Chocolate Ice Cream Cake

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Over the top delicious and decadent, this Chocolate Ice Cream Cake combines layers of a cookie crust, creamy homemade vanilla and chocolate ice cream, rich chocolate sauce then is topped with a luscious chocolate ganache.

Chocolate Ice Cream Cake

What you need:

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butter

vanilla

and more...

cocoa powder

Combine cookie crumbs with butter then place the crumb mixture into the bottom of the loaf pan and flatten. Chill.

1

Next, make your vanilla no-churn ice cream by whisking together the sweetened condensed milk and vanilla in one bowl.

2

With electric beaters, whip the heavy cream until stiff peaks form.

3

Add a small amount of the whipped cream mixture to the sweetened condensed milk mixture, combine and then gently fold in the remaining mixture.

4

Now it’s time to make your no-churn chocolate ice cream! In a small bowl combine your sweetened condensed milk with the cocoa powder.

5

In an electric mixer, beat the cream until stiff peaks form. Add a small amount of the whipped cream mixture to the sweetened condensed cocoa mixture

6

Assemble your ice cream cake by first removing the loaf pan with the cookie base from the fridge. Pour ½ the vanilla ice cream over it,  drizzle with ½ the chocolate sauce

7

Cover with ½ of the chocolate ice cream, drizzle again with chocolate sauce, then cover again with the remaining  vanilla ice cream.

8

Make your chocolate ganache. Remove your frozen cake from the freezer and lift out of the loaf pan to a plate. Cover with ganache.

9

Best pan to use: The best size pan to use is an 8 or 9 inch loaf pan.

Expert tips

Toppings: Fresh berries, sprinkles, mini chocolate chips or chopped nuts would all be great.

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