Fudgy Ice Cream Cake
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.
- Servings: 12
Source: Everyday Food, June 2012
- 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
- 3 pints vanilla ice cream
- 18 graham crackers
- 1 tablespoon confectioners' sugar
- Unsweetened cocoa powder
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.