Ice Cream Cake

This week my older brother turned 40, ahhh!  He had his girls this week so we went over to hang out and have a celebratory birthday dinner with him.  He cooked steaks and potatoes and I made the birthday cake.  He requested ice cream cake and I found a great recipe that you can modify with any flavors you would like.



Ice Cream Cake

recipe adapted from Aida Mollenkamp


For the crust:

7 tablespoons unsalted butter, melted

8 ounces chocolate wafer cookies

For the ganache:

8 ounces bittersweet chocolate, coarsely chopped

1 cup heavy cream

2 tablespoons unsalted butter, cut into small pieces

For the assembly:

2 quarts (4 pints) ice cream, softened (I used 1 quart of vanilla and 1 quart of mint chocolate chip, they came in 1.5 quart containers so I estimated 2/3 of the container for the cake)

1 cup chilled heavy cream, for garnish

sugar for whipped cream

candy/cookie garnish of your choice (I used chipped up grasshopper cookies)


For the crust:

Using a pastry brush, coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter.

Place cookies in the bowl of a food processor and pulse until ground; add remaining 6 tablespoons melted butter and pulse until mixture is moistened. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 30 minutes. Meanwhile, take one quart of ice cream out of the freezer to soften and make the ganache.

For the ganache:

Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.

Stir gently until smooth then stir in butter, one piece at a time, until completely incorporated; let cool slightly before using. Meanwhile, let the ice cream soften, for another about 15 minutes, or until soft enough to spread like room temperature butter but not melted.

For the assembly:

When ice cream is softened, transfer to a mixing bowl. Using a rubber spatula mix until spreadable. Spread the first flavor of ice cream over the cookie crust and smooth the top. Pour half of the ganache over the top and shake to smooth (do not spread as it will start to mix with the ice cream) and place in the freezer until firm, at least 30 minutes.

Remove second flavor of ice cream from the freezer and let soften about 30 minutes. Mix until spreadable. Spread ice cream over the fudge, level the top of the cake, add remaining ganache (you may want to reheat this slightly until it’s just pourable), shake or tap on table to smooth it, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day.

To serve:

Remove cake from the freezer and let sit at a few minutes at room temperature before cutting. Meanwhile, place whipped cream in a clean, large bowl, add as much sugar as you would like to sweeten to your tastes and whip  until soft peaks form.

Top cake with whipped cream, garnish of your choice and serve.

*To remove from spring form pan run a knife along the outside before undoing the side of the pan.


About LindsayMargaret

Runner, baker, lover of the outdoors, PR professional living in Washington DC
This entry was posted in Baking and tagged , , . Bookmark the permalink.

1 Response to Ice Cream Cake

  1. Sounds/looks delicious! I need to try this recipe!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s