Chocolate Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This chocolate ice cream cake is my go to dessert when I want something impressive but don't have much time. With just 45 minutes total from start to table, it's perfect for weeknight entertaining or satisfying a chocolate craving fast. The heavy cream in this recipe provides important fat soluble vitamins and calcium while creating that luxuriously smooth texture we all crave. Best of all, most of these ingredients are pantry staples, so you probably have everything on hand already. It's decadent, simple to make, and honestly hard to mess up.
Ella x
Ingredients
- 400ice cream base
- 200 gchocolate chips
- 150 mlheavy cream
- 100 ggranulated sugar
- 3 eggeggs
- 50 gunsalted butter
- 1 mLvanilla extract
- 50 gcocoa powder
- 100 gall-purpose flour
- 5 gsalt
- 100 gmilk chocolate chips
- 400 mlwhipped cream
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line an 8-inch springform pan with parchment paper.
Tip: Optional: You can also use a 9-inch round cake pan.
- 2
In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
Tip: Make sure to sift the cocoa powder for the best flavor.
- 3
In a large bowl, combine the ice cream base, heavy cream, granulated sugar, and vanilla extract. Whisk until smooth.
Tip: Use an electric mixer for a creamier texture.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: This will help incorporate air and ensure a smooth texture.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Fold the melted chocolate into the ice cream base mixture until well combined.
Tip: Be gentle to avoid introducing air.
- 7
Pour the batter into the prepared springform pan and smooth the top.
Tip: Use a spatula to remove any air pockets.
- 8
Bake for 25-30 minutes or until the edges are set and the center is still slightly jiggly.
Tip: Avoid overbaking, as this can lead to a dry cake.
- 9
Remove from the oven and let cool completely in the pan.
Tip: This is the hardest part – waiting for it to cool down!
- 10
Once cooled, top with whipped cream and chocolate shavings.
Tip: You can also use chocolate ganache or chocolate sauce for a different look.
- 11
Serve immediately and enjoy!
Tip: You can also refrigerate for up to 24 hours for a more set texture.
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