Fudgy Ice Cream Cake Recipe (With Video)

Prep Time:

30 mins

Cook Time:

5 mins

Total Time:

9 hrs 35 mins

Servings:

12

This easy ice cream cake recipe brings the flavor and gooey texture of a classic hot fudge sundae to a sliceable, large-format dessert. It's easier to make than it looks and features three dreamy layers of vanilla ice cream, graham crackers, and a luscious, homemade fudge sauce. When layered with the ice cream and fudge, the graham crackers soften slightly and become more cake than cookie. You'll need to factor in about 15 minutes of freezing time between layers, plus at least eight hours for the cake to set, before you can finish things off with a mountain of pillowy whipped cream and cocoa powder (though it can also hang out in the freezer for three days, meaning it's a make-ahead wonder).

3 Tips for Making Fudgy Ice Cream Cake

Prep your pan: Before you get started layering your ingredients, you'll want to thoroughly prep your pan, which will make it extra easy to remove the finished cake before serving. Spray it well with cooking spray, then line it with plastic wrap, being sure to leave enough overhang on the sides. Finally, freeze the pan for at least 10 minutes, which will help keep the initial ice cream layer from melting as you press it into the pan.

Work quickly: Once your ice cream is sufficiently softened, work quickly to spread it into the pan and top with graham crackers and fudge, then immediately pop it back in the freezer. If the ice cream melts too much, the cake can become icy.

Warm your knife: Use a serrated knife or sharp chef's knife to slice the finished cake for serving. To help it glide through the frozen layers as smoothly as possible, dip the knife into a container of hot water and carefully wipe dry with a kitchen towel between cuts.

Make Ahead

You can prepare this easy ice cream cake up to three days before serving. Keep it wrapped well in plastic in the freezer, and refrigerate fudge sauce in an airtight container until you're ready to finish the cake off.

Directions

Prep pan, then freeze:

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.
Make fudge sauce; let cool:

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.
Let ice cream soften:

Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

Use scissors to cut open each pint of ice cream and transfer it to a bowl to soften; it'll soften more quickly that way and be easier to work with.
Form layers; freeze and repeat twice:

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 and freeze until firm; refrigerate sauce:

Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
Remove cake from pan; top with remaining 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.
Make whipped cream; spoon onto cake and dust with cocoa:

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.

Variations

You can swap in other flavors of ice cream for the vanilla, from the classic Neapolitan combo of chocolate, vanilla, and strawberry to options like mint chip and rocky road. For even more chocolate flavor, swap in chocolate graham crackers in place of plain ones.