Description
This decadent Ice Cream Cake combines a moist chocolate cake base with a rich fudge layer and a generous layer of strawberry ice cream, all topped with fluffy homemade whipped cream. Perfect for celebrations, this frozen treat is easy to assemble and sure to impress with its luscious flavors and creamy textures.
Ingredients
Cake
- 1 cup (129g) unbleached all-purpose flour (spoon and level to measure)
- 7/8 cup (175g) granulated sugar
- 1/3 cup (30g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) sour cream
- 1/3 cup (79ml) vegetable oil (or canola oil)
- 1 large egg
- 2 tsp vanilla extract
Fudge Sauce
- 1 (10 oz) jar thick fudge sauce (about 1 cup)
Ice Cream Layer
- 48 oz. strawberry ice cream (or cookies and cream ice cream)
Whipped Cream Topping
- 2 cups heavy cream
- 3 Tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with heavy-duty 18-inch wide aluminum foil, ensuring the foil does not tear. Spray the bottom and lightly spray the sides with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add wet ingredients: Stir in the sour cream, vegetable oil, egg, and 2 teaspoons vanilla extract using a wooden spoon or spatula until the batter is smooth and well combined.
- Pour and level batter: Pour the batter into the prepared pan and spread evenly. For a perfectly level cake, optionally wrap a wet cake strip around the pan before baking.
- Bake the cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely on a wire rack, approximately 2 hours.
- Spread fudge sauce: Evenly spread the jarred fudge sauce over the cooled cake layer. Freeze the cake for 1 hour. Meanwhile, remove the ice cream from the freezer and place it in the fridge for the last 30 minutes to soften slightly.
- Assemble ice cream layer: Scoop out the softened ice cream in dollops over the fudge layer. Gently press and spread evenly to fill any gaps. Freeze for 2 hours until firm.
- Remove cake from pan: Take the cake from the freezer. Quickly run warm water around the outside edge of the springform pan ring (avoid getting the cake wet) to loosen it. Remove the ring and foil, then transfer the cake to a serving platter with the ice cream layer facing up. Return to freezer.
- Prepare whipped topping: In a large bowl, combine heavy cream, sugar, and vanilla extract. Using an electric mixer on medium-low speed, whip until mixture thickens slightly, then increase to high speed and whip until stiff peaks form.
- Apply whipped cream: Spread the whipped cream over the top of the cake, or cover the top and sides as desired. Optionally, pipe decorative swirls and add sprinkles or finely chopped chocolate for garnish.
- Final freeze: Freeze the cake until the whipped cream just begins to firm, about 1 hour. Then cover with foil to prevent freezer burn and freeze an additional hour or until completely firm. The cake can be stored frozen for up to 2 weeks.
- Serve: Slice and serve promptly after cutting to enjoy the cake at its best texture.
Notes
- Be careful when lining the springform pan with foil to avoid tears, which can cause leaks.
- Using a wet cake strip around the pan helps achieve an even cake but is optional.
- Allow ice cream to soften slightly before spreading to ensure smooth layering.
- Run warm water on the pan edges briefly to loosen the springform for easy removal without damaging the cake.
- This cake must remain frozen until serving; serve immediately after slicing to prevent melting.
- Leftover cake can be stored in the freezer wrapped in foil for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
