Rating: 3.23 stars
511 Ratings
  • 5 star values: 98
  • 4 star values: 93
  • 3 star values: 179
  • 2 star values: 108
  • 1 star values: 33

Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (7)

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