No matter how many fancy desserts and treats I’ve tried (or made) over the years, when faced with a slice of “that” ice cream cake? I am helpless to resist.


But once you’ve made your OWN ice cream cake – with the best ice cream (in your favorite flavors), crunchies of your choosing (Graham crackers! Nilla wafers! Biscoff cookies!) and a one-pan fudge sauce that is to-die-for, well. There’s really no turning back.

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This ice cream cake can be infinitely customized, made dairy- AND gluten-free, and prepared well in advance. It serves a crowd and is a crowd-pleaser. And what screams summer more than ice cream cake?

I made this version for Mike for Father’s Day – hence the two types of chocolate ice cream and all-chocolate crunchies. But the basic formula can be applied to whatever components you choose.

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What’s YOUR ultimate ice cream cake?

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Ice Cream Cake

4 ounces chocolate chips
2/3 cup + 4 tablespoons butter, divided
1 1/2 cups + 1 tablespoon sugar, divided
1/2 cup water
1/4 cup light corn syrup
1 teaspoon vanilla
4 cups chocolate cookie crumbs**
(2) 1/2-pint containers ice cream (4 cups total)
1 cup heavy cream

Make the fudge sauce: In a saucepan combine the chocolate chips, 4 tablespoons butter, 1 1/2 cups sugar, water and corn syrup. Stir continuously over medium heat until completely melted and smooth. Bring to a boil, lower the heat and simmer for 10 minutes. Remove from heat and stir in vanilla. Let cool to room temperature (can be stored, covered, in the fridge – bring to room temperature before using).

Melt the remaining 2/3 cup butter and combine with the cookie crumbs. Place half the mixture in the bottom of a 9″ springform pan; press in evenly and freeze for 15 minutes. Thaw one container of ice cream till soft enough to spread; scoop on top of your cookie crumb layer and spread evenly. Freeze for an hour.

Top with 1 – 2 cups of fudge sauce; spread evenly and top with remaining cookie crumb mixture. Freeze for an hour.

Top with the remaining 2 cups ice cream, spread evenly and freeze for an hour.

Whip the heavy cream with the remaining tablespoon sugar till soft peaks form. Spread atop the ice cream layer and freeze for at least an hour, or overnight. Drizzle with some more fudge sauce and serve.

**Note: I used about 1 1/2 packages (the 9-ounce size) of Nabisco Famous Chocolate Wafers to yield 4 cups of crumbs. You can use half that amount for the first layer and then use another type of cookie crumb for the second layer.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More vegansummertime and gluten-free treats on Pinterest!

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