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Ice Cream Cake with an array of Biscuits and Cookies as Toppings.

Ice Cream Cake Recipe

In the realm of desserts, few concoctions can rival the allure and irresistible appeal of an ice cream cake. This masterpiece of frozen delight, a symphony of textures and flavors, has captivated taste buds for generations, transforming ordinary celebrations into extraordinary occasions.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 Slices
Calories 413 kcal

Ingredients
  

For the cake:

  • 1 1/2 cups 300 g all-purpose flour
  • 3/4 cup 150 g granulated sugar
  • 1/2 cup 62.5 g unsweetened cocoa powder
  • 1 1/2 teaspoons 9 g baking powder
  • 1/2 teaspoon 2 g baking soda
  • 1/4 teaspoon 1.5 g salt
  • 1/2 cup 113.5 g unsalted butter, softened
  • 2 large eggs
  • 1/2 cup 115 g sour cream
  • 1 teaspoon 4 g vanilla extract

For the hot fudge sauce:

  • 1/2 cup 119 g heavy whipping cream
  • 1/2 cup 170.5 g light corn syrup
  • 1/3 cup 73.33 g packed light brown sugar
  • 1/4 cup 21.5 g unsweetened cocoa powder
  • 1/4 cup 59.15 g water
  • 1/4 teaspoon 1.5 g salt
  • 8 ounces 226.8 g semisweet chocolate, chopped
  • 3 tablespoons 42 g unsalted butter
  • 1 teaspoon 4 g vanilla extract

For the assembly:

  • 24 Oreo cookies broken into bite-sized pieces
  • 1 pint vanilla ice cream
  • 1 pint strawberry ice cream

For the whipped cream frosting:

  • 1 cup 226 g heavy whipping cream
  • 1/4 cup 50 g powdered sugar
  • 1 teaspoon 4 g vanilla extract

Instructions
 

Make the cake:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan before frosting.

Make the hot fudge sauce:

  • In a medium saucepan, whisk together the heavy whipping cream, corn syrup, brown sugar, cocoa powder, water, and salt.
  • Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened.
  • Remove from heat and stir in the chocolate, butter, and vanilla extract until smooth.
  • Let the sauce cool completely before using.

Assemble the cake:

  • Place the cooled cake layer on a serving platter.
  • Spread a thick layer of hot fudge sauce over the cake.
  • Sprinkle the crumbled Oreos over the hot fudge sauce.
  • In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Frost the top and sides of the cake with the whipped cream frosting.
  • Scoop the vanilla ice cream into the center of the cake and spread it evenly.
  • Scoop the strawberry ice cream on top of the vanilla ice cream and spread it evenly.
  • Freeze the cake for at least 2 hours, or until solid.
  • Decorate the cake with additional whipped cream frosting, sprinkles, and cherries, if desired.
  • Enjoy!
Keyword Ice Cream Cake