Fudgy Ice Cream Cake Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 fudgey-ice-cream-cake-med108462.jpg

Ingredients Ingredient Checklist Cooking spray 1/4 cup light corn syrup 1 3/4 cups heavy cream, divided 1/2 stick unsalted butter 2/3 cup granulated sugar 1/2 cup unsweetened cocoa powder, plus more for serving Salt 3 pints vanilla ice cream 18 graham crackers 1 tablespoon confectioners’ sugar

Cook’s Notes You want your ice cream to be just soft enough to work with – too soft and the cake will be icy. Take each pint out to soften while the cake layers are freezing.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 fudgey-ice-cream-cake-med108462.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

fudgey-ice-cream-cake-med108462.jpg

Ingredients

Cooking spray 1/4 cup light corn syrup 1 3/4 cups heavy cream, divided 1/2 stick unsalted butter 2/3 cup granulated sugar 1/2 cup unsweetened cocoa powder, plus more for serving Salt 3 pints vanilla ice cream 18 graham crackers 1 tablespoon confectioners’ sugar

Directions

Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.

In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners’ sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

Cook’s Notes You want your ice cream to be just soft enough to work with – too soft and the cake will be icy. Take each pint out to soften while the cake layers are freezing.

Cook’s Notes

You want your ice cream to be just soft enough to work with – too soft and the cake will be icy. Take each pint out to soften while the cake layers are freezing.

Reviews (7)

 Add Rating & Review     511 Ratings   5 star values:        98    4 star values:        93    3 star values:        179    2 star values:        108    1 star values:        33

Reviews (7)

Add Rating & Review     511 Ratings   5 star values:        98    4 star values:        93    3 star values:        179    2 star values:        108    1 star values:        33

Add Rating & Review

511 Ratings 5 star values: 98 4 star values: 93 3 star values: 179 2 star values: 108 1 star values: 33

5 star values: 98 4 star values: 93 3 star values: 179 2 star values: 108 1 star values: 33

Martha Stewart Member     Rating: 5 stars       05/30/2017   I made this cake,it was very nice!!!! My w[filtered] friend circle enjoyed very much after taking it. Thanks for this amazing recipe… http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-dehradun http://www.cakengifts.in/cake-delivery-in-dwarka-delhi http://www.cakengifts.in/cake-delivery-in-connaught-place-delhi http://www.cakengifts.in/cake-delivery-in-defence-colony-delhi http://www.cakengifts.in/cake-delivery-in-dhaula-kuan-delhi http://www.cakengifts.in/cake-delivery-in-dilshad-garden-delhi  

Martha Stewart Member     Rating: 3 stars       09/14/2015   I've made many ice cream cakes and this one I found, though not terrible, rather underwhelming. The fudge sauce is to chewy, the graham cracker doesn't make much of a 'cake' part and I found it surprisingly difficult to remove from the pan. I jazzed it up a bit by using chocolate and vanilla ice cream and strawberry coconut milk, which didn't necessarily do much for flavor. I ended up using a dark chocolate sauce to finish it off and whipped cream, which is essential.  

Martha Stewart Member     Rating: Unrated       06/27/2014   It was a decent dessert- might try again with a few tweaks. Oh hey, Sara? Have you considered trying a good vanilla ice cream, drizzled with hot fudge- topped with whipped cream and toasted pecans? It's more of an adult dessert, not to mention heavenly!  

Martha Stewart Member     Rating: Unrated       07/07/2013   This recipe was delicious, very easy, and beautiful to serve. My guests were so impressed. Everything about it is easy. And the hot fudge sauce is so yummy; I will definitely make that again to serve on ice cream, etc. I did find the cake difficult to cut. My hot fudge sauce hardened and it was nearly impossible to slice the cake without it turning into a big mess. I might layer the sauce more thinly next time. Overall, it was still very impressive.  

Martha Stewart Member     Rating: 2 stars       06/28/2013   Not worth the effort! (Sorry Sara!) Seemed like a dessert for children. The hot fudge sauce is fine, so make it- pour (still warm) over premium vanilla ice cream; top with whipped cream, and toasted salted pecans.  

Martha Stewart Member     Rating: 2 stars       06/26/2013   Sorry Sara- :>( While the hot fudge sauce is fine, the effort for the remainder of the recipe is NOT WORTH IT (felt like it turned out like a desert for kids)!! Better to make the hot fudge sauce, pour it over a premium quality vanilla ice cream, and top with whipped cream and toasted salted pecans.  

Martha Stewart Member     Rating: 2 stars       06/25/2013   Sorry Sara- The hot fudge sauce is fine, but assembly just isn't worth the effort or time. Turned out like it was meant for children. Better to just make the fudge sauce, and pour it over a scoop of very good quality vanilla ice cream, then top with toasted salted pecans.

Martha Stewart Member

Rating: 5 stars 05/30/2017

Rating: 5 stars

Rating: 3 stars 09/14/2015

I’ve made many ice cream cakes and this one I found, though not terrible, rather underwhelming. The fudge sauce is to chewy, the graham cracker doesn’t make much of a ‘cake’ part and I found it surprisingly difficult to remove from the pan. I jazzed it up a bit by using chocolate and vanilla ice cream and strawberry coconut milk, which didn’t necessarily do much for flavor. I ended up using a dark chocolate sauce to finish it off and whipped cream, which is essential.

Rating: 3 stars

Rating: Unrated 06/27/2014

It was a decent dessert- might try again with a few tweaks. Oh hey, Sara? Have you considered trying a good vanilla ice cream, drizzled with hot fudge- topped with whipped cream and toasted pecans? It’s more of an adult dessert, not to mention heavenly!

Rating: Unrated

Rating: Unrated 07/07/2013

This recipe was delicious, very easy, and beautiful to serve. My guests were so impressed. Everything about it is easy. And the hot fudge sauce is so yummy; I will definitely make that again to serve on ice cream, etc. I did find the cake difficult to cut. My hot fudge sauce hardened and it was nearly impossible to slice the cake without it turning into a big mess. I might layer the sauce more thinly next time. Overall, it was still very impressive.

Rating: 2 stars 06/28/2013

Not worth the effort! (Sorry Sara!) Seemed like a dessert for children. The hot fudge sauce is fine, so make it- pour (still warm) over premium vanilla ice cream; top with whipped cream, and toasted salted pecans.

Rating: 2 stars

Rating: 2 stars 06/26/2013

Sorry Sara- :>( While the hot fudge sauce is fine, the effort for the remainder of the recipe is NOT WORTH IT (felt like it turned out like a desert for kids)!! Better to make the hot fudge sauce, pour it over a premium quality vanilla ice cream, and top with whipped cream and toasted salted pecans.

Rating: 2 stars 06/25/2013

Sorry Sara- The hot fudge sauce is fine, but assembly just isn’t worth the effort or time. Turned out like it was meant for children. Better to just make the fudge sauce, and pour it over a scoop of very good quality vanilla ice cream, then top with toasted salted pecans.

All Reviews for Fudgy Ice Cream Cake

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fudgy Ice Cream Cake

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (7)#

All Reviews for Fudgy Ice Cream Cake#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (7)

All Reviews for Fudgy Ice Cream Cake