Fudge Sundae Ice Cream Cake

Indulge in the ultimate summer treat with this Fudge Sundae Ice Cream Cake, a no-bake masterpiece that layers rich chocolate cookie crust, creamy vanilla ice cream, luscious hot fudge, and fluffy whipped topping. Perfect for parties and celebrations, this dessert dazzles with its vibrant maraschino cherry garnish and optional sprinkle of crunchy chopped nuts. With minimal prep time and a freezer doing most of the work, this make-ahead ice cream cake is as easy to assemble as it is to devour. Whether you're craving a nostalgic sundae twist or looking for a show-stopping dessert centerpiece, this recipe delivers decadence in every bite.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies
• 6 tablespoons Unsalted butter
• 1.5 quarts Vanilla ice cream
• 1 cup Hot fudge sauce
• 2 cups Whipped topping
• 0.5 cup Chopped nuts (optional)
• 12 pieces Maraschino cherries (optional)

Directions

Step 1

Line a 9-inch springform pan with parchment paper for easy removal and set aside.

Step 2

Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs.

Step 3

Melt the butter in the microwave or on the stovetop, then mix it into the cookie crumbs until well combined.

Step 4

Press the cookie crumb mixture tightly into the bottom of the prepared springform pan to form the crust. Place in the freezer for 15 minutes to set.

Step 5

Remove the vanilla ice cream from the freezer and let it soften for about 10 minutes so it's easier to spread.

Step 6

Spread half of the softened vanilla ice cream evenly over the cookie crust. Place the pan back in the freezer for 20 minutes to let the ice cream firm up.

Step 7

Heat the hot fudge sauce in the microwave for 20-30 seconds until pourable, then drizzle half of it over the ice cream layer and spread evenly with a spatula. Freeze for another 10 minutes.

Step 8

Spread the remaining half of the vanilla ice cream over the fudge layer, then return the pan to the freezer for 20 minutes to set.

Step 9

Drizzle the remaining hot fudge sauce evenly over the top layer of ice cream and sprinkle with chopped nuts if desired.

Step 10

Spread the whipped topping gently over the fudge layer to create a smooth final layer.

Step 11

Decorate the top of the cake with maraschino cherries and additional chopped nuts if desired.

Step 12

Freeze the entire cake for at least 4 hours or overnight to ensure it is fully set.

Step 13

To serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan and parchment paper before slicing into pieces.

Nutrition Facts

Serving size	(2755g)

Amount per serving	% Daily Value*
Calories	8952.4

Total Fat 472.8g	0%
Saturated Fat 224.0g	0%
Polyunsaturated Fat 1.2g
Cholesterol 886.8mg	0%
Sodium 4525.9mg	0%
Total Carbohydrate 1133.4g	0%
Dietary Fiber 37.4g	0%
Total Sugars 778.0g
Protein 89.9g	0%

Vitamin D 48IU	0%
Calcium 2087.7mg	0%
Iron 35.1mg	0%
Potassium 4963.8mg	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: 46.5%

Protein: 3.9%

Carbs: 49.6%