Chocolate Ice Cream Cake

Indulge in the ultimate dessert experience with this decadent Chocolate Ice Cream Cake, a show-stopping combination of rich flavors and irresistible textures. This recipe layers a buttery chocolate cookie crust, a moist cocoa-infused cake, and velvety chocolate ice cream, all swirled with luscious chocolate syrup for a heavenly finish. Perfect for special occasions or as an everyday treat, this frozen delight is easy to assemble and packed with crowd-pleasing appeal. With its balance of creamy, crunchy, and fluffy elements, this chocolate lover's dream dessert will leave everyone craving more. Serve it straight from the freezer for a slice of pure chocolate bliss!

Nutriscore Rating: 45/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams Chocolate cookies
• 100 grams Unsalted butter
• 125 grams All-purpose flour
• 50 grams Cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 200 grams Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 125 milliliters Buttermilk
• 1000 milliliters Chocolate ice cream
• 100 milliliters Chocolate syrup

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a food processor, crush the chocolate cookies into fine crumbs.

Step 3

Melt 100 grams of butter and mix with the cookie crumbs until well combined.

Step 4

Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.

Step 5

Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 6

In a bowl, mix flour, cocoa powder, baking soda, and salt together.

Step 7

In a separate large bowl, beat together sugar and 100 grams of softened butter until light and fluffy.

Step 8

Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Step 9

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture.

Step 10

Pour the batter into a greased and floured 8-inch round cake pan.

Step 11

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Step 12

Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Step 13

Let the chocolate ice cream soften at room temperature until spreadable, about 10 minutes.

Step 14

Place the cooled cake onto the prepared cookie crust in the springform pan.

Step 15

Spread the softened chocolate ice cream over the cake layer, smoothing the top with a spatula.

Step 16

Drizzle chocolate syrup over the top of the ice cream and use a spatula to gently swirl it in.

Step 17

Cover the pan with plastic wrap and freeze the cake for at least 4 hours or until firm.

Step 18

Before serving, remove the cake from the freezer and let it sit for 10 minutes.

Step 19

Release the cake from the springform pan, slice, and serve.

Nutrition Facts

Serving size	(1608.9g)

Amount per serving	% Daily Value*
Calories	4743.6

Total Fat 208.3g	0%
Saturated Fat 121.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 785.1mg	0%
Sodium 3652.5mg	0%
Total Carbohydrate 713.0g	0%
Dietary Fiber 36.6g	0%
Total Sugars 507.4g
Protein 70.1g	0%

Vitamin D 194.4IU	0%
Calcium 980.0mg	0%
Iron 27.9mg	0%
Potassium 3205.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 5.6%

Carbs: 57.0%