Easy homemade Death by Chocolate Ice Cream Cake, chocolate and vanilla no-churn ice cream makes this a creamy delicious dessert recipe.|anitalianinmykitchen.com
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5 from 1 vote

Death by Chocolate Ice Cream Cake

Easy homemade Death by Chocolate Ice Cream Cake, chocolate and vanilla no-churn ice cream makes this a creamy delicious dessert recipe.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 685kcal
Author: Rosemary Molloy

Ingredients

COOKIE BASE

  • 1 1/2 cups chocolate wafer cookie crumbs 150 grams
  • 1/4 cup butter melted 50 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 ml
  • 1 teaspoon vanilla 4.20 grams

CHOCOLATE NO-CHURN ICE CREAM

  • 3/4 cup sweetened condensed milk 174 grams
  • 1 cup + 3 1/2 tablespoons whole or whipping cream 300 ml
  • 2 1/2 tablespoons unsweetened cocoa 18.45 grams

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 57 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

Calories: 685kcal