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Ice Cream Cake with Chocolate Cookie Crunch and Fudge Layer Recipe

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4.4 from 7 reviews

This indulgent Ice Cream Cake layers rich chocolate cake, crunchy Oreo crumbs, creamy ice cream, and a smooth chocolate fudge filling, all topped with fluffy whipped cream frosting and a luscious chocolate ganache drip. Perfect for celebrations or any time you want a homemade dessert that brings together the best of cake and ice cream in one treat.

Ingredients

Cake

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water

Crunchies

  • 3/4 cup (100g) Oreo crumbs (about 9 Oreos)
  • 1 1/2 tbsp butter, melted

Chocolate Fudge Filling

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 3 tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup (120ml) heavy whipping cream

Ice Cream Layer

  • 1.5 quart container ice cream of your choice

Whipped Cream Frosting

  • 2 cups (480ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 tsp vanilla extract

Decoration & Ganache

  • 1 cup mini chocolate chips (optional)
  • 3 oz (1/2 cup | 86g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream

Instructions

  1. Prepare the Cake Batter: In a large bowl, whisk together the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt. Add the egg, milk, and vegetable oil, mixing well. Then stir in vanilla extract and hot water, which will make the batter thin but smooth.
  2. Bake the Cake: Grease an 8-inch cake pan and line the bottom with parchment paper. Pour in the batter and bake at 300°F (148°C) for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool the cake in the pan for 5 minutes before transferring to a rack to cool completely.
  3. Make the Crunchies: Preheat the oven to 350°F (177°C). Mix Oreo crumbs with melted butter and spread evenly on a lined baking sheet. Bake for 8-10 minutes, then cool. Break up any large clumps into smaller pieces and set aside.
  4. Prepare the Chocolate Fudge Filling: Place chocolate chips, corn syrup, and vanilla extract in a bowl. Heat heavy cream until it just starts to boil, then pour over chocolate chips. Let sit for 2-3 minutes before whisking until smooth. Set aside to cool slightly.
  5. Soften Ice Cream: Let the ice cream sit at room temperature for 15-20 minutes until soft but not melted.
  6. Line Pan for Assembly: Line the same 8-inch pan with two layers of plastic wrap crossed over each other to make lifting the final cake easier. Press the wrap firmly against bottom and sides.
  7. Layer Ice Cream: Stir softened ice cream until creamy and spread evenly in the lined pan.
  8. Add Crunchies and Fudge: Sprinkle the Oreo crunchies evenly over the ice cream, then spread the chocolate fudge filling on top. Freeze for about 10 minutes to let the fudge firm slightly.
  9. Top with Cake Layer: Place the cooled chocolate cake on top of the fudge layer, upside down so the flat bottom becomes the top of the ice cream cake. Wrap the overhanging plastic wrap around the cake and freeze for 3-4 hours until fully firm.
  10. Remove and Turn Out Cake: Use the plastic wrap to lift the frozen cake out of the pan. Transfer it onto a serving platter or cake circle, then carefully peel off the wrap from the top.
  11. Make Whipped Cream Frosting: Beat cold heavy cream, powdered sugar, and vanilla extract in a mixer until stiff peaks form.
  12. Frost the Cake: Quickly frost the ice cream cake with the whipped cream to prevent melting. Press mini chocolate chips into the base edge if desired. Return to freezer immediately.
  13. Prepare Chocolate Ganache Drip: Heat heavy cream until it begins to boil and pour over the remaining chocolate chips. Let sit 2-3 minutes, whisking until smooth.
  14. Decorate with Ganache and Piping: Drizzle the ganache over the cake edges for a drip effect. Use any remaining whipped cream to pipe decorative shells on top and add extra toppings like cookie dough or other decorations.
  15. Freeze and Store: Keep the cake in the freezer in an airtight container. It’s best enjoyed within a week.

Notes

  • Make sure the ice cream is softened but not melted before layering to achieve smooth spreading.
  • Use an 8-inch pan for perfect sizing and layering.
  • Line your pans well with parchment paper and plastic wrap to make cake removal easier without damage.
  • The cake is best stored frozen and consumed within a week for optimal texture and flavor.
  • Feel free to customize the ice cream flavor to your preference—vanilla, chocolate, or any other.
  • Let the chocolate fudge filling cool slightly before spreading, so it doesn’t melt the ice cream.
  • Whipped cream frosting should be applied quickly to avoid ice cream melting.
  • You can substitute the light corn syrup with honey or golden syrup if needed.

Find it online: https://lauracooks.com/ice-cream-cake-with-chocolate-cookie-crunch-and-fudge-layer-recipe/