Ice Cream Cake

Chocolate and vanilla ice cream layered with a fudgy chocolate centre and crunchy cookie crumbs, all finished with whipped cream and sprinkles. A make-ahead party showstopper.

Total time: 6 hr 35 min
Servings: 12
Difficulty: Medium

Ice cream cake — Sweet moments, naturally.

Ingredients

Chocolate cookie crunchies

¾ cup (100 g) chocolate sandwich cookie crumbs (about 9 cookies)
1 ½ tbsp butter, melted

Ice cream layers

1 (1.5 quart) container vanilla ice cream
1 (1.5 quart) container chocolate ice cream

Chocolate fudge

6 oz (1 cup) dark chocolate chips
½ tsp vanilla extract
½ cup (120 ml) heavy whipping cream

Whipped cream

2 cups (480 ml) heavy whipping cream, cold
1 ½ tsp vanilla extract
sprinkles

Directions

Bake the cookie crunchies.
Heat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat. Stir the cookie crumbs with the melted butter, spread them on the sheet and bake for 8 to 10 minutes. Cool, then break up any big clumps.
Add the chocolate ice cream layer.
Line an 8x3-inch cake pan with plastic wrap, leaving plenty hanging over the sides. Soften the chocolate ice cream for about 20 minutes, spread it evenly in the pan and freeze for 30 minutes.
Make the fudge layer.
Heat the ½ cup cream until it just starts to boil, pour it over the chocolate chips and leave for 2 to 3 minutes, then whisk until smooth with the vanilla. Spread over the chocolate ice cream and freeze for about 10 minutes.
Add the crunchies.
Scatter the cookie crunchies over the fudge and freeze for about 2 hours, until mostly firm.
Add the vanilla layer.
Soften the vanilla ice cream for about 20 minutes, spread it over the top and freeze until firm, 2 to 3 hours.
Unmould and frost.
Lift the cake out with the plastic wrap onto a cake board or plate and return it to the freezer. Whip the cold cream with the vanilla on high speed to stiff peaks, then frost the cake and decorate with sprinkles.
Freeze until serving.
Keep the cake in the freezer until you're ready to serve.

Keep well covered in the freezer and eat within 4 to 5 days.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

115 g sugar = 648 calories; 1 cup brown sugar = 772 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.