- 3-4 cups ice cream let soften for easy spreading 500 grams
- 3 ounces melted milk chocolate (melt with microwave or over a pot of boiling waterlet cool) 75 grams
- whipped cream
- chocolate sprinkles or flakes
Instructions
- In a 7 x 2 1/2 inch (18 x 6 centimeter) cake pan (line it with plastic wrap). You could probably use an 8 inch cake pan, it just won't be as high).
- Combine melted butter and cookie crumbs, spread on the bottom of the plastic lined cake pan and press down firmly. Place in the freezer for at least 15 minutes.
- Remove cookie crumb base from freezer and spread with melted cooled semi sweet chocolate. Top with softened ice cream (flavour of choice). Place in freezer for at least 20 minutes.
- Remove from freezer and drizzle with melted cooled milk chocolate. Place in freezer for at least an hour before serving.
- Before serving top with whipped cream and sprinkles or flakes of chocolate. Enjoy!
Nutrition
Diane says
June 1, 2016 at 11:44 pmThat is a beautiful photograph and recipe! OMG Rosemary, I did drool looking at the those pics and reading this post! Of course if I was there at the time those kids with the forks never would have stood a chance. I love ice cream cake!
Rosemary says
June 7, 2016 at 4:32 pmHi Diane, thank you and I have to agree, best thing about summer is Ice Cream cake.
stephanie says
August 17, 2015 at 9:52 pmYUM! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Rosemary says
August 17, 2015 at 10:23 pmHi Stephanie, thanks so much, I will be back for sure.
Phyllis VerifiedMom says
August 15, 2015 at 4:24 amThanks so much for sharing this on #SimplySundays link up. It look absolutely yummy! I can’t wait to try it! Ice cream is my weakness!
Rosemary says
August 17, 2015 at 10:24 pmHi Phyllis, thanks so much, hope you enjoy it!
Ann says
August 7, 2015 at 6:11 pmRosemary, your recipes make it hard to stay on a diet. Every time I make one of your recipes I take a “little” piece and send the rest upstairs to my daughter and her family. Last week I made your peach crumb cake. Well, the crumbs were the best I’ve ever had. As usual, after taking a small piece, I gave the remainder to my daughter. When I asked for a little piece later in the day, there was no more. This recipe looks so mouthwatering. I think I’ll make it this weekend. Let’s see how long it lasts. Thank you for another great one. Have a wonderful weekend.
Marisa Franca @ All Our Way says
August 7, 2015 at 4:51 pmOkay! I need some advice. How do you focus and not drool at the same time? The recipe looks and sounds wonderful!! Thank you for sharing.
Diane P. says
August 7, 2015 at 4:34 pmOh, Rosemary! This looks delicious———there goes my waistline—–expanding again! But, I am going to make it anyway. How refreshing with these hot summer days! Your pictures are lovely!
thesurprisedgourmet says
August 7, 2015 at 12:04 pmThat does look delicious. We’ve been extremely hot here in Alabama (USA) too. This dessert would make a great surprise birthday cake.