Mouthwatering Ice Cream Cake Recipe
This ice cream loaf cake features layers of buttery sprinkle cake and ice cream while chocolate ganache and sprinkles add a delicious and decorative finishing touch.
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Calories: 839kcal
Servings: 6
Equipment
- Spatula
- Cake Pan
- Freezer
Ingredients
For the Cake:
- 2 quarts 1892.71 ml chocolate ice cream, freshly churned or softened
- 1 recipe Hot Fudge Sauce prepared and cooled
- 24 Oreo cookies finely chopped
- 2 quarts 1892.71 ml vanilla ice cream, freshly churned or softened
For the Whipped Cream Frosting:
- 2 cups 476 ml heavy cream
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Butter a 9-inch springform pan lightly.
- Layer chocolate ice cream evenly on the pan's bottom. Freeze for 30 minutes.
- Spread hot fudge sauce over the chocolate ice cream. Add chopped Oreos and press gently. Freeze for another 30 minutes.
- Add a layer of vanilla ice cream over the Oreos. Freeze for at least 8 hours or overnight.
- One hour before serving, unmold the cake. Invert it onto a plate, remove the pan's bottom, and return it to the freezer for 10 minutes.
- While the cake is freezing, whip heavy cream, sugar, and vanilla until fluffy. Spread it over the cake quickly. Decorate with sprinkles if desired. Allow the cake to soften for 5 minutes before slicing. Dip a knife in hot water and wipe clean between slices for neat cuts.
Nutrition
Calories: 839kcal | Carbohydrates: 100g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 671mg | Potassium: 584mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 4mg