This Easy Ice Cream Cake is made with a chocolate wafer base, two types of no churn ice cream, Ferrero Roche Chocolates and a drizzle of melted chocolate to bring it all together. Ice Cream lovers will love it!
Ice Cream Cake
Every birthday I ask my kids what they want for a Birthday Cake. This year it seems Italian Chocolates were the theme. From my eldest’s Baci Chocolate Cake to my youngest Ferrero Roche Ice Cream Cake.
If there are two things my youngest daughter can’t get enough of, they are Ice Cream and Strawberries. And I am sure she would love this Strawberry Shortcake Ice Cream Cake.
But this year she decided her favourite Chocolates and of course Ice Cream needed to come together.
How to Make No Churn Ice Cream
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In a small bowl whisk together the sweetened condensed milk and vanilla, set aside.
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Whip the whole cream until stiff peaks form.
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Then add a little whipped cream to the vanilla/sweetened condensed milk mixture.
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This makes it easier to combine.
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Fold in the rest of the whipped cream mixture and combine. It’s now ready to be frozen as is in a pan of choice or used in this Ice Cream Cake.
- Be sure to freeze until firm, for at least 3-5 hours or over night is probably best.
How to Make a Ferrero Roche Ice Cream Cake
To make the Ferrero Roche Ice Cream I used the basic Vanilla No Churn Ice Cream Recipe and I folded in about 15 Ferrero Roche Chocolates which I broke into large pieces.
I then added some Hazelnut Cream (Nutella) but I made sure to just swirl it in a couple of times, I didn’t want it completely mixed in.
I really wanted as much chocolate as possible, so I made the base with chocolate wafer cookies and melted butter. Although you could use graham cracker crumbs or even your favourite cookie of choice as a base.
Ferrero Roche Ice Cream Cake
I then added a layer of half the vanilla no churn ice cream, then the Ferrero Roche Ice Cream and the remaining vanilla no churn. Be sure to cover it an air tight container or freezer bag, and freeze the cake until firm. At least 3-4 hours or better still over night.
Before serving I drizzled the cake with melted milk chocolate, but you can use whatever chocolate you prefer, white, dark or milk. Then I topped the cake with a few more whole chocolates and why not add a drizzle of more melted chocolate!?
I mean it is a birthday cake!
How long will an Ice Cream Cake Keep?
An Ice Cream Cake will last 6-7 days in the freezer. Be sure to store it in an air tight container or plastic freezer bag.
It is best to let the Cake sit a bit before serving if it is extremely hard.
So with the warm weather coming our way, this Easy Ice Cream Cake would make the perfect No Bake Dessert. I hope you give this cake a try and let me know what you think.
Easy Ice Cream Cake Recipe
Ingredients
COOKIE BASE
- 1 1/2 cups chocolate wafter cookies (or cookie of choice) (150 grams)
- 1/4 cup butter melted (50 grams)
VANILLA NO CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (170 grams)
- 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
- 1 teaspoon vanilla
FERRERO ROCHE NO CHURN ICE CREAM
- 3/4 cup sweetened condensed milk (170 grams)
- 1 cup + 3 1/2 tablespoons whole / whipped cream cold (270 grams)
- 15 Ferrero Roche chocolates coarsely chopped
- 1/4 cup Nutella (softened) (75 grams)
TOPPING
- 3 1/2 - 5 ounces chocolate (white, dark or milk) (100 - 150 grams)
- 5-10 Ferrero Roche chocolates (whole)
Instructions
- Line an 8 inch (20 cm) high top cake pan with crumpled* parchment paper.
COOKIE BASE
- Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, cover the pan with plastic wrap and place in the freezer while you prepare the vanilla no churn ice cream.
VANILLA NO CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
- In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely mixed.
- Remove the base from the freezer and spread evenly with half the vanilla ice cream . Cover with plastic wrap and freeze.
FERRERO ROCHE NO CHURN ICE CREAM
- In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
- In a large bowl whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture, (this to make it easier to combine), then fold in the rest of the whipped cream mixture and combine gently until completely combined. Then fold in the coarsely chopped Ferrero Roche chocolates and add the Nutella (softened) swirl 2-3 times just to add.
- Remove the base from the freezer and spread evenly the Ferrero Roche Ice Cream over the vanilla ice cream, then spread with the remaining vanilla ice cream. Place in an airtight container or freezer bag and freeze 3-5 hours or over night.
TOPPING
- Remove the cake from the freezer once it is completely frozen (just before serving). Drizzle 3/4 of the melted chocolate over the ice cream cake, place the Ferrero Roche whole chocolate on top then drizzle the chocolates with the remaining melted chocolate. If cake is frozen solid then let it sit until it is easier to cut. Serve. Enjoy!
