Chocolate Freckle Ice Cream Cake
Indulge in the ultimate no-bake summer dessert with this decadent Chocolate Freckle Ice Cream Cake! Featuring a buttery chocolate wafer crust, creamy layers of vanilla ice cream, and a rich topping made with melted dark and milk chocolate, peanut butter, and heavy cream, this show-stopping treat is as easy to make as it is delicious. Topped with a generous sprinkle of colorful chocolate freckles, this dessert is irresistibly fun and perfect for every celebration. With just 30 minutes of prep time and no cooking required, it’s a fuss-free way to wow your guests. Serve this lush frozen masterpiece at parties, birthdays, or whenever you crave a sweet, chocolatey escape. Perfect for ice cream lovers, chocolate enthusiasts, and effortless entertaining!
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Ingredients
- 300 grams Chocolate wafer cookies
- 100 grams Unsalted butter, melted
- 1.5 liters Vanilla ice cream, softened
- 200 grams Dark chocolate, melted
- 100 grams Milk chocolate, melted
- 100 grams Creamy peanut butter
- 200 ml Heavy cream
- 100 grams Chocolate freckles (sprinkles)
Directions
Step 1
Line a 9-inch (23 cm) springform pan with parchment paper and set aside.
Step 2
In a food processor, crush the chocolate wafer cookies until fine crumbs form. Add the melted butter and pulse until well combined.
Step 3
Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the freezer to chill for 10 minutes.
Step 4
Scoop the softened vanilla ice cream onto the chilled crust and spread it evenly using a spatula. Ensure the layer is smooth and uniform. Freeze for 30 minutes, or until firm.
Step 5
In the meantime, combine the melted dark chocolate, melted milk chocolate, peanut butter, and heavy cream in a mixing bowl. Whisk until smooth and silky.
Step 6
Pour the chocolate mixture over the firm ice cream layer, spreading it evenly across the top. Tap the pan gently on the counter to remove air bubbles.
Step 7
Sprinkle the chocolate freckles (sprinkles) generously over the top while the chocolate layer is still wet, pressing them lightly to ensure they stick.
Step 8
Return the cake to the freezer and allow it to set for at least 4 hours, or overnight for best results.
Step 9
When ready to serve, remove the pan from the freezer and let it sit at room temperature for 5 minutes. Run a warm knife around the edges to release the cake, then remove the springform ring.
Step 10
Slice into pieces using a sharp knife dipped in warm water and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (2594.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8611.0 |
| Total Fat 536.2g | 0% |
| Saturated Fat 290.5g | 0% |
| Cholesterol 1099.9mg | 0% |
| Sodium 3030.2mg | 0% |
| Total Carbohydrate 862.9g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 669.9g | |
| Protein 109.4g | 0% |
| Vitamin D 149.4IU | 0% |
| Calcium 2434.5mg | 0% |
| Iron 42.9mg | 0% |
| Potassium 5701.3mg | 0% |
Source of Calories