Description
chocolate ice cream cake recipe, make-ahead dessert, frozen cake, no-churn ice cream cake, chocolate layer cake, summer dessert
Ingredients
For the Cake Base:
1 box chocolate cake mix
Ingredients called for on the box (typically eggs, oil, and water)
OR 1 batch of your favorite homemade chocolate cake
For the Ice Cream Layer:
2 cups heavy whipping cream, cold
1 can (14 oz) sweetened condensed milk
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Optional garnishes: chocolate shavings, sprinkles, or fresh berries
Instructions
Bake chocolate cake according to box directions or your favorite recipe in a 9-inch round cake pan. Allow to cool completely.
In a large bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes with an electric mixer.
In another bowl, whisk together sweetened condensed milk, cocoa powder, vanilla, and salt until smooth
Gently fold whipped cream into chocolate mixture until fully incorporated, being careful not to deflate the whipped cream.
Line a 9-inch springform pan with plastic wrap, leaving overhang on all sides. Place cooled cake in bottom of pan.
Pour ice cream mixture over cake layer, smoothing top with spatula. Cover with plastic wrap overhang and freeze for at least 6 hours or overnight.
About an hour before serving, make ganache by placing chocolate chips in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
Remove cake from freezer and release from springform pan. Place on serving plate and pour ganache over top, allowing it to drip down sides.
Return cake to freezer for 10 minutes to set ganache.
Remove from freezer 10-15 minutes before serving to soften slightly for easier cutting.
Notes
The cake layer should be about 1 to 1.5 inches tall
Ensure sweetened condensed milk mixture is completely smooth before folding in whipped cream
For clean slices, dip knife in hot water and wipe dry between cuts
Can be made up to 2 weeks in advance when well-wrapped in freezer
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 52g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: chocolate ice cream cake recipe, make-ahead dessert, frozen cake, no-churn ice cream cake, chocolate layer cake, summer dessert