Chocolate Vanilla Ice Cream Cake
A no bake ice cream cake with a cookie crust, hot fudge, and whipped cream frosting.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Offset spatula
Ingredients
Main Ingredients
- 20 chocolate sandwich cookies crushed to fine crumbs
- 4 tbsp salted butter melted
- 4 cup chocolate ice cream slightly softened, one quart
- 4 cup vanilla ice cream slightly softened, one quart
- 12 oz hot fudge topping about one jar
- 2 cup heavy cream cold
- 1 cup powdered sugar
- 1 tsp clear vanilla extract
- ¼ cup sprinkles optional, for decoration
Instructions
Cooking
- Make the crust. Mix the cookie crumbs and melted butter until sandy, press into a 9 inch springform pan, and freeze for 15 minutes while you soften the ice cream.
- Stack the layers. Spread the chocolate ice cream over the crust, spoon on the hot fudge, then top with the vanilla ice cream and smooth the surface.
- Freeze. Cover with plastic wrap or foil and freeze for at least 4 hours or overnight until the center is completely firm.
- Whip the cream. Beat the cold cream in a chilled bowl to soft peaks, add the powdered sugar and clear vanilla, and keep beating until stiff.
- Frost. Remove the ring from the pan, cover the top and sides with whipped cream, and add sprinkles if using.
- Slice. Cut with a sharp knife dipped in warm water, wiping the blade between slices, and serve right away.
Notes
Substitutions: Use caramel sauce in place of hot fudge or swap in any two ice cream flavors you like.
Tips: Soften the ice cream until it spreads easily and keep the cream cold for stiff peaks.
Storage: Freeze the cake wrapped for up to two weeks. Nutrition does not include the optional sprinkles.